Tandoori Roti Recipe

Activate yeast

Warm about 1/4 cup of the warm water to about 100–110°F (just warm to the touch). Stir in the sugar and yeast. Let sit 5–8 minutes until foamy.

Combine dry ingredients

In a large mixing bowl, whisk together whole wheat flour, all-purpose flour (if using), and salt so they are evenly distributed.

Mix dough

Make a well in the center of the dry ingredients. Add the yogurt, oil/ghee, foamy yeast mixture, and the remaining warm water gradually. Use a spoon or your hand to bring the dough together until a shaggy mass forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly tacky. If the dough is too sticky, add small pinches of flour; if too dry, add teaspoons of warm water.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, and cover with a damp cloth or plastic wrap. Let rise in a warm place for 1–1.5 hours, until doubled in size.

Divide and rest

Punch down the risen dough and transfer to a lightly floured surface. Divide into 8 equal portions (makes 8 rotis). Roll each portion into a smooth ball and cover with a damp towel. Let rest 15 minutes to relax the gluten.

Preheat cooking surface

If using a tandoor or charcoal oven, preheat according to equipment instructions. For home method: preheat a heavy cast-iron skillet or tawa over medium-high heat until very hot. If you plan to finish over direct flame, have a gas burner ready.

Roll out rotis

Lightly dust a ball with flour or semolina and flatten with your fingers. Using a rolling pin, roll each ball into a 7–8 inch round, about 2–3 mm thick. Avoid too much dusting so the roti sticks slightly to the surface (this helps with blistering). Optionally sprinkle nigella or sesame seeds on one side and press gently to adhere.

Cook on skillet

Place the rolled roti on the hot skillet. Cook for 30–40 seconds until small bubbles appear and the underside shows pale brown spots. Flip and cook the other side 20–30 seconds. The roti should puff slightly and show charred spots.

Finish over flame (optional for tandoori char)

Using tongs, transfer the semi-cooked roti directly over a gas flame or charcoal heat for a few seconds to get characteristic charred blisters and slight smoky flavor. Rotate quickly to avoid burning. If you don't have direct flame, press gently with a spatula on the hot skillet to encourage puffing and additional charring.

Brush and keep warm

Brush each cooked roti with melted butter or ghee. Sprinkle a tiny pinch of salt if desired. Stack cooked rotis in a clean kitchen towel or insulated container to keep warm and soft while you cook the rest.

Serve the tandoori rotis hot alongside curries, dals, or smoky 'smoke plates' mains. They are best consumed within an hour for optimal texture.