By Aditi Saraswat
March 31, 2026
With LPG shortages interfering with everyday cooking, induction stoves are being used as an alternative. Making roti on an induction may feel like a challenge at first, but with the correct method, you can get the soft, well-cooked rotis similar to those of cooking stoves.
2 cups whole wheat flour ¾ cup water (approx.) ½ tsp salt (optional) 1 tsp oil or ghee (optional) extra dry flour for dusting
In a bowl, take the wheat flour and sprinkle a little salt. Slowly add water and knead it to make a soft, smooth dough. Keep it at rest for 5 to 10 minutes.
Now, divide the dough into small balls and flatten it slightly. Dust with additional dry flour and roll to make thin, even rotis with a rolling pin, like the usual way.
Preheat a flat tawa on the induction at around 160–180°C or 600–800W. Avoid very high heat initially, as induction gets heated too quickly and can burn the roti before it gets cooked through.
Place roti on the tawa and when bubbles appear on one side, flip and cook on the other side. Maintain a medium heat at around 180°C so that both sides cook evenly.
Increase the heat slightly to around 200–220°C or 900–1000W and press the edges of the roti with a clean cloth or spatula so that the roti puffs without the direct flame.
Remove from the and apply ghee. Keep rotis covered in a clean cloth to maintain their softness, and make them perfect even without the gas flame cooking.