How to Make Soft Rotis with High Protein Atta: 6 Fixes for Hard, Dry Rotis

You open a new pack of atta and make the first batch of rotis, and they come out stiff. Nobody at the table asks for a second one. If your first high protein atta roti turned out like that, the flour usually isn't the problem. The dough is. This guide shows you how to make soft roti with high protein atta: why rotis go hard, six simple fixes, and a step-by-step method for your first batch.

Why Is My High Protein Atta Roti Hard?

High protein atta has more in it than wheat. Ours is Sharbati wheat, soya and chana, stone-milled together. Soya and chana take in more water than wheat does.

So if you make the dough the way you make regular atta dough, there isn't enough water to go round. The high protein atta dough comes out dry and tight, and dry dough makes hard rotis.

Plenty of people make the dough exactly the way they always have, see the stiff result and decide the atta isn't for them. Usually the only thing that needs to change is the dough.

The good news is that a soya chana atta roti doesn't need a new recipe. It just needs a little more water, a softer dough and a few minutes of rest.

How to Make Soft Roti with High Protein Atta: 6 Fixes

1. Add more water, gradually

People often ask how much water for high protein atta is right. There's no single number. It depends on the weather, how humid your kitchen is and how much atta you're kneading.

So start with the water you'd normally use, then add more a spoonful at a time. Stop when the dough feels soft and comes together easily. Adding it slowly means you won't overshoot and end up with sticky dough. After a batch or two, you'll know the feel without measuring.

2. Knead a little softer, and a bit longer

Aim for a dough that's slightly softer than your usual one. Keep kneading for a couple of extra minutes until it feels smooth.

3. Rest the dough for 15–20 minutes

Cover the dough and leave it for 15–20 minutes before rolling. This gives the soya and chana time to take in the water. Don't skip it. The rest is what turns a stiff roti into a soft one.

If you make dough ahead of time, keep it covered so the surface doesn't dry out before you roll it.

4. Roll evenly and dust lightly

Roll each roti to an even thickness so it cooks evenly. Use only a light dusting of dry flour, because too much dry flour on the surface dries the roti out.

5. Cook on a properly hot tawa, and don't overcook

Heat the tawa well before the first roti goes on. A hot tawa cooks the roti quickly. A roti that sits too long on a cooler tawa loses moisture and turns hard. Take it off as soon as it's cooked.

6. Blend first, then switch

Give your family time to get used to it:

• Week 1: one quarter high protein atta, three quarters your usual atta
• Week 2: half and half
• Week 3 onwards: switch fully to high protein atta

This also gives you time to get a feel for how much water the dough needs.

Your First Batch: A Step-by-Step Method

1. Measure out the atta you'd normally use, or the blend from Fix 6.
2. Add your usual amount of water and start mixing.
3. Add more water a spoonful at a time until the dough comes together soft.
4. Knead slightly softer than usual, for a couple of extra minutes, until smooth.
5. Cover the dough and rest it for 15–20 minutes.
6. Knead briefly once more, then divide the dough into equal balls.
7. Roll each one evenly, with only a light dusting of flour.
8. Cook on a properly hot tawa and take each roti off as soon as it's done.
9. Keep the cooked rotis covered so they stay soft until you serve them.

High Protein Atta Paratha and Puri

Parathas: a high protein atta paratha works well because the dough holds stuffing well. Aloo, gobhi and paneer all work. Use the same softer, well-rested dough.

Puris: they fry up firm. Rest the dough before rolling, just as you would for rotis.

What's in Each Roti

10on10 High Protein Atta has 25.98g protein and 15.40g fibre per 100g. That figure comes from an independent lab report (AGSS/FA/26092200021, issued 6 October 2026), which you can read on our lab reports page. For comparison, regular whole wheat atta typically has about 11–13g protein per 100g.

• It's an everyday staple, not a supplement. It replaces the atta you already use, and it works alongside dal, curd and paneer, not instead of them.
• Ingredients: Sharbati wheat, soya and chana.
• Allergens: contains wheat (gluten), soya and chana. It is not gluten-free.

For more ways to get protein from the rotis you already eat, read how to increase protein intake with rotis. If you like trying different flours, see our healthy roti variants and recipes.

FAQs

Why are my high protein atta rotis hard?

Usually because the dough is too dry. Soya and chana take in more water than wheat, so the usual amount of water isn't enough. Add more water a spoonful at a time, knead a little softer, and rest the dough for 15–20 minutes before rolling.

How much water should I use?

There's no fixed amount, because it varies with the weather and your kitchen. Start with the water you normally use for regular atta, then add more a spoonful at a time until the dough is soft and comes together easily.

Can I make parathas and puris with high protein atta?

Yes. The dough holds stuffing well for parathas, and puris fry up firm. Rest the dough before rolling either one.

Is the taste different from regular atta?

A little. The chana adds a nutty, dal-like note. If your family is used to plain wheat rotis, start with the blend in Fix 6 and switch fully over a couple of weeks.

Ready for softer, protein-rich rotis? Try 10on10 High Protein Atta. It's milled fresh after you order.