Indian Food

Tandoori Roti

Tandoori Roti is a famous Indian flat bread from Punjab, which is a region of India. The name Tandoori Roti means Roti that is cooked in Tandoori Oven and it is very popular dish in Indian Cuisine. The Tandoori Oven is an oven used to cook the Indian food in the south and southeast Asia. The Tandoori Oven is made of clay, which is baked in a fire and made heat resistance.

Roti is one of India’s most loved spicy snacks and one of the most popular breads in the world. Its popularity can be traced back to the days of the Indus civilization, where it was used by the temple priests to feed the hungry masses. The cooking technique of tandoori roti is a method in which a tandoor is heated and then the dough is placed inside to bake. The process of cooking in the tandoor is then repeated several times to give a roti with a crispy baked outer layer.

I’ve been wanting to learn how to make tandoori roti since I first went to a Pakistani restaurant and ordered it at the counter. Unfortunately, I was too chicken to actually take the time to learn how to make it. I had heard about it from a friend but I just never took the time to search for a recipe.. Read more about tandoori roti vs naan and let us know what you think.

With this simple step-by-step method, you can make restaurant-style Roti Tandoori at home without using a tandoor. Crisp on the edges and soft in the center, these rotis are the ideal accompaniment to creamy dals and curries.

I grew up eating roti on a daily basis. It was usually the plain, basic roti, though. We would order naan when we went out to eat because we didn’t get to eat it at home. The tandoori roti was another item that we always ordered.

When we go to Indian places, it’s still my favorite bread to order. I realize I’m in the minority here, but I prefer it to naan. With daal and basic curries, it’s my go-to bread.

Tandoori Roti is a type of Indian flatbread.

It’s a whole wheat flatbread that’s traditionally cooked in a tandoor (cylindrical clay oven), hence the name. Some people prepare their tandoori rotis with all-purpose flour, but I prefer to use solely whole wheat flour.

The roti is usually thicker and has crisp borders with a mushy center than standard roti. It’s a common bread seen on the menus of most Indian eateries, and it’s virtually usually served with ghee or butter on top.

Making tandoori roti at home may seem daunting because most of us don’t have access to a tandoor, but it’s actually fairly simple. We create this with a tiny iron wok or tawa that we invert over fire to simulate a tandoor, giving the roti its charred appearance and texture.

Ingredients

To prepare this roti, you’ll need a few pantry staples.

ingredients for tandoori roti arranged on a board

Atta (whole wheat flour): I used the same atta that we use for regular rotis to make tandoori roti. Sujata Gold is my favored brand in the United States.

Yogurt and oil: Adding yogurt and oil to this roti makes it soft on the inside.

Seasonings: Sugar and salt are used as seasonings in this dish.

Baking powder and a pinch of baking soda are used as leavening agents to puff up the bread while it bakes. The roti will be lighter as a result of this.

Before serving, most tandoori rotis are coated with ghee or butter on top. It’s not required, but it’s highly suggested.

Tandoori Roti: A Step-by-Step Guide

1- Mix 2 cups atta (whole wheat flour), 3/4 teaspoon salt, 1/2 teaspoon sugar, 3/4 teaspoon baking powder, and a generous pinch of baking soda together in a large mixing basin.

2- Using a wire whisk, thoroughly combine all ingredients.

3- Next, add 3 tablespoons plain yogurt and 2 teaspoons oil to the mixture.

4- Stir until the flour is well coated with the oil and yogurt. Rub the flour between your fingers until it’s evenly distributed.

step by step picture collage of making tandoori roti at home

5- Now, gradually add water while kneading to produce a smooth dough.

6- The dough should be pliable but not too soft; it should be firm. Use as much as you need; I used about 1/2 cup + 1 to 2 teaspoons water.

7- Drizzle a little oil over the top and give it one last knead. Rest for 30 to 45 minutes after covering with a moist cloth.

8- Divide the dough into 8 equal parts when it has rested, each weighing roughly 60 to 65 grams.

step by step picture collage of making tandoori roti at home

9- Preheat a concave iron tawa or an iron mini wok over medium-high heat (I used a Lodge 9-inch mini wok, which works great for tandoori rotis). Take a dough ball, coat it with dry flour, and roll it into a 5 to 6 inch diameter circle. It doesn’t have to be as thin as a regular roti; in fact, it should be thicker.

10- Now soak one side of the rolled roti generously with water. We need a lot of water for the roti to stick effectively to the pan, therefore use a lot of it.

11- Place the wrapped roti with the damp side down on the wok/tawa once the work (or tawa) is hot (it needs to be hot, not medium hot). The roti from one side will stick to the wok since you used water.

12- Cook for another 20 to 30 seconds over high heat. A large number of bubbles will form on the surface.

step by step picture collage of making tandoori roti at home

13- Carefully flip the wok upside down (I use gloves because this is cast iron) and cook the roti straight on the flame. At this time, the heat should be medium, and you should move the wok around a little to ensure that everything cooks evenly.

14 & 15- Flip the wok back over and remove the rotis with a spatula after they have brown spots all over.

16- Spread ghee on the rotis. Make all of the rotis in the same way. You’ll find that some rotis are stuck; carefully remove them with a spatula. And there will be some browned bits from the sticking; simply scrape them off with damp paper before moving on to the next roti.

step by step picture collage of making tandoori roti at home

This flatbread goes well with creamy dal makhani or paneer tikka masala curries. It goes well with dry sabzis like aloo gobi, which is one of my favorites.

I hope you love my Tandoori Roti recipe because

  • Without a tandoor, it prepares the ultimate tandoori roti at home.
  • It goes great with dals and curries from India.
  • With only a few basic components, it’s simple to make.

rotis arranged on a plate with a bowl of creamy curry and another bowl of ghee in the background

Variations

This is how to make plain tandoori roti. This foundation recipe, however, can be used to create a variety of other dishes.

  • Brush one side with ghee and minced garlic, flip and brush the other side with water, then set the roti on the heated tawa with the water side down.
  • cilantro, kalonji, mint, coriander seeds, and ajwain are some of the other toppings.
  • You can also stuff the roti with potato, paneer, onion, and other ingredients.

Success Strategies

  • After kneading the dough, let it rest for at least 30 minutes to 1 hour.
  • The rotis should be slightly thicker than plain rotis and not as thin.
  • Use a concave iron tawa or an iron wok. In this case, I used a tiny 9-inch iron wok. If you use a non-stick pan, the roti will not stay to it and will fall off when the tawa is inverted.
  • Don’t be scared to wet one side of the roti with a lot of water.
  • After you’ve rolled the roti and placed it on the tawa, use a pastry brush to dust off any extra flour.
  • Before you put the roti on the tawa, make sure it’s really hot. As a result, make certain it’s hot enough.
  • It’s possible that the rotis will adhere to the wok/tawa. To remove it, simply use a steel spatula or tongs. With a moist paper, wipe away any remaining residue.

Notes

  • Use a non-dairy yogurt in the dough to make it vegan. Once the rotis are cooked, brush them with vegan butter.
  • This roti is made entirely of atta (whole wheat flour), but you can add all-purpose flour if desired. For example, in this recipe. All-purpose flour can be substituted for 1/4 to 1/2 cup. You can also mix whole wheat and all-purpose flour in a 50-50 ratio.
  • If you don’t have access to an iron tawa or wok, you can use the inside of a pressure cooker to cook the rotis before inverting it.
  • Rotis can be stored in the refrigerator. Reheat for 2-3 minutes in the oven. However, they lose their crispy edges with time, so if you eat it the next day, it will still be soft but not crispy around the edges.

If you’ve tried this dish, don’t forget to give it a star rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

Tandoori Roti

stack on rotis with bowl of ghee and bowl of curry in the background

Manali

With this simple step-by-step method, you can make restaurant-style Tandoori Roti at home without using a tandoor. Combine with dal and creamy curries for a delicious meal!

15-minute prep time

30 minutes to prepare

45 minutes of rest

1 hr 30 mins total time

Breads with a lot of texture

Indian cuisine

8 rotis (servings)

Calories (kcal): 139

  • 2 cups atta (whole wheat flour), 3/4 teaspoon salt, 1/2 teaspoon sugar, 3/4 teaspoon baking powder, and a hefty pinch of baking soda go into a large mixing basin. Using a wire whisk, thoroughly combine the ingredients.

  • Add 3 tbsp plain yogurt and 2 tbsp oil after that. Mix until the flour is completely coated with the oil and yogurt. Rub the flour together with your fingertips until it’s evenly distributed.

  • Start adding water a bit at a time and kneading until a smooth dough forms. It should be a soft dough, but not too soft; it should be hard enough to hold its shape. Use as much as you need; I used about 1/2 cup + 1 to 2 teaspoons water.

  • Drizzle a little oil over the top and give it one last knead. Rest for 30 to 45 minutes after covering with a moist cloth. Divide the dough into 8 equal halves when it has rested, each weighing roughly 60 to 65 grams.

  • On medium-high heat, heat a concave iron tawa or an iron mini wok (I used a 9-inch lodge small wok, which works great for tandoori rotis). Take a dough ball, coat it with dry flour, and roll it into a 5 to 6 inch diameter circle. It doesn’t have to be as thin as a regular roti; in fact, it should be thicker.

  • Wet one side of the rolled roti generously with water. We need a lot of water for the roti to stick effectively to the pan, therefore use a lot of it.

  • Place the rolled roti on the wok/tawa with the wet side down once the wok/tawa is heated (it should be hot, not medium hot). The roti from one side will stick to the wok since you used water. Allow it to cook for a further 20 to 30 seconds on high heat. A large number of bubbles will form on the surface.

  • Now carefully flip the wok upside down (I use gloves because it’s cast iron) and cook the roti straight on the fire. At this time, the heat should be medium, and you should move the wok around a little to ensure that everything cooks evenly.

  • Once the rotis have brown spots all over, flip the wok back and remove the roti from the wok using a spatula.

  • Ghee should be applied on the roti. Make all of the rotis in the same way. You’ll find that some rotis are stuck; carefully remove them with a spatula. And there will be some browned bits from the sticking; simply scrape them off with damp paper before moving on to the next roti. Serve immediately with a creamy curry or dal.

  • Use a non-dairy yogurt in the dough to make it vegan. Once the rotis are cooked, brush them with vegan butter.
  • This roti is made entirely of atta (whole wheat flour), but you can add all-purpose flour if desired. For example, in this recipe. All-purpose flour can be substituted for 1/4 to 1/2 cup. You can also mix whole wheat and all-purpose flour in a 50-50 ratio.
  • If you don’t have access to an iron tawa or wok, you can use the inside of a pressure cooker to cook the rotis before inverting it.
  • Rotis can be stored in the refrigerator. Reheat for 2-3 minutes in the oven. However, they lose their crispy edges with time, so if you eat it the next day, it will still be soft but not crispy around the edges.

Calories: 139 kilocalories 22g carbohydrate 4 g protein 4 g fat 1 gram of saturated fat 1 gram polyunsaturated fat 2 g monounsaturated fat 1 gram of trans fat 1 milligram of cholesterol 222 mg sodium 158 mg potassium 3 g of fiber 1 gram of sugar 10 IU vitamin A 1 milligram of vitamin C 36 milligrams calcium 1 milligram of iron

Every culture has its trademark snack, and in South Asia, it’s roti. These flatbreads are used to wrap up your curry, and they’re also the perfect vessel for your favorite spicy pairings. Whether you’re eating out, at home, or traveling, there’s no better way to start your day than with a piping hot roti!. Read more about tandoori roti in oven and let us know what you think.

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Frequently Asked Questions

What is the difference between naan and tandoori roti?

Naan is a type of bread that is cooked in a tandoori oven. Tandoori roti are made in a tandoor, which is an Indian clay oven.

Is tandoori roti healthy?

Tandoori roti is a type of bread that is made with a tandoor, which is a cylindrical clay oven. It contains no butter or oil and has very few ingredients.

What is the difference between roti and naan?

Roti is a type of Indian bread that is made with unleavened dough. Naan, on the other hand, is a type of flatbread that is leavened and baked in an oven.

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This article broadly covered the following related topics:

  • tandoori roti maker
  • tandoori roti recipe
  • tandoori roti calories
  • tandoori roti in oven
  • tandoori roti vs naan

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