Tandoori roti is a classic North Indian flatbread known for its smoky aroma, slightly crisp exterior, and soft, chewy center. Traditionally cooked in a blazing-hot tandoor, it pairs beautifully with rich curries, dals, and grilled dishes.
Tandoori Roti
Servings
6
servingsPrep time
20
minutesCooking time
10
minutesSimple yet deeply satisfying, tandoori roti is made from whole wheat flour and cooked at high heat for those signature charred spots. It’s rustic, wholesome, and perfect for scooping up flavorful gravies or enjoying fresh with a pat of butter.
Ingredients
2 cups whole wheat flour (atta)
½ teaspoon salt
¾ cup warm water (adjust as needed)
1 tablespoon oil (optional)
Butter or ghee, for brushing (optional)
Directions
- In a bowl, mix whole wheat flour and salt. Add oil if using.
- Gradually add warm water and knead into a soft, smooth dough.
- Cover and let the dough rest for 15 minutes.
- Divide the dough into 6 equal balls.
- Roll each ball into an oval or round roti, about â…› inch thick.
- Heat a heavy skillet or cast-iron pan until very hot.
- Place the roti onto the hot pan; cook until bubbles form and the underside has brown spots.
- Flip and cook the other side, pressing gently for even cooking.
- For a tandoor-like finish, place the roti directly over an open flame for a few seconds until lightly charred.
- Brush with butter or ghee if desired and serve hot.
