Tandoori roti, also known as butter roti, is a staple flatbread in North Indian cuisine. Known for its soft, slightly chewy texture and subtle smoky flavor, it pairs perfectly with curries, dals, or enjoyed on its own with a generous slather of butter. While traditionally cooked in a tandoor oven, this recipe brings the magic of tandoori roti to your home kitchen using a regular pan.
Tandoori Roti Recipe Ingredients
- 2 cups whole wheat flour (atta)
- 1/2 cup plain yogurt (dahi)
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Water, as needed
- Ghee or butter, for cooking
- Prepare the dough: In a large bowl, combine the flour, yogurt, oil, sugar, baking powder, baking soda, and salt. Mix well with a spoon until a shaggy dough forms.
- Knead the dough: Gradually add water, 1 tablespoon at a time, and knead the dough for 8-10 minutes until smooth and elastic. The dough should be slightly soft but not sticky. If it’s too sticky, add a little more flour; if too dry, add a little more water.
- Rest the dough: Place the dough in a greased bowl, cover it with a damp cloth, and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the roti easier to roll out.
- Divide and shape: Divide the dough into 12 equal balls. Roll each ball into a smooth ball again.
- Roll out the rotis: Dust a rolling pin and your work surface with flour. Gently roll out each dough ball into a 6-inch circle. Aim for a slightly thicker roti than a regular chapati.
- Heat the pan: Preheat a heavy-bottomed pan (preferably cast iron) over medium heat. You can test the heat by sprinkling a few drops of water on the pan. If they sizzle and evaporate quickly, the pan is hot enough.
- Cook the roti: Place one rolled-out roti on the hot pan. You should see small air bubbles forming on the surface. After about 30 seconds, gently brush or dab the top of the roti with ghee or butter.
- Cook and puff: Let the roti cook for about 30-45 seconds, until golden brown spots appear on the bottom. You can also gently lift the roti with a spatula to check for browning.
- Flip and brown: Using a spatula, carefully flip the roti and cook for another 20-30 seconds, again brushing or dabbing the top with ghee or butter. The roti should be puffed and lightly browned on both sides.
- Serve hot: Transfer the cooked roti to a plate wrapped in a clean kitchen towel. This helps keep the rotis soft and warm. Repeat steps 6-10 to cook the remaining rotis.
- For a more authentic tandoor-like flavor, you can brush the rotis with a mixture of melted butter and a pinch of garam masala before cooking.
- If you don’t have a cast iron pan, you can use a regular non-stick pan. However, a cast iron pan will give you better browning and a slightly smoky flavor.
- If the rotis are turning out hard or dry, adjust the amount of water you add to the dough. It should be soft but not sticky.
- You can also cook the rotis directly on a gas flame (with a gas stovetop) for a few seconds after cooking them on the pan, giving them a smoky char.
- Serve the tandoori roti hot with your favorite curries, dals, or enjoy them on their own with a generous smear of butter.
With this recipe, you can have a taste of authentic North Indian flatbread in your own kitchen. Enjoy the soft, fluffy texture and subtle smoky flavor of the tandoori roti.