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Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Activate the Yeast
Prepare the Dough
Proof the Dough
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
This north_indian recipe takes 125 minutes to prepare and yields 4 servings. At 339.96 calories per serving with 8.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Shape the Rotis
Cook the Roti on the Tawa
Finish and Serve
Mix 2-3 cloves of minced garlic and 2 tablespoons of chopped fresh cilantro into the dough before kneading. You can also brush the cooked roti with garlic-infused ghee.
Add 1/2 teaspoon of ajwain (carom seeds), 1/2 teaspoon of crushed kasuri methi (dried fenugreek leaves), and 1/4 teaspoon of red chili powder to the flour for a fragrant, spiced version.
For a softer, more restaurant-style texture, replace half of the atta with all-purpose flour (maida). The proofing and cooking process remains the same.
Made from whole wheat flour, Tandoori Roti provides complex carbohydrates that release energy slowly, keeping you feeling full and energized for longer periods compared to breads made with refined flour.
The atta (whole wheat flour) is rich in dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
The addition of yogurt introduces beneficial probiotics to the dough, which can contribute to better gut health and improved digestion.
This usually happens for three reasons: 1) The tawa is not hot enough. It needs to be smoking hot. 2) You are using a non-stick tawa, which is designed to prevent sticking. Use a cast-iron or iron tawa. 3) You didn't apply enough water to the back of the roti.
Yes. Cook the first side on the tawa on your electric or induction cooktop. Then, either carefully lift the roti with tongs and char it directly over the electric coil, or place the tawa under a preheated hot broiler for 30-60 seconds to cook the top.
Yes, you can make a yeast-free version. Omit the yeast and sugar. Instead, add 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda to the flour. Reduce the resting (proofing) time to just 30 minutes. The texture will be slightly less chewy but still delicious.
Allow the rotis to cool completely. Store them in an airtight container or a zip-top bag at room temperature for up to 2 days. To reheat, place them on a warm tawa for 30 seconds per side, or wrap in a damp paper towel and microwave for 20-30 seconds until soft.
Yes, homemade Tandoori Roti can be a healthy choice. It's made from whole wheat flour (atta), which is a great source of fiber and complex carbohydrates. The yogurt adds probiotics for gut health. To maximize health benefits, use minimal ghee for brushing.
A single homemade Tandoori Roti from this recipe (approximately 55g) contains about 140-160 calories, depending on the amount of ghee applied. A serving of two rotis would be around 280-320 calories.
This recipe goes great with these complete meals
Crispy, spiced onion rings tossed with a fresh, tangy salad of cucumbers, tomatoes, and a zesty chaat masala dressing. A delightful fusion snack that's both crunchy and refreshing.
A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
