The Tandoori Roti Recipe is a soft and crispy Indian flatbread traditionally made in a tandoor (clay oven). This delicious bread is served with a variety of curries, from rich butter chicken to spicy dal makhani. Tandoori roti has a slightly charred and crispy exterior, with a soft and chewy inside. It’s a staple in Indian restaurants and is now easy to make at home using a stovetop or oven. Serve it with butter, chutneys, or any curry for an authentic Indian dining experience.

Why is it Called “Tandoori Roti”?
Tandoori Roti gets its name from the tandoor, a cylindrical clay oven in which the bread is traditionally cooked. The dough is slapped against the hot walls of the tandoor, creating a unique charred flavor and crispy texture. Roti, a general term for flatbread, is a popular accompaniment to many Indian dishes, and the tandoori method elevates it to a restaurant-style level. While traditionally cooked in a tandoor, you can easily replicate the taste at home using your oven or stovetop, making this classic Indian bread accessible to all.
How Should Tandoori Roti Taste?
A perfectly cooked Tandoori Roti should be slightly charred and crispy on the outside, while soft and fluffy inside. The smokiness from the tandoor (or stovetop) gives it a distinctive flavor, making it stand out from regular roti. The texture is chewy but light, with a slight crunch on the edges. It absorbs gravies and curries beautifully, making it the perfect vessel for scooping up flavorful sauces. With a slight hint of salt and a brush of butter, tandoori roti tastes like a warm, comforting slice of Indian cuisine.

How to Make it Super Yummy or Perfect?
To make the best Tandoori Roti, follow these tips:
- Use Whole Wheat Flour: It adds a chewy texture and enhances the flavor.
- Rest the Dough: Resting the dough for at least 30 minutes makes it softer.
- Use a Cast Iron Pan or Tawa: This helps replicate the tandoor’s high heat for the perfect char.
- Cook on High Heat: High heat ensures the roti gets crispy outside but stays soft inside.
- Brush with Ghee or Butter: A finishing touch of ghee or butter enhances the flavor and gives it a restaurant-style look.
Read More: Juicy Chicken Kebabs Recipe: A Perfect Grilled Delight in 30 Minutes

Tandoori Roti Recipe
Equipment
- Cast iron pan or tawa
- Rolling Pin
- Spatula
Ingredients
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp yogurt
- 1 tbsp oil or ghee
- Water (as needed to knead the dough)
- Ghee or butter (for brushing)
Instructions
Prepare the Dough:
- In a large bowl, mix whole wheat flour, salt, yogurt, and oil.
- Gradually add water and knead the dough until it becomes smooth and elastic.
- Cover and let the dough rest for 30 minutes.
Roll the Roti:
- Divide the dough into equal-sized balls.
- Roll each ball into a thin round using a rolling pin.
Cook the Roti:
- Heat a cast iron pan or tawa on high heat.
- Place the rolled roti on the pan and cook for 1-2 minutes until bubbles form.
- Flip the roti and cook for another 1-2 minutes, pressing lightly with a spatula to ensure even cooking.
- For a smoky flavor, you can use tongs to hold the roti directly over the flame for a few seconds to char it slightly.
Serve:
- Brush the cooked roti with ghee or butter and serve hot with your favorite curry or dal.
Notes
- Variation: You can add crushed garlic or herbs to the dough for flavored tandoori roti.
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat on a tawa before serving.
- Serving Tip: Serve with butter chicken, paneer tikka, or dal makhani for an authentic Indian meal.
Conclusion
This Tandoori Roti Recipe brings the authentic taste of Indian flatbread right into your kitchen. Perfect for pairing with rich curries or enjoying with a dollop of butter, tandoori roti is an essential part of any Indian meal. Easy to make on a stovetop or in the oven, this recipe is quick, flavorful, and a crowd-pleaser. Try this recipe today and enjoy the delicious, smoky flavor of homemade tandoori roti!