This simply delicious, soft, chewy Tandoori Roti is one of my favorite Indian flatbread of all time. I share two different methods to make this yummy Butter Roti without tandoor.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 70 minutes
  • Yield: 13 · 13 Tandoori Roti
  • Category: Main Course
  • Cuisine: North Indian, Punjabi

Ingredients

  • 2.5 cups whole wheat flour
  • ½ tablespoon oil (- any neutral oil or ½ tablespoon softened butter)
  • 1 teaspoon salt (or add as required)
  • ¾ to 1 cup water (for kneading or as required)
  • 2 to 3 tablespoons butter ((softened) or ghee or neutral flavored oil for brushing on rotis, optional)

Method

Kneading dough

  1. Sieve the atta or whole wheat flour along with the salt in a bowl or a large plate. You can also mix the flour and salt together.
  2. Add oil and water in parts.
  3. Mix everything and gather the mixture to begin kneading.
  4. Knead to a smooth, soft and supple dough adding water as needed. Cover the bowl and let dough rest for 30 minutes.
  5. After dough resting time is over make small to medium-sized balls from the dough.
  6. On a rolling board, flatten a dough ball and sprinkle some flour on it. Also dust some flour on the rolling board.
  7. Using a rollin pin, evenly roll the dough into a small to medium-sized round circle.

Rack method to make tandoori roti

  1. Take a fire-proof and heat-proof wired rack with a handle and place it on a low to medium heat.
  2. Carefully, place the roti on the rack.
  3. When you see air-pockets appearing, flip the roti. You will see a few brown black spots on the roti. Cook the second side now.
  4. Flip again and you will the second side cooked well enough.
  5. Flip once more for an even cooking.
  6. Lastly flip again. The whole tandoori roti has to be cooked well.
  7. Keep them in a roti basket or casserole. Take some softened butter or ghee to spread on the roti.
  8. Spread the butter or ghee evenly. If you want you can skip the butter or ghee.

Tawa or skillet method

  1. After you are done rolling the dough ball to an even round circle, spread water evenly all over the roti. You can use your fingers to spread water or use a pastry brush.
  2. Place the roti, watered side down on a hot tava. Use a cast iron tava. Don't use nonstick tawa/skillet as the roti will fall off in the next cooking steps.
  3. As soon the roti, gets heated up, you will see huge and sometimes even large air-pockets on the roti.
  4. Allow to cook for a minute on a medium-low to medium heat.
  5. Now carefully hold the tawa or skillet upside down on the flame. The flame has to be on low to medium or else the roti might bet burnt.
  6. Rotate the tava over the flame for even roasting.
  7. Place the cooked tandoori roti on a plate or in a roti box or roti basket, spread or brush some butter or ghee on the roti.
  8. The tava or skillet will have a few bits of cooked dough, which you can scrape off with a spatula.
  9. Serve tandoori roti hot with any lentil dish (dal), vegetable gravy or paneer curry. It is best to serve the tandoori roti hot.
  10. Make tandoori roti in batches using any method that suits you. If not serving them hot, stack them in roti box or roti basket so that they remain hot or warm.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.