Tandoori Roti is an Indian bread that was traditionally made in clay ovens or Tandoor. I am sharing a recipe using which you can make fabulous roti at home on a tawa or oven.
Here is some more Indian bread that you can include in your festive meals – Naan, Garlic Naan, Khamiri Roti, Punjabi Missi Roti, and Bakarkhani Roti.
About This Recipe
Tandoori Roti is an Indian flatbread made of a mix of wheat flour and all-purpose flour (maida). It’s called Tandoori as it is made in a tandoor or a clay oven.
You will find this Indian Bread on the menu of every North Indian Restaurant, which is served along with creamy Dals and rich Gravies. But why wait to go to a restaurant, when you can make it at home.
This roti is traditionally made in a tandoor or clay oven at a high temperature. The tricky part is to get the roti cooked inside out at a certain temperature, so you get a perfectly cooked roti.
But now as we do not have a clay oven or tandoor at home, we will make this roti on a tawa or in an oven. Yes, you heard it right! Just because there is no clay oven, it doesn’t mean we can’t enjoy tandoori roti every now and then.
This roti is,
- Made with fewer ingredients
- Easy to make at home
- Just like the restaurant one
- Perfect for festive meals
Flour – I have used a combination of whole wheat flour and all-purpose flour. But you can also go ahead and make it just with whole wheat flour.
Yogurt – Addition of yogurt makes your roti very soft.
Baking Powder – This helps the dough to rise, which results in softness of roti too.
Oil – Oil is used so that your dough is soft and it becomes easy to make Rotis out of the same. You can use any vegetable oil or even ghee for this.
Others – Other than this, you will need salt, sugar and ghee.
Step by Step Recipe
Mix all the ingredients in a bowl.
Add water and knead to make a slightly stiff dough.
Cover the dough and keep aside for 1 hour.
Drizzle 1 tsp oil on the dough and knead for 2-3 minutes. Divide the dough into 8 equal parts. Make balls from each part.
Dust and roll the dough ball to make a 5 inch circle.
Heat a tawa (Griddle). Apple water on one side of the roti.
Transfer it on the hot griddle with the water side down. Let it cook for 30 seconds.
Invert the tawa and cook on direct heat until brown spots appear.
Turn the tawa back and cook the roti for another 30 seconds. Remove it from the tawa. Apply ghee on top and serve hot.
Frequently Asked Questions
Both tandoori roti and naan are cooked in a similar way. But they are not the same. There are a few things that make them different.
Tandoori roti is made using both wheat flour and maida or can just be made with wheat flour while naan is made of only maida.
The dough for naan is made softer while that of tandoori roti is made stiffer. The dough used for naan is fermented with yeast. It is leavened dough whereas tandoori roti is made of plain dough which is unleavened.
Tandoori roti is healthier than naan as it is made of wheat flour instead of just maida.
You can skip adding ghee and use dairy-free yogurt instead of dairy curd, to make the vegan version of this Indian Bread.
To make it in an oven, grease a baking tray and arrange the rotis in a single layer. Apply some ghee on top and then bake at 375 degrees F for about 3-4 minutes or until you see brown spots appearing on top.
You can serve this roti with vegetable curries, dals, or with chicken or mutton gravies.
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Tandoori Roti Recipe
- ½ cup All Purpose Flour
- 1 and ½ cup Whole Wheat Flour
- 2 tbsp Curd
- 1 tsp Salt
- 1 tbsp Vegetable Oil
- 1 tsp Sugar
- ½ tsp Baking Powder
- 1 tbsp Ghee
- Mix all the ingredients in a bowl.
- Add water and knead of make a slightly stiff dough.
- Cover the dough and keep aside for 1 hour.
- Drizzle 1 tsp oil on the dough and knead for 2-3 minutes.
- Divide the dough into 8 equal parts.
- Make balls from each part.
- Dust and roll the dough ball to make a 5 inch circle.
- Heat a tawa (Griddle).
- Apple water on one side of the roti.
- Transfer the roti on the hot griddle with the water side down.
- Let it cook for 30 seconds.
- Invert the tawa and cook the roti on direct heat until brown spots appear.
- Turn the tawa back and cook the roti for another 30 seconds. Remove the roti from the tawa.
- Apply ghee on top and serve hot.