Jun 09 2026
Restaurants›Prince of India Restaurant›Tandoori Bread Basket Recipe

Tandoori Bread Basket Recipe

Inspired by Prince of India Restaurant
Time2h
Serves6

Roti, garlic naan and onion naan.

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Ingredients

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Roti (makes ~6 rotis)

Naan dough (makes 6 naans total; split into 3 garlic + 3 onion)

Garlic naan finishing (for 3 naans)

Onion naan finishing (for 3 naans)

Method

Roti (makes ~6 rotis)

  1. 1

    Make the roti dough

    In a large bowl combine 2 cups whole wheat flour and 1 tsp salt. Add 3/4 cups warm water a little at a time and mix with your hand or a spatula until a shaggy dough forms. Add 1 tbs ghee or oil and knead 6–8 minutes into a smooth, pliable dough. The dough should be soft but not sticky; add a few teaspoons of flour or a splash of water as needed.

  2. 2

    Rest the dough

    Cover the dough with a damp towel or plastic wrap and let it rest for 15 minutes. Resting relaxes the gluten and makes rolling easier.

  3. 3

    Divide and roll

    Divide the dough into 6 equal portions and roll each into a smooth ball. On a lightly floured surface (use the 1/4 cup extra flour as needed), flatten a ball and roll into a thin circle about 6–7 inches (15–18 cm) across.

  4. 4

    Cook on a hot skillet (tawa)

    Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Place the rolled roti on the skillet. Cook 20–30 seconds until bubbles form and the underside has brown spots, flip and cook the other side 20–30 seconds. Press gently with a cloth or spatula to encourage puffing; if desired, finish directly over a gas flame to puff fully. Brush lightly with ghee or oil and keep warm wrapped in a towel.

Naan dough (makes 6 naans)

  1. 5

    Proof the yeast

    In a small bowl combine 1 tsp active dry yeast, 1 tsp sugar and 1/4 cup warm water (about 100–110°F / slightly warm). Stir and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

  2. 6

    Mix dough

    In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt, 1 tsp baking powder and 1/4 tsp baking soda. Make a well in the center and add the proofed yeast, 1/2 cup plain yogurt, 1/4 cup warm milk and 2 tbs oil or melted ghee. Mix to form a soft dough.

  3. 7

    Knead

    Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth, elastic and slightly tacky. Alternatively, use a stand mixer with the dough hook for 4–5 minutes.

  4. 8

    First rise

    Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–90 minutes depending on room temperature.

  5. 9

    Divide and rest

    Punch down the risen dough, divide into 6 equal pieces, and roll into balls. Cover and rest 15 minutes so gluten relaxes and rolling is easier.

  6. 10

    Roll the naans

    On a lightly floured surface, roll each ball into a teardrop or round shape roughly 1/4 inch thick and about 7–8 inches across. Work with one at a time, keeping the remaining balls covered so they don't dry out.

  7. 11

    Cooking options (stovetop/oven)

    Stovetop method: Heat a heavy cast-iron skillet or nonstick pan over high heat until smoking hot. Place the rolled naan, cook 1–2 minutes until bubbles form and browning appears, flip and press gently; cook another 1–2 minutes. Optionally finish directly over a gas flame with tongs for 10–20 seconds to char and puff. Oven method: Preheat oven to highest setting with an inverted baking sheet or pizza stone inside. Slide naan onto the hot surface and bake 4–6 minutes under high heat or broil 2–4 minutes until charred spots appear. Adjust times to your oven and thickness.

  8. 12

    Brush with butter

    After cooking each naan, brush generously with the reserved 3 tbs butter or ghee so the bread stays soft and glossy. Keep cooked naans wrapped in a towel to stay warm while finishing the rest.

Garlic naan finishing (for 3 naans)

  1. 13

    Prepare garlic-cilantro topping

    Combine 2 tsp minced garlic with 2 tbs chopped cilantro and 0.25 tsp salt. Mix with 1 tbs melted butter/ghee so the garlic distributes easily.

  2. 14

    Assemble

    After rolling a naan, brush a thin layer of melted butter on the surface and sprinkle a portion of the garlic-cilantro mix evenly over the top. Gently press the topping into the dough with your fingers or the rolling pin so it adheres (do not overwork the dough).

  3. 15

    Cook and finish

    Cook the garlic naan using the chosen cooking method (skillet or oven) described in the naan dough section. Immediately after cooking, brush again with melted butter/ghee and sprinkle a little extra cilantro if desired. Keep warm wrapped in a towel.

Onion naan finishing (for 3 naans)

  1. 16

    Prepare the onion topping

    Heat 1 tbs oil in a small skillet over medium heat. Add 1 cup finely sliced or chopped onion, 0.5 tsp salt and 0.25 tsp black pepper. Sauté 4–6 minutes until the onion softens and just begins to color. Remove from heat and cool slightly; stir in 1 tbs chopped cilantro.

  2. 17

    Assemble

    Roll a portion of naan dough into shape. Spoon a thin, even layer of the sautéed onion mixture across the top, pressing gently so the onion sticks to the surface.

  3. 18

    Cook and finish

    Cook the onion-topped naan using the skillet or oven method (see naan dough section). After cooking, brush with melted butter/ghee (use the reserved butter) and garnish with additional cilantro. Keep wrapped in a towel to remain warm.

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