Tandoori Roti
Smoky, chewy flatbread with lightly charred spots and a soft center, this dhaba-style roti is made from whole wheat flour and cooked on a hot surface for that classic tandoor feel at home.
For 8 servings
- mix
Mix the dry ingredients.
Add whole wheat flour, all-purpose flour, salt, and baking powder to a wide bowl. Mix well so the leavening and salt are evenly distributed.
- knead · ~8 min
Knead the dough.
1.Add yogurt and oil to the flour mixture.2.Pour in lukewarm water a little at a time and bring everything together.3.Knead for 6 to 8 minutes until the dough is soft, smooth, and slightly tacky.TIPA softer dough gives a lighter roti. Avoid making it stiff. - rest · ~15 min
Cover and rest the dough.
Cover the dough and let it rest for 15 minutes. This relaxes the gluten and makes rolling easier.
- prep · ~3 min
Divide and shape the dough.
1.Knead the rested dough briefly once more.2.Divide it into 8 equal portions.3.Shape each portion into a smooth ball and keep them covered. - prep
Roll the rotis.
Roll each dough ball into an oval or round roti about 1/4 inch thick. Keep the remaining dough balls covered while you work.
- roast · ~2 min
Cook the first side on a hot tawa.
1.Heat a tawa very well over medium-high heat until hot.2.Brush or spread a little water on one side of a rolled roti.3.Place the wet side down on the hot tawa and press lightly so it sticks.4.Cook until bubbles appear and the surface looks set.TIPThe tawa must be hot enough for the roti to stick well. If it is not hot, the roti may fall off when inverted. - roast · ~1 min
Invert and char the roti.
Carefully turn the tawa upside down over the flame so the roti cooks directly over the heat. Roast until brown spots and light char appear, then remove with tongs.
TIPUse a metal tawa without a nonstick coating for this method. - garnish
Brush with ghee and keep warm.
Brush the hot roti lightly with ghee. Repeat with the remaining dough and stack the rotis in a cloth-lined basket to keep them soft.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough slightly tacky, not firm; a stiff dough makes tandoori roti dense and less chewy.
- 2Use a heavy metal tawa only; nonstick pans are unsafe to invert directly over the flame.
- 3Spread water evenly on just one side before placing it on the tawa so the roti adheres properly.
- 4Wait for clear bubbles and a set surface before inverting, or the roti can slip off the tawa.
- 5Roll each roti to an even 1/4-inch thickness so the center stays soft while the surface chars.
- 6Stack cooked rotis in a cloth-lined basket right away to trap steam and keep them pliable.
- 7If making ahead, half-cook on the tawa first, then finish over the flame just before serving for fresh char.
Adapt it for your goals.
All-whole-wheat
Skip the all-purpose flour for a nuttier, more rustic roti; add a little extra water since whole wheat absorbs more.
garlic corianderGarlic-coriander
Brush with ghee mixed with minced garlic and chopped coriander after cooking for a dhaba-style finish.
veganVegan
Replace yogurt with plant-based yogurt and finish with oil or vegan butter instead of ghee.
no direct flameNo-direct-flame
If you cannot invert over a flame, cook longer on the tawa and press gently for browning; it will be less smoky but still soft.
Why this is on our healthy list.
Whole Grain Goodness
Whole wheat flour adds bran and germ, making this roti more fiber-rich and satisfying than bread made only with refined flour.
Moderate Fat Flatbread
The dough uses only a small amount of oil, with most richness coming from a light brushing of ghee after cooking.
Fermented Dairy Tenderness
Yogurt contributes protein and a gentle tang while also helping soften the dough for a pleasant chew.
Frequently asked questions
Usually the tawa was not hot enough or the wet side was not evenly moistened. Use a properly heated metal tawa and place the water-coated side down.
