This Tandoori roti Recipe is a type of Indian flatbread that is popular across the Indian subcontinent and beyond. It derives its name from the traditional clay oven called a tandoor, which is used to cook the roti at high temperatures, giving it a distinctive flavor and texture.

Roti or chapati is one such dish we make often but never get bored. but these are basic flatbreads and whenever we wish to eat some fancy bread, we go to our favorite Indian restaurants.

People often think that naan and tandoori roti can only be made in restaurants and hotels using fancy, sophisticated tools and equipment. However, you can easily make these recipes at home with the right amount of will and patience.”

Flavor and Texture in Tandoori roti

Tandoori roti is known for its smoky flavor imparted by the tandoor and its slightly crispy exterior. Inside, it remains soft and chewy, making it a versatile accompaniment to various Indian dishes.

The absence of yeast or baking powder gives it a denser texture compared to naan but enhances its ability to absorb flavors from curries and other dishes.

Culture Significance

In India, tandoori roti is not only a staple food item but also holds cultural significance. often prepared during festive occasions, weddings, and religious ceremonies, symbolizing hospitality and celebration. Its preparation in a tandoor reflects traditional cooking methods passed down through generations, preserving culinary heritage and regional flavors.

In this Tandoori roti recipe post, I am attempting the most popular tandoori roti recipe. trust me the critical part for this recipe is not baking or frying the roti, but kneading the dough. It has to be smooth, and soft with balanced ingredients in it. with those proper measurements and ingredients.

Furthermore, I would also like to mention some of my tips, for pairing and serving the tandoori roti recipe. firstly, this recipe is made with only wheat flour(atta) as traditionally tandoori roti is made with just that. however, if you wish to explore other options, you may also use plain flour along with wheat flour.

Secondly, I have used an iron tawa(cast iron griddle) with roti stuck to the base of it. you can also use a heavy-bottomed skillet. lastly, once the roti are cooked or baked, apply Ghee or butter on top of it(if using), so that it does not become brittle. do not apply before cooking or while it is cooked.

Ingridients and Preparation

Tandoori roti is typically made from whole wheat flour (atta), water, and sometimes a bit of salt. Unlike other Indian bread varieties like naan, tandoori roti does not contain yeast or any leavening agent. The dough is kneaded thoroughly until smooth and elastic, then rested to allow the gluten to relax.

Tandoori roti_foodietours.in — **Prep Time**: 1 Hour 20 Mins
**Restaurant Style** Tandoori Roti

You’ll Need:

2 1/2 cups whole wheat flour (atta)
1/2 teaspoon salt
1 1/4 teaspoon baking soda (eno)
1/2 curd
teaspoon baking powder
2 tablespoon oil Tandoori roti
1 teaspoon sugar
Water, as needed
Ghee or butter, for brushing (optional)

Equipment Needed:
Tava (cast iron griddle) or a heavy-
bottomed skillet
Rolling pin
Mixing bowl
Kitchen towel or cloth for covering dough

Try This Recipes:

How To Make Tandoori roti:

Prepare the dough

Start by combining whole wheat flour, sugar, baking soda (eno), baking powder, and salt in a large mixing bowl.
Now, add curd and Gradually add water, a little at a time, and knead the flour to form a smooth Message and soft dough.
Add 2 tbsp oil, The dough should be firm but pliable. It should not be too sticky or too dry. Use more water if necessary to achieve the right consistency.
Cover the dough with a damp cloth or kitchen towel and let it rest for 1 hour or more.

Preheat the Tava (Griddle)

Place a tava (cast iron griddle) or a heavy-bottomed skillet on medium-high heat. Allow it to heat up properly.

Divide and Shape the Dough

After resting, knead the dough again making sure the dough is soft
Now, divide the dough into equal-sized portions. Roll each portion into a smooth ball.
Flatten the dough ball slightly with your palm and dust it lightly with dry flour.

Roll Out the Roti

On a lightly floured surface, roll out each dough ball. Make sure the roti is slightly thick.
Ensure the roti is evenly rolled out, neither too thick nor too thin.
Now, sprinkle some water and spread uniformly.

Cooking the Tandoori Roti

Place the rolled-out roti onto the preheated tava or skillet. Make sure the waterside is facing down. press gently, so that the roti sticks to the pan.
Cook it for about 1 minute on one side until you see bubbles forming on the surface. And the base gets cooked up.

Flipping and Cooking

Now flip the tawa onto the flame and cook until the roti is cooked uniformly.
Don’t worry if some black spots are appearing. it gives a tandoor effect.
Scrape the tandoori roti and ensure it is completely cooked on all sides.

Simple Flipping Option

If you can't do this then you can use tongs or a spatula to whiteout flipping tava.
But when using this method don’t sprinkle water on roti. Otherwise, the roti will stick to the pan.
Flip the roti and cook the other side for another minute. You should see light brown spots forming on both sides.

Final Touch and Serve

Once cooked, remove the tandoori roti from the tava or flame. Optionally, brush it with ghee or butter for added flavor and softness.
Serve the tandoori roti hot with your favorite Indian curry, such as butter chicken, dal makhani, or paneer tikka masala. It also pairs well with kebabs and other tandoori dishes

TIPS

Maintain Dough Consistency: Well-knead and rest the dough to achieve soft and pliable tandoori rotis.”
Rolling Technique: Roll the dough evenly to ensure uniform cooking.
Cooking Time: Adjust the cooking time based on your stove heat level to avoid burning the roti.
Variations: You can add chopped fresh cilantro or minced garlic to the dough for added flavor variations. You can also sprinkle sesame seeds on tandoori roti.

Making tandoori roti at home allows you to enjoy its rustic texture and flavor without the Need for a traditional tandoor oven. It is a versatile bread that complements various Indian dishes and adds a delightful touch to any meal.