Tandoori Roti Recipe: Easy Guide on How to Make Tandoori Roti at Home

If you enjoy eating North Indian cuisine at restaurants, you are sure to have ordered tandoori roti with your meal some time. This Indian flatbread is a delicious accompaniment to meats and dals as well as vegetables and raita. It is traditionally made in a tandoor or clay oven, but can also be cooked without one. It is crisp on the edges and soft on the inside.

If you are wondering how to make tandoori roti at home without a tandoor, here is a fail-proof tandoori roti recipe for you to try. You do not require a clay oven to get the same effect of a tandoor-cooked roti.

Tandoori Roti Ingredients

The ingredients required for tandoori roti making at home are basic ones usually found in every kitchen. Even if you do not have any of these ingredients in your kitchen, it is not difficult to find them in any grocery store.

The main ingredient in tandoori roti is atta or whole wheat flour. While any good quality whole wheat flour is good to use for this recipe, it is important to know the difference between the different varieties available. Usually, the atta available in Indian stores contains flour that is stone ground. Many whole wheat flour brands in the US will contain flour that has been roller milled.

Other ingredients in the tandoori roti recipe are oil, baking powder, baking soda, salt, sugar and yoghourt.

Nutritional Value of Tandoori Roti

The main ingredient in tandoori roti is whole wheat flour. Whole wheat flour is known to be a good source of fibre, protein and various minerals. It is said to be healthier than plain or all-purpose flour, which is refined and devoid of fibre.

Whole wheat flour is ground with the entire wheat kernel intact and the bran and germ remain in the flour. These are excellent nutrients.

Any recipe that uses all-purpose flour can easily be used by substituting the flour with whole wheat flour.

Tandoori roti is also nutritional when compared to other breads eaten in Indian meals. Since it is baked or cooked on a tawa, it is not oily. Certain breads like pooris and bhatura are deep fried and therefore not considered as healthy options.

Which Whole Wheat Flour to Use for Making Tandoori Rotis?

Whole wheat flour is the variety of flour, which is ground with all the wheat kernels intact. This means that it contains the bran, germ and endosperm that provide essential nutrients to the body. As compared to all-purpose flour, which is void of these nutrients, whole wheat flour is the healthier option.

Did you know that even the further classification of whole wheat flour determines its quality? The whole wheat flour available in Indian stores is stone ground. This ensures the entire wheat grain is included in the flour and this contains bran, endosperm and germ. The whole wheat flour available in the US is roller milled and this process extracts the essential nutrients from the flour.

If you are in the US or the UK, try and purchase whole wheat flour from an Indian grocery store that stocks stone ground flour or ‘chakki’ fresh atta.

How to Make Tandoori Roti at Home?

Take two and a half cups of whole wheat flour and put it into a large bowl. Add one teaspoon baking powder, half a teaspoon baking soda, half a teaspoon salt and one teaspoon sugar to it. Mix it all well.

To this mixture, add half a cup of yogurt. Mix well and start kneading. Then, add water as required to knead into a soft dough. Add about two tablespoons of oil to make the dough smooth and soft to touch when poked.

Cover the dough with a damp cloth or with a cling wrap and leave aside for one hour.

Knead slightly again. Then start rolling out the dough into small balls. Roll with a rolling pin and shape into rotis.

Heat the tawa on medium flame. While it is heating, sprinkle a few teaspoons of water on the first roti and spread it evenly. Once the tawa is hot, spread the roti with the water side down on the tawa. Pat it down so the roti sticks to the tawa. Wait until the roti starts to get puffy. Then, turn the tawa upside down so the roti is facing the flame. Cook until black spots appear. Scrape off the roti from the tawa and make sure all the sides have been cooked properly.

Pro Tips for Making Tandoori Roti

Resting the dough

It is absolutely essential that you let the dough rest for some time before you start rolling it out into rotis. At least half an hour should be kept for letting it rest.

Keeping the rotis thick Make sure the rotis are rolled out slightly thick. If the roti is thin, it will stick to the tawa and not come off when scraped off.

Applying water on the roti

Water can be applied open handedly to the side of the roti that you are cooking. It will stick and cook better if you apply more water.

Heating the tawa

A hot tawa is necessary for making the perfect tandoori roti.

Wearing gloves

Wearing kitchen gloves while handling the tawa is a great idea to avoid getting burnt. The iron tawa can get quite hot while making rotis, so it is safer to keep your hand protected.

Scraping off the roti

You might feel the roti has got spoilt when it gets stuck to the tawa. It is okay. That is part of the process. Use a steel spatula to scrape off the roti. Do ensure the roti is well-cooked from all sides.

Notes on Making Tandoori Roti

Use of flour

Tandoori roti recipe usually uses whole wheat flour. However, if you like to use maida, you can use a 1:1 ratio of flour to whole wheat flour.

Use of non-stick pan

Avoid using a non-stick pan to make your tandoori roti. When you flip the pan, it will not stick as it will to the tawa.

Using a wire rack

You can also make the tandoori roti on a wire rack, in place of a tawa. You need to cook well on both sides, directly placing the rack over the flame. This is not exactly tandoori roti, but a thick roti that is closest to tandoori roti.

Re-heating tandoori rotis

Tandoori roti is best eaten hot and fresh. However, if you have some left over, you can reheat them in the oven and consume them the next day. The edges may not be as crispy as fresh ones, but they should be just as soft from within.

Conclusion

Tandoori roti is best served with a dollop of ghee or butter on it. It also tastes best when made fresh and served immediately. However, if you cannot make it at the time of serving, you can keep the rotis in a casserole with butter or ghee applied on them. Tandoori roti goes well with curries, lentils and vegetables. Make sure the roti is cooked and served hot with the main menu item.

You can make variations of tandoori roti by adding chopped garlic while cooking on the tawa. Alternatively, you can add mint, kalonji, ajwain seeds or coriander seeds while cooking the roti for flavours as per your preferences.

FAQs

What is the difference between naan and tandoori roti?

Naan is made using a combination of flour and whole wheat flour. Naan is also made with leavened dough, that is, dough that uses yeast and baking soda. Tandoori roti is made with whole wheat flour, which is unleavened.

Can tandoori roti be served without butter or ghee?

Tandoori roti tastes best and comes out very soft when served with a helping of butter or ghee on it. However, if you choose to serve it without butter or ghee, you can do so, though it may not taste as soft.

Can tandoori roti be made vegan?

Yes, tandoori roti can be made vegan by using vegan yoghourt while kneading the dough. Even at the time of serving, you can apply vegan butter to the roti.

Can you use a pressure cooker to make tandoori roti?

If you do not have a tawa, you can use the inside of a pressure cooker to make tandoori roti.