Tandoori Roti recipe
Tandoori roti is a restaurant-style Indian flatbread, traditionally made in a clay oven (Tandoor). In this post, lets see how to make similar smoky, charred, soft with crisp spots using just a tawa. Step by step pictures and full video for beginners to learn.
- 2 cups wheat flour (Atta)
- 2 tbsp Curd (Plain yogurt)
- 2 tsp oil (Ghee)
- Water (as needed)
- Salt
- Ghee (for smearing)
- Take flour, salt, oil or ghee and curd in a mixing bowl firstly. Then mix well.
- After that, add water little by little to get a pliable dough. Knead well for 5 mins.
- Set aside for resting about 10 mins.
- Knead again to smoothen it. Divide into 9 equal sized balls.
- Keep always covered to avoid drying.
- Dust well and roll into a thick roti. Apply water one side.
- Heat a tawa with handle (light weight) and put the water applied side over the tawa.
- Since the tawa is hot, it will stick to it. When bubbles start to appear, invert the tawa to show over the direct flame.
- Show in circular way, more towards the outer side. The inner side will eventually get cooked.
- Hold in angle to target the specific spots to cook it.
- Once golden spots appear all over, flip the pan and continue to cook. Take out in 30-40 seconds.
- Smear with ghee generously and keep in a basket, covered with clean kitchen towel.
You can make tandoori roti for any meal in a day, or if you want a restaurant vibe meal at home.
Check out my Naan without yeast and Kulcha recipe in this website.
What is a Tandoori roti? Thicker than the everyday roti, soft, puffy with crisp spots because of yogurt and wheat flour (Indian atta). Main difference is in the cooking, where we stick the roti to the tawa which mimics the texture of the roti cooked in tandoor walls (clay oven).
Here are the simple ingredients needed to make tandoori roti.
- Wheat flour: Though whole wheat flour works, I prefer using Indian atta.
- Yogurt - Indian curd, main ingredient to give the crisp and taste.
- Oil/ ghee - For brushing
- Water & Salt
- After that, add water little by little to get a pliable dough.
- Knead well for 5 mins. Set aside for resting about 10 mins.
4. Knead again to smoothen it. Then divide into 9 equal sized balls. Keep always covered to avoid drying.
5. Dust well and roll into a thick roti. Apply water one side.
6. Heat a tawa with handle (light weight) and put the water applied side over the tawa.
7. Since the tawa is hot, it will stick to it. When bubbles start to appear, invert the tawa to show over the direct flame.
8. Show in circular way, more towards the outer side. The inner side will eventually get cooked.
9. Hold in angle to target the specific spots to toast it. Once golden spots appear all over, flip the pan and continue to cook. Take out in 30-40 seconds.
10. Smear with ghee generously and keep in a basket, covered with clean kitchen towel.
I had it with butter paneer masala, curd with pickle, a sprinkle of red chilli powder, cumin seeds powder and onion (smells just like dhaba!)
Top tips
Apply water generously in one side, this will make sure the roti is stuck to the tawa while roasting over direct flame. Otherwise it will fall off.
Cook in high flame for puffing and then medium flame for cooking thoroughly and golden spots.
What is the difference between Naan and Tandoori roti?
Naan is mostly made from all purpose flour (Maida) and has yeast, leavening agents. While tandoori roti is simple with wheat flour (atta) and yogurt as main ingredients.
