Tandoori Roti Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive; start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, and salt until evenly combined.

Combine wet and dry

Make a well in the center of the flour mixture. Add the foamy yeast mixture, yogurt, vegetable oil (or melted ghee), and warm milk (if using). Mix with a spoon or your hand until a shaggy dough forms.

Knead the dough

Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until the dough is smooth, soft, slightly tacky, and elastic. If the dough is too tight, add a teaspoon of warm water at a time; if too sticky, dust with a little flour or semolina.

First rise

Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Deflate and rest

Punch down the risen dough to release air. Divide the dough into 8 equal portions (about 70–80 g each). Shape each portion into a smooth ball, place on a tray, cover, and let rest 15–20 minutes to relax the gluten for easier rolling.

Preheat cooking surface

If using a tawa (cast-iron griddle) or heavy skillet, preheat it over medium-high heat until very hot. If using a home oven to mimic a tandoor, preheat oven to 500°F (260°C) with a pizza stone or inverted heavy baking sheet inside.

Roll the rotis

Lightly dust a work surface with whole wheat flour or semolina. Take one dough ball and flatten it slightly. Using a rolling pin, roll into a circle or tear-drop shape about 6–8 inches (15–20 cm) across and approximately 2–3 mm thick. Dust off excess flour. For classic tandoori char, leave the roti slightly thicker in the center and thinner toward the edges.

Seal option for puffing

Brush a little water along one edge of the rolled roti and fold or press to create a slightly sealed edge—this can help the roti puff and hold shape when cooking. This step is optional.

Cook on tawa/skillet

Place the rolled roti on the hot tawa. Cook 30–45 seconds until small bubbles form on the surface and the underside has brown spots. Flip and cook the other side 30–45 seconds. Press gently with a cloth or spatula; the roti may puff. Brush cooked roti with melted ghee or butter and keep warm in a covered container. Repeat with remaining dough balls.

Oven (tandoor-style) method

If using the oven/pizza stone, transfer the rolled roti onto a peel dusted with semolina. Slide it onto the hot stone. Within 30–60 seconds the roti should blister and puff; flip once with tongs and cook another 15–30 seconds until charred spots appear. Remove and brush with ghee.

Direct flame (optional for char)

For authentic charred spots, after initial cook on tawa, use tongs to hold the roti directly over a gas flame for a few seconds, rotating until small blackened blisters form. Be careful to avoid burning and keep hands safe. Brush with ghee when done.

Keep warm

Stack cooked rotis and wrap in a clean kitchen towel or place in an insulated container to keep them soft until serving.

Serve tandoori rotis hot, brushed with additional ghee if desired. They pair well with dals, curries, kebabs, and chutneys. Leftover rotis can be reheated on a hot skillet or wrapped in foil and warmed in a hot oven for a few minutes.