Tandoori Roti Recipe

Activate yeast

Pour 1/4 cup warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in the sugar and sprinkle the active dry yeast over the surface. Let sit 8–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Combine dry ingredients

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

Add wet ingredients

Make a well in the center of the flour mixture. Add the activated yeast mixture, yogurt, 1 cup lukewarm water (add gradually), and 2 tablespoons oil or melted ghee. Stir with a spoon until shaggy dough forms.

Knead the dough

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too stiff add water 1 tablespoon at a time; if too sticky dust with a little flour/semolina.

First rise

Lightly oil a clean bowl, place the dough inside and cover with a damp cloth or plastic wrap. Let rest in a warm spot for 60–90 minutes or until doubled in size.

Divide dough

Punch down the risen dough to release air. Divide into 10–12 equal pieces (roughly 60–70 g each for 10 rotis). Roll each piece between your palms to form smooth balls and cover with a damp towel; let rest 10 minutes to relax gluten.

Preheat oven/tandoor

If using a tandoor, preheat per manufacturer instructions. For home oven method, place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a cast-iron skillet or griddle, preheat it over high heat until smoking hot.

Roll out rotis

Lightly dust a work surface with wheat flour or semolina. Flatten a dough ball with your palm then roll with a rolling pin into a circle about 6–7 inches (15–18 cm) across and 2–3 mm thick. Keep other balls covered to prevent drying. Repeat for remaining dough.

Tandoor method

Using tongs or a wet cotton cloth to avoid burns, slap the rolled roti onto the hot tandoor wall. Press gently and hold for 30–60 seconds until it puffs and develops charred brown spots. Remove with hook/tongs and brush immediately with melted butter or ghee if desired.

High-heat oven method (closest to tandoor)

Slide a rolled roti directly onto the preheated pizza stone or inverted sheet using a peel or baking sheet. Bake 2–3 minutes until surface bubbles and underside develops brown spots; for additional char, switch to broil for 30–60 seconds watching carefully. Remove and brush with melted butter or ghee if desired.

Stovetop + oven/grill finish method

Heat a cast-iron skillet or heavy griddle over high heat. Place the rolled roti on the dry hot skillet; cook 20–30 seconds until bubbles appear, flip and cook another 20–30 seconds. For a tandoor-like char, transfer the partially cooked roti onto the open flame (using tongs) for a few seconds to puff and char, or place under a very hot broiler for 20–40 seconds. Brush with butter/ghee.

Stack cooked rotis in a clean cloth or insulated container to keep them soft and warm. Serve hot alongside curries, dals, or as an accompaniment to grilled meats. Store cooled rotis in an airtight container for up to 2 days or freeze for longer storage.