Tikkad Roti
A rustic Rajasthani-style thick roti made with whole wheat flour, gram flour, and simple spices. It is shaped by hand, cooked slowly on a tawa, and finished over open flame for a hearty, earthy bite.
For 4 servings
- prep · ~3 min
Mix the dry ingredients.
1.Add whole wheat flour and chickpea flour to a wide bowl.2.Add ajwain, cumin seeds, red chili powder, turmeric powder, and salt.3.Mix well so the spices are evenly spread through the flour. - mix · ~4 min
Add the aromatics and ghee.
1.Add onion, green chili, and coriander leaves to the flour mixture.2.Pour in 1 tbsp ghee.3.Rub the ghee into the flour with your fingers until the mix feels slightly crumbly.TIPFinely chopped onion helps the thick rotis hold together and cook evenly. - knead · ~7 min
Knead a stiff dough.
Add water little by little and knead into a firm dough. It should feel tighter than chapati dough so the rotis keep their thick shape.
TIPDo not make the dough soft or the roti will crack on the tawa and turn dense inside. - rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes so the flour hydrates and the dough becomes easier to shape.
- assemble · ~5 min
Shape the tikkad rotis.
1.Divide the dough into 4 equal portions.2.Take one portion and flatten it gently with your palms.3.Pat it into a thick disc about 4 to 5 inches wide.TIPKeep the edges smooth while patting so the roti cooks without splitting. - fry · ~15 min
Cook the rotis on a tawa.
1.Heat a tawa over medium-low heat.2.Place one shaped roti on the hot tawa and cook until the base looks dry and lightly spotted.3.Flip and cook the second side, pressing gently around the edges.4.Smear a little ghee on both sides and keep turning until golden brown spots appear.TIPCook on medium-low heat so the thick center cooks through before the outside gets too dark. - grill · ~4 min
Finish over open flame.
Lift each partly cooked roti with tongs and roast it briefly over open flame, turning often, until lightly charred in spots and cooked through.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze out excess moisture if your chopped onion is very juicy, or the stiff dough can turn sticky.
- 2Lightly crush the ajwain between your palms before mixing to release more aroma into the roti.
- 3If the dough cracks while patting, wet your fingers lightly instead of adding more water to the whole dough.
- 4Cook these thick rotis on medium-low heat patiently so the besan center loses its raw taste.
- 5Press the edges gently on the tawa after flipping, since the rim is the thickest part and needs extra heat.
- 6Roast over open flame only after the roti is mostly cooked on the tawa, or the outside will char before the middle is done.
- 7Tikkad roti reheats best on a dry tawa with a touch of ghee, not in the microwave, which can make it chewy.
Adapt it for your goals.
No-onion
Skip the onion for a plainer, longer-lasting tikkad that pairs well with yogurt, garlic chutney, or dal.
spicierSpicier
Add extra green chili and a little more red chili powder for a sharper heat that suits robust Rajasthani sides.
veganVegan
Replace ghee with neutral oil to make the roti fully plant-based while keeping the same rustic texture.
garlicGarlic
Mix in a little finely chopped garlic with the onion for a deeper savory note and stronger tawa-roasted aroma.
Why this is on our healthy list.
Whole Grain Goodness
Whole wheat flour makes this roti more hearty and fiber-rich than refined flatbreads, helping it feel satisfying.
Plant Protein Boost
Chickpea flour adds plant-based protein and body, making the roti more nourishing and filling.
Digestive Spice Support
Ajwain and cumin are traditional digestive spices that also bring warmth and depth to this dense rustic bread.
Frequently asked questions
The dough is likely too dry or the edges were not pressed smooth. Pat with lightly wet fingers and keep the dough stiff but not crumbly.
