Tandoori Roti Recipe

Activate yeast

Put the warm water (about 100–110°F / 38–43°C) in a small bowl, stir in the sugar, then sprinkle the instant yeast on top. Let sit undisturbed for 5–7 minutes until foamy. (If the yeast does not foam, discard and use fresh yeast.)

Mix dry ingredients

In a large mixing bowl combine the whole wheat flour and salt; whisk briefly to distribute the salt evenly.

Combine wet and dry

Make a well in the center of the flour. Add the yogurt and vegetable oil, then pour in the foamy yeast-water. Using a spoon or your hand, bring the mixture together until a shaggy dough forms.

Knead the dough

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly tacky. Add small dustings of flour only as needed to prevent sticking; avoid making the dough dry.

First rise (proof)

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rest in a warm place for 45–60 minutes, or until roughly doubled in size.

Divide and rest

Punch down the dough gently and turn it onto a lightly floured surface. Divide into 6 equal pieces (about 70–80 g each for 3 cups flour). Roll each piece into a smooth ball, cover with a damp towel and let rest 10 minutes (this relaxes the gluten and makes rolling easier).

Preheat cooking surface

If using a clay tandoor: ensure it is fully heated to high temperature (tandoor should be very hot). If using home methods: preheat a heavy-duty cast-iron skillet or tawa over medium-high heat, or preheat your oven broiler and place a pizza stone or inverted baking sheet on the top rack to heat.

Shape the rotis

Lightly dust a work surface and rolling pin with the reserved flour. Take one dough ball and press to flatten with your fingertips into a small disc. Roll gently from the center outward into a 6–7 inch (15–18 cm) round, keeping the thickness even (slightly thicker than a typical naan). Lift and dust off excess flour as needed.

Tandoor method (preferred)

Wet the back of the rolled roti with a little water (use thumb dipped in water) to help it stick. Wearing a heat-resistant glove, slap the roti onto the inner wall of the hot tandoor. It should cling and begin to cook immediately. After ~20–45 seconds the roti will puff and develop light charred spots; remove with a metal hook or long tongs, brush immediately with ghee, and keep warm in a covered container. Repeat with remaining balls.

Stovetop + open-flame finish (home alternative)

Place the rolled roti on the hot cast-iron skillet. Cook for 30–45 seconds until bubbles appear and the underside has brown spots. Flip and cook the other side 20–30 seconds. Using tongs, hold the roti directly over an open gas flame for a few seconds so it puffs and gets light char marks; alternatively, place the partially cooked roti under a very hot broiler for 20–40 seconds to puff. Remove and brush with ghee.

Skillet-only alternative

If no open flame, cook a little longer on the skillet: press gently with a towel or spatula to encourage pockets to form; cook each side until golden brown spots appear, then brush with ghee when done.

Serve

Stack the finished rotis in a container lined with a clean kitchen towel to keep them warm and soft. Serve immediately or within an hour for best chewiness.