Tandoori Roti Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour (if using), salt, baking powder, dry milk powder (if using), and sugar until evenly combined.

Add yogurt and oil

Make a well in the center and add the yogurt and vegetable oil or ghee. Using your fingers, incorporate the liquids into the flour until the mixture starts to come together into coarse crumbs.

Knead the dough

Gradually add the warm water (start with 1/4 cup and add the additional 1/4 cup only if needed) and knead for 6–8 minutes until you get a soft, pliable, slightly tacky dough. The dough should be softer than regular chapati dough but not sticky. Adjust with small increments of water or flour as needed.

Rest the dough

Lightly oil the dough ball, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 45–60 minutes. Resting allows the gluten to relax and yields softer rotis.

Divide the dough

After resting, punch down the dough gently and divide it into 8 equal portions (for medium rotis). Roll each portion into a smooth ball and flatten slightly between your palms.

Preheat cooktop/oven/griddle

If using a heavy cast-iron skillet or tava, place it over medium-high heat and allow it to get very hot (about 5–7 minutes). If using a tandoor or oven, preheat to the highest setting or the broiler with an inverted baking sheet or pizza stone inside until screaming hot.

Roll the rotis

Lightly dust a work surface or board with semolina or flour. Using a rolling pin, roll each dough ball into a 6–8 inch (15–20 cm) round about 1.5–2 mm thick. Keep edges slightly thicker than the center. If dough resists, let it rest 5 minutes and continue.

Cook on skillet (stovetop method)

Place the rolled roti on the hot skillet. Cook until small bubbles form (about 30–40 seconds), then flip. Cook the second side until pale spots form (another 30–40 seconds). Press gently with a cloth or spatula to encourage puffing and char spots. Flip again and press any raw spots until you see brown/black blisters and the roti has cooked through (total cook time ~1.5–2 minutes per roti).

Tandoor/broiler method (if available)

If using a tandoor or broiler, use a peel to slap the rolled roti onto the hot surface or place on the inverted baking sheet under the broiler. Watch closely — rotis will blister and char within 30–60 seconds. Turn once or twice with tongs for even charring.

Finish with ghee

As each roti comes off the heat, brush generously with warm ghee or butter to keep it soft and flavorful. Stack cooked rotis in a towel-lined container to retain steam and softness.

Serve

Serve hot, brushed with ghee alongside curries, dals, or chutneys. Tandoori roti is best eaten fresh within 20–30 minutes but can be stored wrapped for short periods.