Tandoori Roti
Elevate your dining experience with the authentic flavor of homemade Tandoori Roti, a soft and flavorful Indian flatbread traditionally cooked in a tandoor but easily adapted for stovetop or grill preparation. Made with a blend of whole wheat and all-purpose flour, enriched by creamy yogurt and a touch of baking soda for a tender, airy texture, this recipe achieves restaurant-quality results in your own kitchen. Each roti is brushed with oil or butter before cooking to enhance its golden, crispy exterior, and can be finished with a buttery glaze for a rich finishing touch. Perfectly paired with hearty Indian curries or savory side dishes, Tandoori Roti makes every meal feel like a feast. Ready in under an hour, this simple yet satisfying recipe is your gateway to mastering classic Indian cuisine at home.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 teaspoon Sugar
- 0.5 cup Yogurt
- 0.5 cup Warm water
- 2 tablespoons Oil or melted butter
- 2 tablespoons Butter (optional, for brushing)
Instructions
In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, baking soda, and sugar.
Add the yogurt and mix it into the flour mixture until you get a crumbly texture.
Slowly add warm water a little at a time while kneading until the dough comes together. You may not need the full 0.5 cup.
Continue to knead the dough for about 10 minutes until it's smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Preheat a tandoor, grill, or a heavy cast-iron skillet on medium-high heat.
Divide the dough into 8 equal portions and roll each portion into a ball.
Flatten one ball at a time and roll it out into a circle of about 5-6 inches in diameter.
Brush one side of the roti with oil or melted butter.
If using a tandoor, slap the roti onto the inside wall of the hot tandoor with the brushed side facing outwards. If using a skillet or grill, place the roti on it with the brushed side down.
Cook until small bubbles appear on the surface and the bottom is nicely browned, about 1-2 minutes.
Flip the roti and cook the other side until it's browned and cooked through, another 1-2 minutes.
Optionally, brush hot rotis with some additional butter for extra flavor.
Serve hot, and enjoy your tandoori roti with curries or your favorite Indian dishes.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 14.2 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 320 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1329 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
