How many rotis are in 1 kg of atta?

December 2, 2025 •

3 min read

On average, a home cook can get between 25 and 45 rotis from 1 kg of atta, but the exact number of rotis are in 1 kg of atta can differ significantly based on several factors. The size and thickness of each individual roti are the most important variables that influence the final yield.

Quick Summary

The number of rotis produced from 1 kg of atta depends primarily on the desired size and thickness of each flatbread. This range can fluctuate widely, with medium-sized rotis yielding around 30-40, while thinner or smaller versions can produce more.

Key Points

Medium Rotis: Expect to make approximately 28 to 35 medium-sized rotis from 1 kg of atta.
Thinner Rotis Yield More: If you roll your rotis thin, you can achieve a higher count, potentially up to 45-50 rotis from 1 kg of atta.
Thicker Rotis Yield Less: Larger or thicker rotis, often using more dough per piece, will result in fewer than 25 rotis per kilogram.
Dough Ball Weight is Key: The final number is directly proportional to the weight of each individual dough ball used; for example, a 30g ball yields roughly 33 rotis.
Practice for Consistency: A cook's experience in portioning and rolling evenly is a major determinant of the final roti count.
Water Absorption Matters: Different flours can have varying water absorption rates, influencing the dough consistency and rolling ease.
Ingredients Can Influence: Adding ingredients like oil or ghee can slightly change the dough texture, which may affect how thinly you can roll the rotis.

Factors that Influence How Many Rotis are in 1 kg of Atta

While the 25-45 roti estimate provides a general guideline, several variables play a crucial role in determining the exact output. Understanding these factors can help you better plan your cooking and manage your portions effectively. It is not a fixed number, but rather a variable result of your cooking technique and preferences.

Size and Thickness of the Roti

The most significant factor affecting your final count is the size and thickness of the individual rotis. A smaller, thinner roti (often called a phulka) will use less dough, naturally resulting in a higher number of rotis from the same amount of atta. Conversely, a larger, thicker roti will consume more dough and reduce the total count.

Thin vs. Thick: A thin roti might be rolled from a 20-30 gram dough ball, while a thicker one could use 40-50 grams.
Diameter: The size of the rolling board (chakla) and the final diameter of the roti directly influence the amount of flour used per piece.

Water Absorption of the Atta

The quality and type of atta can also influence the number of rotis. Different flours have different water absorption rates, which affects the dough's final weight and texture. Flour that absorbs more water may produce a softer dough, potentially allowing for more stretch and thinner rotis, though the primary effect is on dough texture. Some cooks also prefer a softer dough for easier rolling and fluffier rotis, which might slightly alter the final quantity.

Skill Level of the Cook

A cook's experience in portioning and rolling can lead to a more consistent output. A novice may have variations in size and thickness, leading to an inconsistent number of rotis. An experienced cook, however, can maintain uniformity, leading to a more predictable final count.

Ingredients Used and Added Moisture

The base recipe for roti is simple: atta and water. However, some variations might include a small amount of oil, salt, or other ingredients. Adding a tablespoon of oil can change the dough's consistency, making it smoother and more pliable, which can assist in rolling thinner rotis. Extra moisture from ingredients can slightly affect the total dough weight, but the impact on the final roti count is minor compared to size and thickness.

Estimated Roti Yield per 1 kg of Atta: A Comparison

To better understand the range of possibilities, consider this comparison table. These are based on typical preparation methods and don't account for personal technique variations.


Roti Size / Type	Approx. Dough Ball Weight	Estimated Rotis per 1 kg Atta
Thin Phulka	20-25 grams	40-50
Medium Roti	30-35 grams	28-33
Thick/Large Roti	45-50 grams	20-22
Tandoori Roti	Varies, generally larger	16-20

Note: These numbers are estimates. Actual yield will vary based on your specific technique.

How to Maximize Your Roti Count

If your goal is to make as many rotis as possible from a single kilogram of atta, follow these simple tips:

Consistent Portioning: Use a kitchen scale to weigh your dough balls for maximum consistency and portion control. For thin phulkas, aim for 25 grams per ball.
Roll Thinly and Evenly: Practice rolling your rotis to a thin, uniform diameter. This requires a light touch and even pressure. Cook with Manali offers excellent instructions for achieving this.
Proper Kneading: A soft, pliable dough is easier to roll thin without tearing. Ensure you knead the dough thoroughly until it is smooth and then let it rest for at least 20 minutes.
Use Dry Flour Sparingly: Rely on your well-kneaded dough rather than excessive dry flour for rolling. Too much dry flour can make the rotis tough and affect the final texture.

Conclusion

While there is no single answer to how many rotis are in 1 kg of atta, a typical home cook can expect to get somewhere between 25 and 45 rotis, depending on the size and thickness. The key to consistency is mastering your technique and controlling your dough portions. By understanding the factors at play, from dough weight to water absorption, you can accurately estimate your yield and plan your meals more effectively. Whether you prefer thin phulkas or thick chapatis, a little practice and attention to detail will ensure you get the most out of your 1 kg of atta every time.

Frequently Asked Questions

The average number of rotis from 1 kg of atta is approximately 25 to 35, assuming a medium size and thickness.

If you are making small, thin phulkas, you can expect to get a higher number of rotis, likely in the range of 40 to 50 from 1 kg of flour.

While a small amount of oil mainly affects the dough's pliability and the roti's softness, it doesn't significantly change the final number. The size of your dough balls is the primary factor.

For consistent results, weigh your individual dough balls using a kitchen scale. For medium rotis, aim for around 30-35 grams per ball to maintain a predictable number per kilogram of atta.

A common ratio is roughly 2 parts atta to 1 part water, though this can vary slightly based on the flour type and desired dough consistency.

No, adding more water does not increase the number of rotis. It can make the dough too sticky and difficult to handle, potentially making it harder to roll thin and consistent rotis.

For a standard medium-sized roti, a dough ball weighing between 30 and 35 grams is often considered ideal. For smaller, thinner phulkas, you can use a 20-25 gram ball.