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 home on a tawa over the stovetop or in an oven.

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

About Tandoori Roti

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

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

You will find this Indian bread on the menu of all North Indian restaurants and dhabas (Indian roadside eateries).

You can also make this roti at home using my easy recipe. The homemade ones taste just like the ones you get at a restaurant. I am sharing the method of cooking it on a tawa (griddle) over the stovetop or in an oven; choose the method that suits you best.

Ingredients

Flour – I have used a combination of whole wheat flour (gehu ka 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 is the leavening agent and helps the dough rise, which results in the softness of the roti, too.

Oil makes your dough soft and easy to roll. You can use any cooking oil or even ghee for this.

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

A little sugar gives a nice caramelization to the surface of the bread.

You can add lots of chopped garlic to the tandoori roti to 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 the following ingredients in a large mixing bowl (or parat).

• 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 white granulated sugar
• ½ teaspoon baking powder

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 smooth, then cover it with a damp kitchen towel and let it rest on the counter for 2 hours.

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.

Take one ball and dust it lightly with dry flour.

Roll the dough ball to make a 5-inch circle. The 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.

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.

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 the tawa over high heat and transfer the roti on it only once it is adequately heated.

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 bread cooks evenly.

Turn the tawa back and cook for another 30 seconds.

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

Make all the roties in the same manner.

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 they will restrict even heating on the stovetop and result in 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