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    Whisk Affair » Recipes » Indian » Indian Breads » Tandoori Roti (Stovetop + Oven)

    Published: Aug 5, 2022 | Last Updated On: Feb 24, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Tandoori Roti (Stovetop + Oven)

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    Jump to Recipe

    Make restaurant-style Tandoori Roti at home using my easy recipe. This Indian bread is soft in the center and crisp at the edges, and it is traditionally made in clay ovens (tandoor). You can make it at home on a tawa over the stovetop or in an oven (vegetarian).

    Here are some more Indian bread recipes that you may like – Naan, Garlic Naan, Khamiri Roti, Punjabi Missi Roti, and Bakarkhani Roti.

    Tandoori roti served on a plate.
    Jump to:
    • About Tandoori Roti
    • Ingredients
    • How To Make Tandoori Roti
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Tandoori Roti

    Tandoori Roti is an Indian flatbread made of wheat flour and all-purpose flour (maida). It’s called tandoori as it is made in a tandoor (clay oven).

    Tandoori roti is soft in the center, crispy at the edges, and perfect for serving with dal and curries.

    You will find this Indian bread on the menu of all North Indian restaurants. But why wait to go to a restaurant when you can make it at home?

    This roti is traditionally made in a tandoor oven (clay oven) at a high temperature. The tricky part is to get tandoori roti cooked inside out at a specific temperature so you get a perfectly cooked roti.

    But now, as we do not have a clay oven or tandoor at home, we can make this roti on a tawa (griddle) over the stovetop or in an oven.

    This tandoori roti recipe can be easily doubled or tripled.

    Ingredients

    Tandoori roti ingredients 1
    Tandoori roti ingredients 2

    Flour – I have used a combination of whole wheat flour (atta) and all-purpose flour (maida). But you can also make it just with whole wheat flour.

    Yogurt – Adding yogurt (dahi, curd) softens the roti.

    Baking Powder – It is the leavening agent and helps the dough to rise, which results in the softness of roti too.

    Oil – Oil is used to make your dough soft and easy to roll. You can use any vegetable oil or even ghee for this.

    Others – You will also need salt, sugar, and ghee.

    A little sugar gives a nice caramelization to the roti surface.

    You can add lots of chopped garlic on top of the tandoori roti and make tandoori garlic roti. Similarly, you can top the roti with cilantro leaves or nigella seeds (onion seeds, kalonji).

    How To Make Tandoori Roti

    Make The Dough

    Mix

    • ½ cup all-purpose flour
    • 1 and ½ cups of whole wheat flour
    • 2 tablespoon yogurt (dahi)
    • ½ teaspoon salt
    • 1 tablespoon vegetable oil
    • 1 teaspoon sugar
    • ½ teaspoon baking powder

    in a large mixing bowl (or parat).

    Alllpurpose flour, whole wheat flour, yogurt, salt, oil, sugar and baking powder added to a large plate.
    Crumbly mixture made.

    Add water (approx ½ cup), little by little, and knead to make a slightly stiff dough.

    Do not add water in one go; otherwise, the dough can become too soft. The amount of water will depend on the type of flour used.

    Adding water to the flour mixture.
    Stiff dough made.

    Knead the dough for 2-3 minutes until it is smooth, and then cover it with a damp kitchen towel and keep it on the counter for 2 hours.

    Dough covered with a damp towel.

    Roll The Roti

    Knead the dough again for a minute.

    Divide the dough into 8 equal parts (golf ball size balls). Make smooth balls from each part.

    Small ball made from the dough.

    Take one ball and dust it lightly with dry flour.

    Dough ball dusted with dry flour.

    Roll the dough ball to make a 5-inch circle. The thickness of roti should be slightly thicker than the regular chapati.

    Note – Make sure not to roll the roti too thick otherwise, it will not cook properly.

    Rolled tandoori roti.

    Cook The Roti

    Over The Stovetop

    Heat a concave iron tawa (skillet or an iron mini wok) over high heat.

    Generously wet the roti with water on one side.

    Note – Wipe the rolling surface with a kitchen cloth before rolling the next roti.

    Water applied over roti.

    Transfer the rolled roti to the hot skillet with the water side down and cook for 30 seconds.

    Note – The roti might fall off if the skillet is not hot enough. So make sure to heat over high heat and transfer the roti on it only once it is adequately heated.

    Roti transferred on hot skillet.

    Now carefully invert the tawa and cook the roti directly over the flame until bubbles and brown spots appear. Keep moving the tawa circularly so the roti cooks evenly.

    Skillet inverted over the flame.

    Turn the tawa back and cook the roti for another 30 seconds.

    Remove it from the tawa. Brush with ghee and serve hot.

    Make all the roties in the same manner.

    Ready tandoori roti brushed with ghee.

    In An Oven

    Preheat the oven to the maximum temperature for 10 minutes.

    Place 2-3 rolled roties on a baking tray. If you have a small oven, you can make 2 roties at a time, but if your oven is large, you can bake 4-5 roties in one go.

    Place the baking tray in the middle rack of the hot oven and bake for 5-6 minutes or until the rotis puff up and get brown spots all over.

    Do not leave them unattended, as they burn in the wink of an eye.

    Remove the roties from the tray and brush a teaspoon of ghee on top. Serve hot.

    Before placing another set of roties on the baking tray, ensure it’s not too hot.

    Pro Tips By Neha

    The dough to make this whole wheat bread should be stiff, not soft.

    Don’t make big rotis at home as it will restrict even heating on the stovetop, and you will get undercooked rotis.

    While rolling, don’t use too much dry flour. Too much dry flour prevents the roti from sticking to the cooking surface. Shake off excess dry flour before cooking.

    Ensure the tawa is not too smooth and should be very hot before putting the roti on it. A cast iron tawa is best for making tandoori roti. Do not use nonstick pans to make it.

    This roti cannot be made over an electric stove. You either need a direct flame or an oven to make it.

    Frequently Asked Questions

    What is the difference between tandoori roti and naan?

    Both tandoori roti and naan are cooked similarly. But they are not the same. There are a few things that make them different.

    Tandoori roti is made using whole wheat flour and all-purpose flour, while naan is made of only all-purpose flour.

    The dough for naan is softer, while that of tandoori roti is stiffer. The dough used for naan is fermented with yeast. It is leavened dough, whereas tandoori roti is made with unleavened plain dough.

    Tandoori roti is healthier than naan as it is made of wheat flour instead of all-purpose flour.

    How to make vegan tandoori roti?

    To make it vegan, replace ghee with oil and dairy yogurt with plant-based yogurt.

    Serving Suggestions

    You can serve homemade tandoori roti with vegetable curries, dals, or chicken or mutton gravies.

    I like to serve it with vegetarian curries like Paneer Butter Masala, Paneer Masala, Palak Paneer, etc.

    You can serve it with non-vegetarian dishes like Chicken Tikka Masala, Butter Chicken, Mutton Curry, or dal recipes like Dal Fry, Dal Makhani, or Dal Tadka.

    Storage Suggestions

    Leftover roties can be stored in an airtight container in the refrigerator for 2-3 days. However, they will lose their crispy edges and will become soft.

    You can reheat them in an oven or an air fryer until hot and slightly crisp and then serve.

    You can also freeze the roties in freezer-safe bags for up to 2 months. Just thaw and reheat before serving.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make restaurant-style Tandoori Roti at home using my easy recipe. This Indian bread is soft in the center and crisp at the edges and it is traditionally made in clay ovens (tandoor). You can make it at home on a tawa over the stovetop or in an oven.

    Tandoori Roti Recipe

    Make restaurant-style Tandoori Roti at home using my easy recipe. This Indian bread is soft in the center and crisp at the edges and it is traditionally made in clay ovens (tandoor). You can make it at home on a tawa over the stovetop or in an oven.
    3.66 from 23 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Resting Time: 2 hours
    Total Time: 2 hours 40 minutes
    Servings: 4 people
    Calories: 253kcal
    Author: Neha Mathur

    Equipment

    • Concave Tawa (Griddle)

    Ingredients 

    • ½ cup all-purpose flour (maida)
    • 1 and ½ cups whole wheat flour
    • 2 tablespoons plain yogurt (curd, dahi)
    • ½ teaspoon salt
    • 1 tablespoon vegetable oil
    • 1 teaspoon sugar
    • ½ teaspoon baking powder
    • ghee (for brushing)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Make The Dough

    • Mix all-purpose flour, whole wheat flour, yogurt, salt, oil, sugar, and baking powder in a large mixing bowl (or parat).
    • Add water (approx ½ cup), little by little, and knead to make a slightly stiff dough.
    • Do not add water in one go otherwise, the dough can become too soft. The amount of water will depend on the type of flour used.
    • Knead the dough for 2-3 minutes until it is smooth, and then cover it with a damp kitchen cloth and keep it on the counter for 2 hours.

    Roll The Roti

    • Knead the dough for another minute.
    • Divide the dough into 8 equal parts (golf ball size balls). Make smooth balls from each part.
    • Take one ball and dust it lightly with dry flour.
    • Roll the dough ball to make a 5-inch circle. The thickness of roti should be slightly thicker than the regular chapati.
    • Note – Make sure to not roll the roti too thick otherwise it will not cook properly.

    Cook The Roti

      Over The Stovetop

      • Heat a concave iron tawa (skillet, or a mini iron wok) over high heat.
      • Generously wet the roti with water on one side.
      • Note – Wipe the rolling surface with a kitchen cloth before rolling the next roti.
      • Transfer it to the hot skillet with the water side down and cook for 30 seconds.
      • Now carefully invert the tawa and cook the roti directly over the flame until bubbles and brown spots appear. Keep moving the tawa circularly so the roti cooks evenly.
      • Turn the tawa back and cook the roti for another 30 seconds.
      • Remove it from the tawa. Brush ghee on top and serve hot.
      • Make all the roties in the same manner.

      In An Oven

      • Preheat the oven at the maximum temperature for 10 minutes.
      • Place 2-3 rolled roties on a baking tray. If you have a small oven, you can make 2 roties at a time but if your oven is big, then you can bake 4-5 roties in one go.
      • Place the baking tray in the middle rack of the oven and bake for 5-6 minutes or until the rotis puff up and get brown spots all over.
      • Do not leave them unattended as they burn in the wink of an eye.
      • Remove the roties from the tray and brush some ghee on top. Serve hot.
      • Before placing another set of roties on the baking tray, make sure it’s not too hot.

      Notes

      The dough to make this whole wheat bread should be stiff and not too soft.
      Don’t make big rotis at home as it will restrict even heating on the stovetop and you will get undercooked rotis.
      While rolling, don’t use too much dry flour. Too much dry flour will not let the roti stick to the cooking surface. Shake off excess dry flour before cooking.
      Make sure the tawa is not too smooth and it should be very hot before putting the roti on it. A cast iron tawa is best to make tandoori roti. Do not use nonstick pans to make it.
      This roti cannot be made over an electric stove. You either need a direct flame or an oven to make it.

      Nutrition

      Calories: 253kcal | Carbohydrates: 46g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 588mg | Potassium: 246mg | Fiber: 5g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg
      Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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      More Indian Bread Recipes

      • Ajwain Paratha is an unleavened Indian flatbread prepared with whole wheat flour, carom seeds (ajwain), salt and ghee. It is best served for breakfast with tea or coffee (vegetarian, and can be easily made vegan.
        Namak Ajwain Paratha (Carom Seeds Flatbread)
      • Aloo Paneer Paratha is an Indian unleavened bread stuffed with a flavorful potato paneer filling. It is best served for breakfast with yogurt and pickle. Here is how to make it.
        Aloo Paneer Paratha
      • Bakarkhani Roti is a mildly sweet tandoori bread from Mughlai cuisine which is still popular in some parts of Old Delhi. Served with spicy mutton and chicken gravies, this shahi roti is a treat to the tastebuds.
        Bakarkhani Roti
      • Mangalorean Neer Dosa (Neer Dose, South Indian Breakfast Rice Crepes) are thin, lacy, and soft Indian crepes prepared using rice (vegan, gluten-free).
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      Reader Interactions

      Comments

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        Recipe Rating




      1. Avishek Dan

        December 27, 2019 at 10:24 am

        5 stars
        Rotis are very tasty. Thanks 🙂

        Reply
        • Neha Mathur

          January 01, 2020 at 2:37 am

          Thanks for trying.

          Reply
      2. shila

        January 13, 2020 at 3:36 pm

        bahut achaa bna tha sabko achaa laga

        Reply
        • Neha Mathur

          January 14, 2020 at 3:18 am

          Good to know 🙂

          Reply
      3. Renu

        February 05, 2020 at 1:51 am

        I tried the recipe
        Rotis turned out crisp from outside and soft from inside. Perfect recipe. Thanks.

        Reply
        • Neha Mathur

          February 05, 2020 at 2:00 am

          Very good to hear this 🙂

          Reply
      4. Venu

        August 09, 2020 at 11:29 pm

        What is the cooking time in tandoor oven?

        Reply
        • Neha Mathur

          August 10, 2020 at 2:58 am

          5-6 minutes.

          Reply
      5. Shobha

        August 29, 2020 at 11:11 am

        5 stars
        Awesome rotis. These are a regular dish for us at home now

        Reply
        • Neha Mathur

          August 29, 2020 at 12:24 pm

          Thanks

          Reply

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