📝 About This Recipe
A staple of North Indian cuisine, Tandoori Roti is a rustic whole wheat flatbread traditionally slapped against the scorching inner walls of a clay oven. Its signature charred spots and smoky aroma provide a perfect contrast to its soft, chewy interior, making it the ultimate vessel for scooping up rich curries. This recipe masterfully replicates the intense heat of a tandoor using a domestic cast-iron technique that brings restaurant-quality results to your home kitchen.
🥗 Ingredients
The Dough Base
- 2 cups Whole Wheat Flour (Atta) (finely ground Indian-style atta preferred)
- 1/2 cup All-Purpose Flour (Maida) (adds necessary elasticity to the dough)
- 1 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Granulated Sugar (assists in the Maillard reaction for better browning)
- 1/2 teaspoon Baking Powder (provides a subtle lift)
- 1/4 teaspoon Baking Soda (reacts with yogurt for softness)
Wet Ingredients & Bindings
- 1/4 cup Plain Greek Yogurt (at room temperature)
- 2 tablespoons Vegetable Oil (plus extra for greasing the bowl)
- 3/4 cup Warm Water (approximately 105°F to 110°F)
- 2 tablespoons Whole Milk (optional for added richness)
Finishing Touches
- 3 tablespoons Ghee or Salted Butter (melted for brushing)
- 1 teaspoon Nigella Seeds (Kalonji) (for topping)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1/4 cup Extra Flour (for dusting the work surface)
👨🍳 Instructions
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1
In a large mixing bowl, sieve together the whole wheat flour, all-purpose flour, salt, sugar, baking powder, and baking soda to ensure even distribution of the leavening agents.
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2
Create a well in the center of the dry ingredients and add the yogurt and vegetable oil. Use your fingertips to rub the oil and yogurt into the flour until it resembles coarse crumbs.
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3
Gradually add the warm water and milk mixture. Begin mixing from the center outward until a shaggy dough begins to form.
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4
Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should transition from sticky to smooth, supple, and slightly tacky to the touch.
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5
Lightly grease a clean bowl with oil, place the dough inside, and cover with a damp kitchen towel. Allow it to rest in a warm, draft-free spot for at least 30-45 minutes; this relaxes the gluten for easier rolling.
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6
After resting, gently punch down the dough and divide it into 8 to 10 equal-sized balls (roughly the size of a medium lemon). Roll them smoothly between your palms.
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7
Preheat a heavy cast-iron skillet or a concave tawa over medium-high heat. Do not use a non-stick pan, as the roti needs to stick to the surface for the inverted cooking phase.
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8
Take one dough ball and flatten it. Dust with flour and roll into an oval or circle about 6-7 inches in diameter and 1/8 inch thick.
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9
Sprinkle a few nigella seeds and a pinch of cilantro onto the top surface and gently roll over them once more with the rolling pin to embed them into the dough.
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10
Flip the roti over onto your palm. Apply a thin, even layer of water to the entire back surface using your fingers or a pastry brush. This water acts as the 'glue' to hold it to the pan.
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11
Carefully place the roti, water-side down, onto the hot skillet. Press gently. Within 30-60 seconds, you will see large bubbles forming on the top surface.
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12
Grip the handle of the skillet (use an oven mitt!) and invert the pan directly over the open gas flame. Move the pan in a circular motion 2-3 inches above the flame for 1 minute until the top of the roti develops charred brown and black spots.
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13
Turn the pan back over and use a metal spatula to scrape the roti off the skillet. The bottom should be crisp and golden brown. Brush immediately with melted ghee and keep warm in a cloth-lined basket.
💡 Chef's Tips
Never use a non-stick skillet for this method; the dough must adhere to the pan so it doesn't fall off when you invert it over the flame. Ensure your water is warm but not hot; water that is too hot will kill the effectiveness of the leavening agents and toughen the dough. If you don't have a gas stove, you can achieve a similar char by using a wire cooling rack placed directly over an electric coil or by using the oven broiler on high. Resting the dough is the most critical step—if the dough keeps shrinking back when you roll it, let it rest for another 15 minutes. Don't roll the roti too thin; tandoori roti is meant to have a bit of 'meat' to it compared to a thin phulka or chapati.
🍽️ Serving Suggestions
Serve piping hot alongside a creamy Dal Makhani or Paneer Butter Masala. Pair with succulent Tandoori Chicken and a side of thinly sliced red onions soaked in lemon juice. Accompany with a bowl of cooling Cucumber Raita to balance the smoky, charred flavors of the bread. Use it as a wrap for seekh kebabs with a generous drizzle of mint-coriander chutney. Best enjoyed immediately, though they can be stacked in foil to stay soft for about 20 minutes.