Tandoori Roti Recipe

Make the dough

In a large mixing bowl add 2 cups whole wheat flour and 1 tsp salt. Mix briefly. Add 1 tsp oil or ghee. Gradually add warm water (start with 1/2 cup) and mix with your hand or spoon until flour begins to come together. Continue adding water as needed up to a total of about 3/4 cup so the dough forms a soft, pliable but not sticky ball. Knead for 6–8 minutes until smooth.

Rest the dough covered for 20–30 minutes at room temperature. This relaxes the gluten and makes rolling easier.

Divide and roll

After resting, divide dough into 8 equal portions (for 8 rotis). Roll each portion into a smooth ball, then flatten slightly and dust with a little flour. On a lightly floured board, roll each ball into a circle about 6–7 inches (15–18 cm) in diameter. Keep rolled rotis covered with a clean cloth while you roll the rest to prevent drying.

Heat a heavy skillet or cast-iron tawa over medium-high heat until hot. A drop of water should sizzle and evaporate quickly.

Place a rolled roti onto the hot pan. Cook for about 20–30 seconds until small bubbles form and the underside has pale brown spots. Flip with tongs or spatula.

Cook the second side for another 20–30 seconds. Flip again and press gently with a cloth or spatula; the roti should puff up. When both sides have golden-brown spots and slight charring, remove from the pan.

Brush warm roti lightly with ghee or butter if desired and keep wrapped in a towel to stay soft while you cook the rest.

Prepare garlic topping: mix 2 tbs finely minced garlic, 2 tbs chopped cilantro, 1 tsp lemon juice (optional) and 1 tsp salt. Melt or warm 2 tbs ghee or butter for brushing.

Cook rotis as in 'Cooking Plain Roti' but after the final flip (when the roti is nearly done and has brown spots), immediately remove it from the pan, place on a flat surface, and quickly brush the hot surface with the warm ghee. Sprinkle an even layer of the minced garlic-cilantro mixture on top and press gently so it adheres. Serve immediately, garlic will slightly cook from the heat and ghee.

Alternatively, for milder, cooked garlic flavor: lightly sauté the minced garlic in 1 tsp ghee for 30–45 seconds until fragrant (do not brown), mix with cilantro and brush onto rotis as above.

Prepare onion-garlic mix: combine 1 finely chopped small onion, 1 tbs minced garlic, 1 tbs chopped cilantro, 1/2 chopped green chili (optional) and 1/2 tsp salt. Toss together. Warm 2 tbs ghee or butter for brushing.

Cook roti as in 'Cooking Plain Roti'. After final flip and when the roti is hot, remove and immediately brush with warm ghee. Spoon a thin layer of the onion-garlic mixture onto the hot roti and press gently so it sticks. Serve immediately. Note: raw onion will remain crisp; if you prefer softened onion, sauté the onion and garlic for 1–2 minutes in 1 tsp ghee until slightly translucent before using.

Keep cooked rotis wrapped in a clean towel or in a covered container so they stay soft. Serve hot with curries, dals, or raita.

Store any cooled rotis in an airtight container in the refrigerator up to 2 days; reheat covered on a pan or wrapped in a damp towel in the microwave.