The article discusses the common issue people face while making Indian bread (roti) that often do not puff up properly. It emphasizes that the science behind perfect roti is hidden in the way the dough is kneaded and the temperature of the cooking surface. Many home cooks experience dissatisfaction as their breads often come out flat and unappetizing, leading them to seek solutions that enhance their baking techniques.

To achieve soft and puffed rotis, the article recommends selecting high-quality wheat flour, which significantly affects the texture and taste of the bread. It suggests using lukewarm water for kneading, which activates the gluten in the flour, giving a better elasticity to the dough. Additionally, the essential techniques include not kneading the dough too hard or too soft, adding a pinch of salt and a spoonful of oil or ghee, which also contribute to the flavor and texture of the final product.

Moreover, the article emphasizes the necessity of letting the kneaded dough rest for 15-20 minutes under a wet cloth before rolling it out to ensure that the rotis puff up while cooking. Proper uniform rolling of the dough is also highlighted to ensure even cooking and puffing. These practical tips provide readers with a guide to making perfect rotis that meet their expectations for puffiness and softness, transforming a daily cooking task into a rewarding experience.