Recipe: Tandoori Roti

tandoori roti recipe

Making good bread has long been something that has completely eluded me. It’s an art form that is difficult to master for the less skilled of us (translation: me) and I might just have to accept defeat on that front.

However I think I may have stumbled upon an Indian form of bread that even I seem to be able to make with little fuss.




Behold: Tandoori Roti.

Roti makes for a great alternative to naan bread. It has a more chewy taste, and is a bit flatter and lighter. And, for the more health-conscious of you, it’s made from whole wheat flour instead of naan bread’s white flour yeast.

They go brilliantly with very rich curry dishes, like rajma (recipe here) or bhindi masala (recipe here).

It’s also fantastically simple to make. Traditionally, it’s made in a tandoor – a traditional type of oven – but we’re going to do away with all of that and make it in a deep pan over the stove. Easy!

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ruchi profile

“Tandoori roti or Indian wheat flour flatbread is traditionally cooked in a clay oven and served hot topped with ghee or butter.

Many consideri making tandoori roti to be a tedious thing but in reality it’s a simple recipe!”

Ruchi, Ruchi’s Kitchen

tandoori roti recipe

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aarthi profile

“Tandoori roti makes a great Indian bread to scoop up any curries.

Normally it is made in a tandoor, which is a clay pot filled with burning coal in the bottom. The rotis are grilled by placing on the sides of the pot. But you can easily make it directly on a stove top using just a pan.

Aarthi, Yummy Tummy Aarthi


Image courtesy of SecondStove.com

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You Will Need

2.5 cups whole wheat flour
½ tbsp oil
1 tsp salt
1 cup water
Ghee butter

Let’s Make This Thing!

– Sieve the flour along with the salt into a bowl

– Add the oil and water and mix everything to begin kneading

– Knead to a smooth, soft and supple dough.

– Make small to medium sized balls from the dough, sprinkling small amounts of flour on each one

– Preheat the tandoor or oven for 2 mins

– Take a roti ball and roll it into a round flat bread, and dust some flour to help it thicken – repeat this with the rest of the roti

– Bake the roti for 4 – 5 minutes in the clay tandoor, or in an oven at 200 degree celsius

– Once black spots appear to form on top of the roti, remove from the tandoor or oven

– Smear some ghee or butter on the cooked roti and serve hot

What Indian meal are you going to try this with? Let us know in the comments below!

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