Tandoori roti 

Learn how to make tandoori roti with step by steps photos and video. Tandoori roti recipe at home using stove top and tandoor.

Tandoori roti is every one's favorite and are loved by all foodies and cooking enthusiast.

Tandoori roti are crisp from outside and soft from inside and are easy to make. And the  best part is, you don't even need a tandoor to make it. If you have been looking for a  easy tandoori roti recipe at home, then you have come to the right place. Here I bring you the step by step guide with photos and video on how to make tandoori roti at home.

I always prefer a tandoori roti over Naan. The best thing about this roti is that it is made with only wheat flour, salt and water. 

Tandoori roti is a unleavened flatbread, there is no need to use any leavening agents like baking powder, baking soda or curd. Being in hospitality profession for more than 10 years,  I haven't seen or using baking powder, baking soda and curd to make tandoori roti. These ingredients are used to make tandoori Naan and kulcha. 

At restaurants sometimes very little amount of maida is used in the dough to give  some elasticity.  As tandoori roti are flatten by the palm of hands at restaurant.

What is tandoori roti?

Tandoori roti is a traditional Indian bread that is cooked in a tandoor, a traditional clay oven. Its history can be traced back to ancient times when people in the Indian subcontinent began using clay ovens for baking bread.

The tandoor, a cylindrical clay oven, has been used for cooking in the Indian subcontinent for centuries. It is believed to have originated in the region that is now modern-day Pakistan and India. The word "tandoor" itself is derived from the Persian word "tannūr," which means "oven."

Tandoori roti is prepared by making a dough from whole wheat flour, salt, and water. The dough is then rolled into thin, circular discs and slapped onto the inner walls of the preheated tandoor. The intense heat of the tandoor cooks the roti quickly, resulting in a slightly charred exterior with a soft and fluffy interior.

The exact origins of tandoori roti are unclear, but it is believed to have evolved from traditional flatbreads like chapati and naan. Chapati is a simple unleavened bread made from wheat flour, water, and salt, and it is cooked on a griddle. Naan, on the other hand, is a leavened bread made from refined flour and typically baked in a tandoor. Tandoori roti combines elements of both these breads.

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Tandoori roti gained popularity in the Indian subcontinent and is commonly associated with Punjabi cuisine. It is often served with various vegetarian and non-vegetarian dishes such as curries, kebabs, and tikkas. The distinctive flavor and texture of tandoori roti, along with its smoky aroma, make it a favorite choice for many people and Chef's.

In modern times, tandoori roti is not only popular in India but has also gained recognition worldwide. Indian restaurants around the globe often include tandoori roti as a staple bread option on their menus.

Overall, tandoori roti is a delicious and versatile bread with a rich history rooted in the culinary traditions of the Indian subcontinent.

Tandoori roti is a Indian flatbread made from whole wheat flour (atta) and cooked or baked in an oval shape charcoal tandoor. Roti that is cooked or baked traditionally in tandoor is called tandoori roti. Basically tandoori roti is made of using atta, salt, water and oil.

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Before we jumped into the recipe, let us look at how nutritious and healthy tandoori roti is.It has plenty of complex carbohydrates and protein.

Time taken

Total time taken to make tandoori roti take about just twenty five minutes. This includes fifteen minutes of preparation time and ten minutes of cooking time. This roti does not add any eggs so it entirely vegetarian. And without using any ghee or butter, you can make this tandoori roti Vegan. You can use vegetable oil to brush then after cooking.

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Tandoori roti ingredients

Flour : This tandoori roti is made with only whole wheat flour, gehu atta. Use of maida is optional generally not used.

Oil : Use any good brand's vegetable oil like Sunflower oil.

Salt : A small pinch of good quality salt.

Water : As required to knead the dough.

Ghee or butter : Use any good quality ghee or butter to brush the rotis after cooking. And for Vegan tandoori roti use vegetable oil.

Serving suggestions

Dal roti is the best combination for this. Dal tadka or dal fry is the most popular and preferred choice for tandoori roti. Any other Indian gravies and curries like paneer butter masala, chicken kadai, butter chicken, bhindi masala are some good choice to serve with it.

Is Tandoori Roti Vegan

Yes,typically it is considered as Vegan. Tandoori roti is made from basic ingredients like wheat flour, water and salt. There is no use of any animal products in traditional tandoori roti recipe. But it is always a good idea to double check the ingredients used by a specific restaurant or a recipe.There are some variations in some restaurants and recipes, so please confirm before placing your order.

Steps to make tandoori roti

Dough making

Take a mixing bowl and add the wheat flour, salt and cooking oil. Give them a nice mix and then pour water little by little.

Start to knead everything and make a soft palpable dough.

Grease some oil over the dough and knead further for 1 minutes to make the dough smooth.

Cover and let the dough rest for 15 to 20 minutes to set.

While making tandoori roti at home on stove top using tawa, pan or griddle I only use salt, water and wheat flour to make the dough. Nothing else.

But at restaurant we mix very small amount of all purpose flour ( maida) to give the dough some elasticity. In restaurants tandoori roti are flatten by using the palm of hands so the dough need some elasticity.  And all purpose flour gives that.

Yogurt, baking powder or baking soda are not used while making the dough for tandoori roti at restaurant. These are often used while making the dough for Naan.

In some dhaba or hotels, baking soda is used only to cut the cost. 

Rolling the dough

Take the rested dough and divide into small equal parts. Roll them in between the palm of hands to make round shaped dough balls.

Now dust one dough ball with flour and lightly press and roll with a roller pin. Roll the dough ball according to the desired size of the roti generally 5 to 6 inch diameter.

Making tandoori roti

Homemade tandoori roti using pan/ tawa

Heat a pan or tawa over medium heat flame. When it become hot enough lower the flame to low.

Brush some water on one side of  the rolled roti  and place that side on the tawa directly. Let it cook for around 30 seconds or till some small bubbles start to appear on the roti.

Now flip the tawa and place the top side of the roti over the gas flame. Increase the flame a little bit and cook the roti till crisp golden. 

Then place the pan or tawa back on the stove top and cook for another 30 seconds.

Remove and serve hot. You can apply some butter or ghee over the roti before serving. It is best to use iron tawa for the recipe.  

Similarly make roti with the rest of the dough balls and serve hot with curry or gravy.  This is how you can make tawa tandoori roti or tawa butter roti. And this is the best tandoori roti without curd.

Tandoori roti recipe in oven

Preheat an Oven to 250°C to 300°C for about 15 minutes. Leave a baking tray at the centre of the oven at the time of heating. The baking tray need to be hot enough to cook the underside of the roti.

After rolling the dough balls, bring the baking tray from the oven and place the rolled out rotis over the tray one by one depending on the size of the tray.

Now place the tray back inside the oven and cook for 8 to 10 minutes. When the top side become light brown with some brown spots, flip to check the other side is cooked. Remove the baking tray from the oven and serve the roti. 

While the rotis are baking inside the Oven, you can roll more roti for the next batch as the baking tray will remain hot after the first batch.

Tandoori roti in tandoor

To make tandoori roti in tandoor, you can use the same soft palpable dough.  The temperature of the tandoor should not be very high or low. 

In a medium hot tandoor you can make soft and we'll cooked tandoori roti.

In restaurant rolling pin are not used to make tandoori roti or naan. The dough balls are first pressed lightly by the tips of fingers.

Then further flatten by using the palm of both hands. 

Finger tips are greased with some oil before pressing the dough balls..

The flatten roti is then place over a roti pad (gaddi).

Now the roti is placed inside a preheated tandoor with the help of the pad. Allow the roti to get cooked till light brown and crisp.

Therefore remove the roti by using a pair of Shewers and serve.

Tandoori roti with yeast

Tandoori roti with yeast is known as khameeri roti, which is very rare now a days.

It is a product of mughlai cuisine where yeast is used to ferment the dough to make soft and taste roti. 

Tips to make perfect tandoori roti at home

To make the best tandoori roti, follow these tips:

• Ingredients: Use high-quality whole wheat flour (atta), which is commonly used for making rotis. The flour should have a fine texture for better results.
• Dough preparation: Take the required amount of flour in a mixing bowl and gradually add water while kneading the dough. The dough should be soft, pliable, and not too sticky. Allow the dough to rest for at least 15-20 minutes to make it easier to roll out the rotis.
• Rolling technique: Dust the rolling surface and the dough ball with some dry flour. Roll out each roti evenly using a rolling pin. Apply gentle and consistent pressure while rolling to maintain an even thickness throughout.
• Preheating the tandoor or oven: If you have a tandoor, preheat it to a high temperature, around 400-450°C (750-850°F). If you're using an oven, preheat it to the highest temperature available. The high heat is crucial to replicate the tandoor's effect.
• Cooking method: Traditionally, tandoori rotis are cooked on the inner wall of the tandoor, which gives them a distinct smoky flavor. If you don't have a tandoor, you can use a preheated cast-iron skillet or a pizza stone in the oven. Cook the rotis on one side until small brown spots appear, then flip and cook the other side until it puffs up and develops more brown spots.
• Finishing touch: Once cooked, remove the rotis from the heat source and brush them with ghee (clarified butter). This step adds flavor and helps keep the rotis soft and moist.
• Serve hot: Tandoori rotis are best enjoyed fresh and hot. Serve them immediately with your favorite curries, dal, or any other accompaniment of your choice.

Remember, making perfect tandoori rotis requires practice. Don't be discouraged if your initial attempts are not flawless. Keep experimenting and adjusting the dough consistency, rolling technique, and cooking time to achieve the desired results.

Tandoori roti vs Naan

Tandoori roti and naan are both popular types of bread commonly found in the Indian subcontinent. While they share some similarities, they also have distinct characteristics. Here's a comparison between tandoori roti and naan:

1. Ingredients: Tandoori roti is typically made with whole wheat flour, water, and salt. On the other hand, naan is made with all-purpose flour (maida), yeast or baking powder, yogurt, ghee or oil, salt, and sometimes additional ingredients like garlic, sesame seeds, or chopped cilantro.

2. Leavening agent: Tandoori roti is unleavened, which means it does not contain any leavening agent like yeast or baking powder. It relies on the natural elasticity of the dough to puff up during the cooking process. Naan, on the other hand, is leavened and contains yeast or baking powder, which helps it rise and become fluffy.

3. Cooking method: Tandoori roti is traditionally cooked in a tandoor, a clay oven. The dough is stuck to the inner walls of the tandoor, where it bakes at high temperatures. Naan is also cooked in a tandoor, but it is typically slapped onto the hot walls of the oven, allowing it to stick and cook quickly. However, naan can also be prepared on a stovetop or in a regular oven.

4. Texture and flavor: Tandoori roti is usually thinner and denser compared to naan. It has a slightly chewy texture and a nutty flavor due to the use of whole wheat flour. Naan, on the other hand, is softer, thicker, and fluffier. It has a lighter texture and a slightly sweeter taste, especially if ghee or butter is brushed on top after cooking.

5. Serving style: Tandoori roti is often served as an accompaniment to curries, kebabs, or other Indian dishes. It can be torn into pieces and used to scoop up the main course. Naan is also a popular accompaniment but is often enjoyed on its own as well. It can be stuffed with various fillings like cheese, minced meat, or garlic.

Both tandoori roti and naan are delicious and versatile bread options. The choice between the two depends on personal preference and the specific dish you're pairing them with.

Tandoori roti recipe

Tandoori roti is a unleavened indian flatbread made from whole wheat flour (atta). You can make this restaurant style tandoori roti recipe at home on stove top with a tawa. It is low in calories and almost zero fats.

Prep time 15 min, cook time 10 min, serve 4

Author Mobasir hassan

Ingredients

• 200 gm wheat flour (Atta)
• 1/3 tablespoon salt or as per taste
• 2 tablespoon cooking oil
• 10 gm all purpose flour (maida optional)
• Water as required
• Ghee or butter for greasing

Tandoori roti recipe video