Softness in Every Roti

You’ve seen it, right? Some rotis go stiff by evening. They bend, but they crack. Sharbati rotis? Different story. Even at night, they’re soft. Tear one and it feels like it was just made.

When you knead the dough, there’s this silky feel. Roll it—no cracks, no tearing. On the tawa, it puffs like a balloon. That smell fills the room. Kids hover around, waiting. Hours later, open the dabba, and it’s still soft. Families often say, “Kal ki roti bhi nayi lagti hai.”

And the science? Sharbati wheat retains more water—research shows this higher water retention makes rotis softer for longer. Its gluten is well balanced—puffy enough, yet light on the digestive system. Protein content is about 12–13% which means it nourishes the body without making the stomach feel full. There’s also a natural sugar profile (slightly higher simple sugars), giving a mild sweetness.

Health side? The dietary fiber helps smooth digestion, supports gut microbes, and keeps cholesterol in check. So, when you eat a warm Sharbati roti, you’re not just eating. You’re giving your body comfort, strength, and something that actually lasts beyond the meal.