Tandoori Roti

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.

Jump to:

• About This Recipe
• Ingredients
• Step by Step Recipe
• Frequently Asked Questions
• Serving Suggestions
• Recipe Card

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

Ingredients

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 teaspoon 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

Serving Suggestions

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

I serve it with Paneer Masala, Chicken Tikka Masala, or Dal Tadka. You can also serve it with Indian style stir-fried vegetables and any dal.

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Recipe Card