How to Make Authentic Tandoori Roti at Home

Make restaurant-style Tandoori Roti at home without a tandoor using this easy, step-by-step recipe. These rotis have crisp edges and a soft center, making them the perfect accompaniment to creamy dals and curries.

I grew up eating roti every day. At home we usually had the basic whole wheat roti, while naan and tandoori roti were treats we reserved for restaurants. Tandoori roti is still my favorite restaurant bread — I often choose it over naan and love pairing it with dal or simple curries.

What is Tandoori Roti

Tandoori roti is a flatbread made primarily with whole wheat flour, traditionally cooked in a tandoor (a cylindrical clay oven), which gives it a characteristic char and texture. Many restaurants serve it brushed with ghee or butter. While some recipes add all-purpose flour, this version uses whole wheat only for a wholesome, rustic texture.

At home, you can mimic the tandoor effect by using a concave iron tawa or a small iron wok and inverting it over the heat. This method produces the desirable puff, charred spots and crisp edges while keeping the center soft.

Ingredients

Basic pantry staples are all you need.

Atta (whole wheat flour): Use the everyday atta you use for rotis. (I used Sujata Gold.)

Yogurt and oil: Plain yogurt and oil make the rotis soft inside.

Seasonings: A little sugar and salt for flavor.

Leavening: Baking powder and a pinch of baking soda give a light puff to the bread.

Brush the cooked rotis with ghee or butter before serving — optional but highly recommended.

How to Make Tandoori Roti

1. In a large bowl combine 2 cups atta (about 270 g), 3/4 teaspoon salt, 1/2 teaspoon sugar, 3/4 teaspoon baking powder and a generous pinch of baking soda. Whisk to blend.

2. Add 3 tablespoons plain yogurt and 2 tablespoons oil. Rub the flour with your fingers until the yogurt and oil are evenly incorporated.

3. Gradually add water and knead to form a smooth, slightly firm dough. I used about 1/2 cup plus 1–2 tablespoons; adjust as needed.

4. Drizzle a little oil on top, give a final knead, cover with a damp cloth and let the dough rest for 30–45 minutes.

5. Divide the rested dough into 8 equal portions (about 60–65 g each).

6. Heat a concave iron tawa or a small iron wok (I use a 9-inch Lodge mini wok) over medium-high heat until very hot.

7. Dust a dough ball with dry flour and roll into a circle about 5–6 inches in diameter. Roll slightly thicker than a regular roti.

8. Generously wet one side of the rolled roti with water — this helps it stick to the hot iron surface.

9. Place the wet side down on the hot wok or tawa. Cook on high for 20–30 seconds until bubbles appear on top.

10. Wearing heat-resistant gloves if needed, carefully flip the wok so it is inverted over the flame and cook the roti directly on the heat with the wok upside down. Reduce heat to medium and shift the wok slightly to ensure even cooking.

11. When brown spots appear all over, flip the wok back and remove the roti with a spatula.

12. Brush with ghee and repeat with the remaining dough balls. If any roti sticks, remove it gently with a spatula and wipe away browned bits with a damp paper before cooking the next roti.

Serve hot with creamy dal makhani, butter paneer, paneer tikka masala, or dry sabzis like aloo gobi. These rotis pair wonderfully with almost any Indian curry.

• Easy method to make restaurant-style tandoori roti at home without a tandoor.
• Perfect match for dals and curries.
• Uses simple pantry ingredients.

Variations

This is the base recipe for plain tandoori roti. Try these variations:

• Brush with ghee and sprinkle chopped garlic on one side, then flip and stick the wet side down on the hot tawa for garlic tandoori roti.
• Top with fresh cilantro, kalonji (nigella), mint, coriander seeds, or ajwain for extra aroma.
• Stuff the roti with mashed spiced potato, paneer, or onion for a stuffed version.

Tips for Success

• Rest the dough 30–60 minutes for better texture.
• Roll the rotis slightly thicker than regular rotis so they puff and stay soft inside.
• Use an iron wok or a concave iron tawa. Avoid non-stick pans — the roti needs to stick to the surface when inverted.
• Apply water liberally to the roti’s underside so it adheres to the wok.
• Brush off excess flour with a pastry brush before cooking.
• Ensure the tawa or wok is very hot before placing the roti on it.
• If the roti sticks, use a steel spatula or tongs to remove it and wipe away residue with a damp paper towel before continuing.

Notes

• To make this vegan, use a non-dairy yogurt and brush the cooked rotis with vegan butter or oil.
• For a softer, lighter roti you can substitute 1/4 to 1/2 cup of atta with all-purpose flour, or use a 50:50 ratio if preferred.
• If you don’t have an iron tawa or wok, the inside of an inverted pressure cooker can be used as an alternative surface for sticking and inverting rotis.
• Store leftover rotis in the fridge and reheat in the oven for 2–3 minutes. Note that refrigerated rotis lose some crispness at the edges and will be softer the next day.

5 from 10 votes

Tandoori Roti

By Manali Singh

Make restaurant-style Tandoori Roti at home without a tandoor with this easy step-by-step recipe. Enjoy with dal and creamy curries!

Prep Time: 15 mins

Cook Time: 30 mins

Resting Time: 45 mins

Total Time: 1 hr 30 mins

Servings: 8 rotis

Ingredients

• 2 cups atta (270 grams)
• 3/4 teaspoon salt (or to taste)
• 1/2 teaspoon sugar
• 3/4 teaspoon baking powder
• Generous pinch baking soda
• 3 tablespoons plain yogurt
• 2 tablespoons oil
• Water, to knead (about 1/2 cup + 1–2 tablespoons)
• Ghee, to brush the rotis

Instructions

1. In a large bowl, whisk together atta, salt, sugar, baking powder and baking soda.
2. Add yogurt and oil; rub the mixture with your fingers until evenly incorporated.
3. Gradually add water and knead into a smooth, slightly firm dough. Adjust water as needed.
4. Drizzle a bit of oil on top, knead once more, cover with a damp cloth and rest 30–45 minutes.
5. Divide dough into 8 equal portions and roll each into a 5–6 inch circle, slightly thicker than a regular roti.
6. Wet one side of the rolled roti generously with water and place the wet side down on a very hot iron tawa or mini wok.
7. Cook 20–30 seconds on high until bubbles form. Invert the wok over the flame and cook with medium heat until brown spots appear all over.
8. Remove the roti, brush with ghee, and repeat with remaining dough. Wipe away any residue between batches.
9. Serve hot with dal or your favorite curry.

Notes

• Use non-dairy yogurt and vegan butter to make this vegan.
• Optionally replace 1/4–1/2 cup atta with all-purpose flour for a lighter roti, up to a 50:50 ratio.
• If you don’t have an iron tawa or wok, an inverted pressure cooker base can work in a pinch.
• Store leftovers in the fridge and reheat in the oven for 2–3 minutes; edges will be less crisp.

Nutrition

Calories: 139 kcal, Carbohydrates: 22 g, Protein: 4 g, Fat: 4 g (approximate)

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Breads

Cuisine: Indian