📝 About This Recipe
Transport your kitchen to the bustling streets of Old Delhi with this authentic Tandoori Roti, a staple flatbread celebrated for its smoky aroma and crisp-yet-chewy texture. Traditionally slapped against the blistering clay walls of a tandoor oven, this version is perfected for the home cook using a clever cast-iron skillet technique. It is the ultimate vessel for scooping up rich gravies, offering a wholesome, nutty flavor from premium whole wheat that defines the heart of Indian hospitality.
🥗 Ingredients
The Dough Base
- 2 cups Atta (Durum Whole Wheat Flour) (finely milled, preferably high-quality Indian brand)
- 1/2 cup All-Purpose Flour (Maida) (adds a slight softness and elasticity)
- 1 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Sugar (helps with the browning and caramelization)
The Leavening & Moisture
- 1/4 teaspoon Baking Powder (provides a subtle lift)
- 1/8 teaspoon Baking Soda (reacts with yogurt for air pockets)
- 1/4 cup Plain Yogurt (whisked, at room temperature)
- 2 teaspoons Cooking Oil or Ghee (plus extra for greasing the bowl)
- 3/4 cup Warm Water (approximate, use as needed for a soft dough)
Finishing Touches
- 3 tablespoons Ghee or Salted Butter (melted, for brushing)
- 1 teaspoon Nigella Seeds (Kalonji) (optional, for topping)
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl or 'parat', sift together the atta, 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 room-temperature yogurt and 2 teaspoons of oil. Mix gently with your fingertips until the mixture resembles coarse crumbs.
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3
Gradually add warm water, a little at a time, kneading continuously. You are looking for a dough that is soft, smooth, and slightly tacky, but not sticking to your hands.
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4
Knead the dough vigorously for 5-7 minutes. This develops the gluten, which is essential for that signature chewy tandoori texture. The dough should bounce back slowly when poked.
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5
Lightly coat the dough ball with a thin layer of oil, place it in a clean bowl, and cover with a damp kitchen towel. Let it rest in a warm, draft-free spot for at least 1 hour.
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6
After resting, give the dough a quick 1-minute knead. Divide it into 8-10 equal-sized portions and roll them into smooth, crack-free balls between your palms.
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7
Preheat a heavy-duty cast-iron skillet (tawa) over medium-high heat. Note: Do not use a non-stick pan, as the roti needs to stick to the surface to be flipped over the flame.
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8
Lightly dust a rolling surface with flour. Take one dough ball and roll it into a circle or oval about 6-7 inches in diameter and 1/8 inch thick. Do not roll it too thin, or it will become crunchy like a cracker.
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9
If using, sprinkle a few nigella seeds and chopped cilantro over the top and give it one light roll with the pin to press them into the dough.
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10
Flip the rolled roti over on your palm. Generously brush the back side (the side without seeds) with plain water. This is crucial for making the roti stick to the pan.
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11
Carefully place the roti, water-side down, onto the hot skillet. You should hear a sizzle. Press gently with your fingers to ensure it adheres. Within 30-45 seconds, you will see bubbles forming on the surface.
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12
Now, pick up the skillet by the handle, flip it upside down, and hold it about 2 inches above the direct gas flame. Move the skillet in a circular motion so the top of the roti gets evenly charred and cooked by the direct heat.
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13
Once the roti has beautiful dark brown charred spots and looks cooked through (usually 1 minute of flipping), turn the skillet back over. Use a metal spatula to gently scrape the roti off the pan.
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14
Immediately brush the hot roti with melted ghee or butter. This softens the crust and adds that irresistible richness.
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15
Repeat with the remaining dough balls. Keep the finished rotis stacked in a basket lined with a cloth to keep them warm and soft until serving.
💡 Chef's Tips
Always use a cast-iron or steel tawa; non-stick coatings will prevent the roti from sticking, making the 'upside-down' flame technique impossible. If you don't have a gas stove, use an oven broiler set to high; place the skillet with the roti on the top rack for 1-2 minutes until charred. Don't skip the resting period; it relaxes the gluten and makes the dough much easier to roll without it snapping back. Ensure the water used for brushing is plain water; if there is oil on the surface of the pan or the back of the roti, it will fall off when you flip the pan. For a vegan version, substitute the yogurt with vegan cashew yogurt and use oil instead of ghee for brushing.
🍽️ Serving Suggestions
Pair with a rich, creamy Paneer Butter Masala or Dal Makhani for a classic vegetarian feast. Serve alongside succulent Tandoori Chicken or Mutton Rogan Josh to soak up the spicy juices. Accompany with a side of thinly sliced red onions soaked in lemon juice and a pinch of chaat masala. Enjoy with a cooling Mint-Coriander Chutney and a tall glass of salty Lassi. Use as a wrap for leftover dry sabzi (vegetable stir-fry) for a quick, delicious lunch.