Tandoor-Style Roti Recipe – Easy Wheat Flour Flatbread

Last Updated on 6 months ago by Neha Deshmukh

Tandoor-Style Roti Recipe – Easy Wheat Flour Flatbread

Hey everyone! If you’ve ever craved that slightly charred, wonderfully soft roti you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to make roti – it was a bit of a disaster! But trust me, with a few tips and tricks, you can absolutely nail this at home. This recipe brings the authentic tandoor flavor right to your kitchen, and it’s easier than you think.

Why You’ll Love This Recipe

This tandoor-style roti recipe is all about flavor and texture. We’re aiming for that perfect balance of soft, slightly chewy, and wonderfully charred. It’s a fantastic accompaniment to any Indian meal, and honestly, even just a dollop of butter is amazing with a warm roti. Plus, it’s a great way to get comfortable with basic Indian bread making!

Ingredients

Here’s what you’ll need to create these delicious rotis:

• 2 cups (approx. 240g) wheat flour
• 1 tsp (approx. 5ml) sugar
• 1 tsp (approx. 5ml) baking powder
• ½ tsp (approx. 2.5ml) baking soda
• ½ tsp (approx. 2.5ml) salt
• ¾ cup (approx. 180ml) curd (dahi)
• Water, as needed (approx. ¼ – ½ cup / 60-120ml)
• 2 tbsp (approx. 30ml) oil (vegetable, canola, or ghee)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Wheat Flour: Types and Nutritional Benefits

Whole wheat flour (atta) is the star here. It’s packed with fiber and nutrients. You can find different types of atta – some are finer than others. I prefer a medium-fine atta for roti.

Curd (Dahi): Regional Variations & Impact on Texture

Curd, or dahi, is key for that soft texture. You can use plain yogurt, but traditional Indian dahi has a slightly tangier flavor. Using room temperature curd helps the dough come together beautifully.

Oil: Choosing the Right Oil for Authentic Flavor

I usually use vegetable or canola oil, but a tablespoon of ghee (clarified butter) mixed in adds a lovely richness. Ghee really elevates the flavor, if you’re feeling fancy!

Baking Powder & Baking Soda: Understanding the Leavening Agents

Don’t skip these! They help create a slightly puffed-up roti. Baking powder and baking soda work together to give the roti a light and airy texture.

Salt: The Importance of Quality Salt in Indian Cooking

A good quality salt enhances all the other flavors. I prefer using fine sea salt.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the wheat flour, sugar, baking powder, baking soda, and salt. Give it a good mix.
2. Add the curd and start kneading. Gradually add water, a little at a time, and knead for about 5 minutes. You want a soft, pliable dough.
3. Now, drizzle in the oil and knead again until the dough is smooth and comes together. It should be soft, but not sticky.
4. Cover the dough and let it rest for at least an hour. This is important – it allows the gluten to relax, resulting in softer rotis.
5. After resting, knead the dough again briefly. Divide it into equal-sized portions (about golf ball size).
6. Dust a portion with flour and roll it out into a circle, about 6-7 inches in diameter. Don’t worry about making it perfect!
7. Sprinkle a little water on one side of the roti. This helps it stick to the tawa.
8. Heat a tawa (flat griddle) over medium-high heat. Place the roti, water-side down, on the hot tawa. Press gently with a clean cloth or spatula. Cook for about a minute, until it starts to bubble and partially puff up.
9. Here’s the magic part! Flip the tawa over an open flame (gas stove). This gives you those beautiful charred spots, just like a tandoor. Be careful! Cook for about 30-60 seconds, flipping once or twice.
10. Scrape the roti off the tawa, brush with butter (or ghee!), and serve immediately.

Expert Tips

A few things I’ve learned along the way…

Achieving the Perfect Tandoor-Like Char

The key is the direct flame. If you’re nervous about flipping the tawa, you can skip this step, but it really does add that authentic flavor.

Kneading the Dough: Tips for Softness

Don’t be afraid to knead! A well-kneaded dough is a soft dough. And remember, resting is crucial.

Troubleshooting: Common Roti Issues & Solutions

• Roti is too hard: You may have added too much flour or not enough water.
• Roti is sticking to the tawa: The tawa isn’t hot enough, or you didn’t sprinkle enough water on the roti.
• Roti isn’t puffing up: Your baking powder/soda might be old, or the dough wasn’t kneaded enough.

Variations

Let’s get creative!

Vegan Roti Adaptation

Simply substitute the curd with plant-based yogurt. Coconut yogurt or soy yogurt work well.

Gluten-Free Roti (Using Alternative Flours)

You can experiment with gluten-free flour blends, but the texture will be different. Jowar (sorghum) flour or bajra (pearl millet) flour are good options.

Spice Level: Adding Chili Flakes or Green Chilies

My friend loves adding a pinch of chili flakes to the dough for a little kick! You can also finely chop a green chili and knead it in.

Festival Adaptations: Serving Roti During Special Occasions

During festivals, we sometimes add a little bit of saffron to the dough for a beautiful color and subtle flavor.

Serving Suggestions

Roti is incredibly versatile!

• Serve with your favorite Indian curries (dal, chana masala, vegetable curry).
• Enjoy with a simple yogurt dip.
• Roll it up with some spiced potatoes for a quick snack.
• Honestly, even just butter and a sprinkle of salt is divine.

Storage Instructions

Roti is best enjoyed fresh, but you can store leftovers in an airtight container for a day or two. Reheat on a tawa or in a microwave.

FAQs

Let’s answer some common questions!

What type of wheat flour is best for making roti?

Whole wheat flour (atta) is the traditional choice. Look for a medium-fine grind.

Can I make the dough ahead of time? If so, how long can it be stored?

Yes! You can make the dough a few hours ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours.

How can I achieve a softer roti?

Kneading well, resting the dough, and using curd are all key to soft rotis.

What can I serve with tandoor-style roti besides curry?

So many things! Try it with dal, yogurt, or even just butter and salt.

Is it possible to cook roti on a regular skillet if I don’t have a tawa?

Yes, you can! A cast iron skillet works well. Just make sure it’s heated properly. You might not get the same char without the direct flame, but it will still be delicious.