Tandoori Roti Recipe

This Tandoori Roti recipe will help you make the softest, tastiest Tandoori Rotis.
Tandoori Roti Recipe

As the name suggests Tandoori roti recipe involves making the humble Roti in a Tandoor. Tandoor is a clay oven (sometime an Iron oven), over which Rotis are cooked that give it that extra softness and brings in all the earthy flavors of the Tandoor oven.

Tandoori Roti Recipe 1
Tandoori Roti being prepared in an oven. Photo: Lian Chang

In this case we try to mimic the properties of the Tandoor by using Yeast as a rising agent and this will enable the Roti to dough to rise in volume.

The end result will be that the Roti will be of restaurant-like quality – soft fluffy and of the right texture.

Here, like the Plain Roti recipe, we will use Whole Wheat flour as the main ingredient unlike Naan and Kulcha where Maida / all-purpose flour is used.

Tandoori Roti Making
Tandoori Rotis ready to be devoured :). Photo: Wikipedia

You can make Tandoori Rotis any day of the week and for any course (Breakfast, Lunch or Dinner) but if you really want this to turn out well, reserve Tandoori Roti and an exotic curry such as Navaratna Kurma for a weekend lunch or dinner, or even for a house party.

Follow along this easy recipe for Tandoori Roti and let us know how it turned out.

Tandoori Roti Recipe

Tandoori Roti Recipe - Make the best Tandoori Roti!

This Tandoori Roti recipe will help you make the softest, tastiest Tandoori Rotis.
0 from 0 votes
Cuisine North Indian
Servings 4


  • 1 1/2 cups Wheat flour 225 gms
  • 3/4 cup Diluted Milk
  • 1/2 teaspoon Dry Yeast
  • 1/2 teaspoon Salt
  • 1 pinch Cooking Soda
  • 1 pinch Baking Powder

How to make:

  • Sieve flour with salt, baking powder and soda.
  • Heat milk till it is lukewarm.
  • Sprinkle yeast in the milk and mix with a spoon.
  • Cover with a lid and keep in warm place for 10 minutes.
  • Take sieved flour in a broad basin and make a den in the center.
  • Pour yeast mixture into that.
  • Leave for a minute and gather dough with hands.
  • Do not knead. Sprinkle warm water if necessary, for mixing the dough.
  • Keep the Dough closed, so that there is enough space for it to raise.
  • Leave aside for 2-3 hours.
  • Once the dough has risen, start making even-sized balls.
  • Roll rotis thicker than normal chapattis.
  • Sprinkle little water on top of the rotis and spread with hand.
  • Heat an aluminum pan.
  • Put roti on the pan so that water applied sticks to the pan.
  • Close the top with a lid.
  • Heat in medium flame till the roti puffs up.
  • Turn the pan upside down so that the other side of the roti is heated on direct flame.
  • Carefully loosen with a flat ladle and remove from fire.
  • Serve hot with hot curries.
    Tandoori Roti Recipe
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