Create / Roti, dosa, idli and traditional batters / Why does my roti fail to puff up?
Why does my roti fail to puff up?
Aim for an even thickness and a cooking surface that is hot enough to set the outer layers without burning them. Treat puffing as a useful sign, not the only measure of doneness.
Why it happens
Roti may fail to puff when the dough is uneven in thickness, the surface has cracks, the heat is poorly balanced, or steam escapes before the layers expand.
How it works
Water inside the dough turns to steam and expands between layers. A continuous dough surface and suitable heat allow that steam to separate the layers briefly; cracks let it escape.
By the BhumiSutra kitchen team. Updated 25 October 2026. All products and figures on this prototype site are demonstration data.