Tandoori Roti
An authentic vegetarian recipe from Delhi, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Whole wheat flour
220ml Water, warm
40g Butter or ghee
5g Salt
10ml Oil
5 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Combine whole wheat flour and salt. Gradually add warm water, kneading until a smooth, elastic dough forms, about 8 minutes.
Click to mark as complete
Add oil and knead for another 2 minutes. Cover with damp cloth and rest 20 minutes.
Click to mark as complete
Divide dough into 8 balls. Roll each into a thick disc, about 15 cm in diameter.
Click to mark as complete
If using a tandoor: stick the roti onto the inside wall of a preheated tandoor. Cook for 2–3 minutes until brown spots appear and the roti puffs slightly.
Click to mark as complete
If using a stovetop: heat a cast-iron tawa until very hot. Place roti on it. When bubbles form, flip and cook. Then place the tawa-cooked roti directly over the gas flame using tongs and cook until dark spots appear.
Click to mark as complete
Apply butter or ghee generously while hot.
Click to mark as complete
Serve immediately.
Click to mark as complete
Chef's Tips
The characteristic charred spots are a sign of a well-made tandoori roti — don't be afraid of them.
A very hot cooking surface is essential for the authentic puffed, slightly blistered texture.
Tandoori roti is thicker than chapati and chewier — roll it to at least 4–5 mm thickness.
Apply ghee immediately while hot so it melts into the roti.
About This Dish
Tandoori Roti is a traditional vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The characteristic charred spots are a sign of a well-made tandoori roti — don't be afraid of them. - A very hot cooking surface is essential for the authentic puffed, slightly blistered texture. - Tandoori roti is thicker than chapati and chewier — roll it to at least 4–5 mm thickness. - Apply ghee immediately while hot so it melts into the roti.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy