Tandoori roti is traditionally made in tandoor but if you want to make only a few rotis, you can easily make it on your gas stove. I love Tandoori Roti and on Sundays, Tandoori Roti with Rajma and Baingan Bharta is my favorite lunch.

Ingredients

Method

1. Knead soft dough using flour, salt, whisked yogurt and water. Rest it covered for about 4 hours for the dough to ferment.
2. When it’s time to make rotis, Knead it and divide it into 4 parts.



3. Flatten a dough ball and roll it into a thick roti, slightly longish.



4. Take the roti in one hand and wet the top side with the other hand. Place it on a medium hot griddle with wet side down. Press it a little so that it sticks to the griddle.



5. Once you see a few bubbles forming, lift the griddle and turn it upside down on the flame so that the roti is directly on the flame. If the roti falls down, you can pick it up with the tongs and cook it over the flame on both the sides. Generally, the roti stays stuck on the griddle while you hold the griddle upside down. In any case, cook it evenly all around on direct flame. Keep the flame on medium. Too high a flame will burn the roti and too low a flame will make the roti hard.






6. Once it’s cooked evenly, take it out of the griddle with the help of a spatula, smear some ghee and Tandoori Roti is ready to serve.



7. It’s best eaten fresh from the stove.
Summary

Recipe Name
Tandoori Roti
Author Name
Ruchi Garg
Published On
2025-12-25
Preparation Time
20M
Average Rating
5 Based on 1 Review(s)