Tandoori Roti Recipe - As the name says, it should be made into the tandoor (clay oven). But at home because of unavailability of the tandoor, we are making these Tandoori Roti on Tawa.
There is another method of making tandoori roti is into the oven. I have tried that way too. But I like the texture and taste of it when made on stove top, on tawa.
Whenever we go out for dinner in the Punjabi restaurants, we all end up ordering the naan, garlic naan or tandoori roti to go with our curry/gravy. Just like all the restaurant food, I like to make them at home. So tried this tandoori roti and got huge success.
The texture of the roti is soft and not chewy at all.
This recipe is very easy to make and you don’t need any fancy utensils. All you need is the cast iron tawa (all Indian household has the roti/paratha tawa), a pair of tongs and a rack (that can be kept on the gas stove or electric stove). You will see it in the step by step photos below.
This tandoori roti is the healthier option vs naan. Because naan is made from all purpose flour (maida) while this roti is made from whole wheat atta.
Check out other Indian bread recipes
Bhatura recipe // Poori recipe // Plain paratha // Phulka roti
Step By Step Photo Instructions:
1) Take wheat flour and salt in a bowl.
2) Add baking soda and baking powder. Mix with your fingertips.
3) Now start adding little milk at a time and keep kneading the dough.
4) Make smooth and soft dough.
5) Cover it with the damp kitchen towel or damp paper towel and let it rest for 30-45 minutes.
6) After the resting time, knead the dough again two three times to make it smooth.
7) Divide it into 6 equal portions and make smooth balls. Then flatten each ball between your palm and make disc.
8) Work with one disc at at time and start rolling
9) Roll into 6 inch diameter circle.
10) Heat the cast iron tawa on a medium-high. It should be nice and hot. Once hot place the rolled roti and cook for few seconds.
11) You will notice the bubbles on top surface.
12) Once the bottom surface has brown spots, remove the tawa from the stove and put the rack. LOWER the gas heat and roast the uncooked surface of roti directly on the flame. It will puff up. Keep moving using the tongs for even browning.
Once cooked from other side, remove it from the rack to plate. Now place the tawa back on the stove and continue with rest of the rotis.
Apply ghee or butter on the hot/warm roti before serving. This is optional, but it makes it more tasty and flavorful.
Serving suggestion: Serve tandoori roti with any gravy dish like paneer butter masala, kaju curry, palak paneer, kadai vegetables, paneer jalfrezi, dum aloo etc. It can be served with dal fry or dal tadka.
Did you try this tandoori roti recipe? I’d love to hear about it! Leave a review in the comment section below.
Tandoori Roti
Ingredients
- 1 ¼ cups Whole wheat flour (Chapati atta)
- ½ teaspoon Salt
- ⅛ teaspoon Baking powder
- ⅛ teaspoon Baking soda
- ½ cup Milk Use the warm milk not chilled
- Ghee (Clarified butter) , to brush on top
Instructions
- Take wheat flour in a bowl. Add salt, baking soda and baking powder. Mix with your fingertips.
- Now start adding little milk at a time and keep kneading the dough.
- Make smooth and soft dough.
- Cover it with the damp kitchen towel or damp paper towel
- and let it rest for 30-45 minutes.
- After the resting time, knead the dough again two three times to make it smooth.
- Divide it into 6 equal portions and make smooth balls. Then flatten each ball between your palm and make disc.
- Work with one disc at at time and roll into 6 inch diameter circle.
- Heat the cast iron tawa on a medium-high. It should be nice and hot.
- Once hot place the rolled roti and cook for few seconds. You will notice the bubbles on top surface.
- Once the bottom surface has brown spots, remove the tawa from the stove and put the rack. LOWER the gas heat and roast the uncooked surface of roti directly on the flame. It will puff up. Keep moving using the tongs for even browning.
- Once cooked from other side, remove it from the rack to plate.
- Now place the tawa back on the stove and continue with rest of the rotis.
- Apply ghee or butter on the hot/warm roti before serving.
Beena
Thank you. This is the best recipe i came across about 2 years ago and have been using it ever since. Every one in the family loves it for the taste and I love it for the simplicity of the whole process.
Kanan Patel
Very glad that you are enjoying this recipe.
Thank you for the feedback.