Meal Prep · North Indian
Tandoori Roti
Master the art of soft, chewy Tandoori Roti at home, no tandoor required!
Ingredients
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Step-by-step- In a large bowl, combine all-purpose flour, whole wheat flour (if using), sugar, salt, baking powder, and baking soda. Mix well.
- Add yogurt and oil/ghee to the dry ingredients. Mix with your fingertips until crumbly.
- Gradually add warm water, kneading to form a soft, pliable dough. The dough should be slightly sticky initially but become smooth after kneading.
- Knead the dough for 5-7 minutes until it’s smooth and elastic. Cover with a damp cloth and let it rest in a warm place for at least 30 minutes, or up to 2 hours.
- Divide the rested dough into 8-10 equal portions. Roll each portion into a smooth ball.
- Lightly flour your work surface and rolling pin. Take one dough ball and flatten it, then roll it into an oval or round shape, about 6-7 inches in diameter and 1/8 inch thick.
- Heat a cast-iron skillet or heavy-bottomed tawa over medium-high heat until very hot.
- Carefully place one rolled roti onto the hot tawa. When you see small bubbles forming on the surface (about 30-45 seconds), flip it.
- Cook the other side for another 30 seconds. Then, using tongs, carefully lift the roti and place it directly over the flame (if using a gas stove) for a few seconds, flipping once, until it puffs up and gets lightly charred spots. (Alternatively, if using an oven, preheat to 500°F (260°C) with a pizza stone or inverted baking sheet. Cook for 1-2 minutes per side until puffed and charred.)
- Remove from heat, brush immediately with melted butter or ghee, and serve hot. Repeat with the remaining dough.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 6 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store cooked Tandoori Roti in an airtight container. Stack them with parchment paper in between to prevent sticking.
Freezer Up to 1 month
To freeze cooked roti, allow them to cool completely, then stack with parchment paper and wrap tightly in foil or place in a freezer-safe bag. Uncooked dough can also be frozen for 2-3 weeks.
Reheat Stovetop/Microwave
Reheat cooked roti on a hot tawa for 30 seconds per side, or microwave briefly until warm and soft. For best results, sprinkle a little water before reheating on tawa.
Chef’s Corner
- **Dough Consistency is Key:** The dough should be soft and slightly sticky but not unmanageable. If it’s too stiff, your rotis will be hard; too soft, they’ll be difficult to roll.
- **Resting Time:** Don’t skip the resting period! It allows the gluten to relax, making the dough easier to roll and the rotis softer and chewier.
- **High Heat for Puffing:** Ensure your tawa or oven is very hot before cooking. High heat helps the roti puff up beautifully and develop those signature charred spots, mimicking a tandoor.
- **No Tandoor? No Problem!** Using a hot cast-iron skillet and then direct flame (gas stove) or a super-hot oven/pizza stone mimics the tandoor effect surprisingly well.
