Tandoori Roti without Tandoor Recipe (with Step by Step Photos)
Tandoori roti is a popular restaurant style Indian flat bread made from whole wheat flour and traditionally cooked in tandoor. It has similar ingredients as the roti (chapati) but is quite different in taste due to the cooking process in a tandoor (a clay oven). This basic recipe of soft tandoori butter roti has only 4 main ingredients, whole wheat flour, salt, oil, and warm water, and doesn’t use any baking soda or yeast. Learn how to make tandoori roti without tandoor at home using a simple roti tawa or a pan or a kadai and get the same tandoori taste like dhabas and restaurants with this step by step recipe.
More Roti Paratha Recipes
Preparation Time:10 minutes + 20 minutes resting time
Cooking Time:10 minutes
Serves:2 (4 roti)
| Ingredients: |
| 1¼ cups Whole Wheat Flour |
| 1/3 teaspoon Salt (to taste) |
| 2 teaspoons + 1 teaspoon Oil |
| Warm Water, as needed |
| 2 tablespoons Butter or Ghee (or as needed) |
Directions:
Take 1¼ cups whole wheat flour, 1/3 teaspoon salt and 2 teaspoons oil in a large bowl.- Mix well.
- Add warm water as needed and knead a soft dough like paratha (a little bit stiffer than roti dough, not super soft dough). Drizzle 1 teaspoon oil over the dough and knead it again for a few seconds.
- Cover the dough with a clean kitchen towel or a plate and rest it for 20 minutes. Again, knead the dough for a few seconds.
- Divide it into 4 equal parts and give it a round shape like a ball. Take each ball and press it gently between your palms to give a shape like a pattie.
- Heat an iron tawa or a kadai or a pan (don’t use non-stick tawa) over medium flame. Take one dough pattie, cover it with dry flour and put it on a rolling board.
- Roll it into a 5-6 inch diameter circle using a rolling pin, and keep it a little thick like paratha (not as thin as phulka roti). Dust the roti with dry flour as needed to prevent it from sticking. Use your hand or a brush and wet one side of the roti with water.
- Take the roti in your hand, and keep the water side up.
- Place rolled roti on a heated tawa, keeping the water side down. The roti will stick to the tawa because of the water. Let it cook until bubbles appear on the surface, for approx. 20-30 seconds.
- Remove the tawa from the flame. Turn it upside down and keep it on the flame as shown in the picture. Keep it a little bit up from the flame and cook until the roti has a few light brown spots, move the tawa a little bit as needed to cook the roti evenly.
- Flip the tawa and remove the roti using a spatula (flat spoon).
- As you can see, it is cooked from the bottom side as well.
- Spread some butter or ghee on the hot roti. Serve tandoori butter roti with paneer kofta or paneer do pyaza and lasooni dal tadka.
Tips and Variations:
- For variation, use half all purpose flour(maida) and half whole wheat flour.
- For soft rotis, make sure to use warm water and make soft dough like paratha.
- Don’t use nonstick tawa because it will prevent the roti from sticking to the tawa.
- Roll the rotis a little bit thick like paratha.
Taste: Salty
Serving Ideas:Serve tandoori roti with paneer tikka masala or methi paneer and masoor dal tadka for lunch or dinner.