Hello Samira. This is a very common issue when preparing roti, so please do not be discouraged. A dough that feels tough and tears when rolled out usually points to three main factors: water hydration, resting time, and kneading.
The most frequent cause is insufficient water. Whole wheat atta absorbs a substantial amount of liquid. If there is not enough moisture, the dough will remain stiff and tear around the edges during rolling. I recommend gradually adding slightly more water until the dough feels very soft and pliable, yet not sticky. Using lukewarm or warm water instead of cold water makes a noticeable difference, as the warmth helps the flour absorb moisture more effectively.
Another crucial factor is resting the dough. When you knead flour, the gluten strands become tight and elastic. If you attempt to roll the dough immediately, it will fight back and tear easily under the rolling pin. After kneading, always cover the dough with a damp kitchen towel or a lid and let it rest undisturbed for at least 20 to 30 minutes. This resting phase allows the gluten to relax completely and lets the starches fully hydrate, making rolling effortless.
Lastly, ensure you are kneading for about five to eight minutes to build a smooth, cohesive structure. Adding half a teaspoon of oil or ghee toward the end of kneading also helps lock in moisture and prevents the outer surface from drying out while you work. I hope these adjustments give you soft, pliable rotis for your weekday meals.
