How to Make Rotis on Induction Without Drying Them Out

Induction cooktops produce a field that transfers energy to the bottom of magnetic pots and pans, heating them. That’s different from electric stoves, where an electric current heats up a burner that transfers heat to the pot. While making rotis, especially in this summer heat, feeling the kitchen warm up sounds like a bad idea. 

Roti is an Indian staple in many homes. People have it for lunch, dinner and even breakfast! Many even pack them for lunch boxes or office lunches with potato curry, chicken curry, and egg curry. It is a very light meal and flatbread that keeps you full for a good few hours. Making rotis needs practice and precision. But if you’re in a hurry and you need a new way to puff your rotis right away, use an induction. Do you know why? 

The solution to modern problems comes from modern appliances such as the induction cooktop and how to use it to make rotis with out drying them out. Even if your electricity provider is not 100% renewable, induction is still cleaner because it’s more efficient. Worst of all, if the roti does not turn out perfect at all, that’s for sure not uplifting. 

Millions of houses and NRIs without a gas connection experience similar difficulty during induction. Without an open flame, the roti cannot bubble customarily. But we are here to tell you that soft, puffy rotis on induction are absolutely possible. No flame, no wire, just the correct dough, tawa, and the right method.