Stovetop Tandoori Roti
- Total Time: 50 mins
- Yield: 3-4 1x
Description
Learn to make this whole wheat Indian bread at home without the use of a tandoor or clay oven.
Ingredients
- Whole wheat flour/atta: 1 1/4 cups
- Plain flour: 1/4 cup.
- Baking Soda: A big fat pinch.
- Sugar: 1/2 tsp.
- Oil: 1 1/2 tbsp.
- Curd/yogurt: 1/4 cup.
- Water: To bind and knead.
- Water: To brush
Instructions
- Mix all the ingredients in a food processor and blitz, use the steel blade. (you can also knead with your hand)
- With the mixer running, pour a little water through the feeder, maybe 1/3 cup or so, until the dough is gathered.
- Plop it into another bowl and knead with preferably oil greased hands until the dough is smooth and soft. Cover and leave it for about 20-30 min.
- Divide the dough into equal parts that are slightly bigger than ordinary flatbread or roti.
- Return to the same bowl with little wheat flour (this is just to coat and not to get sticky).
- Meanwhile, heat a tawa or a pan and put some water in a small bowl and keep aside.
- Take one ball and lightly flatten it into a circle with your fingers, sprinkle flour if needed.
- And then roll out with a rolling pin.
- Note that, you should roll out according to the size of your tawa or pan, and it should be slightly thicker than than ordinary roti/chappati.
- Brush water on one side of the flattened dough.
- Put the watered side on the hot tawa or pan, raise the heat to high and let it stay for a few seconds. Don’t overcook because the heat will release the dough from the pan and we need the dough to be sticked to the pan.
- With flame on high, turn the pan upside down, since the dough is stuck to the pan it will not fall off and we can cook the other side directly over the flame. Decrease and increase the flame as needed, tilting and moving the pan until the other side is cooked and charred a bit.
- Put the pan back on the flame, for another minute, once done, remove from the pan.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Bread
- Cuisine: Indian
Nutrition
- Serving Size: 1 roti
- Calories: 130
Frequently Asked Questions
How is this different from a regular roti or chapati?
Stovetop tandoori roti is thicker than a standard chapati and uses both whole wheat flour and plain flour along with yogurt — which makes the dough slightly richer and produces a softer, more pillowy bread. The key technique is flipping the pan directly over the flame to char the top side, mimicking what a tandoor oven does.
How do I make the roti stick to the pan so it doesn't fall when I flip it?
Brush one side of the rolled roti with water before placing it on the hot tawa. The water side goes down first. Leave it on high heat for just a few seconds — enough for the dough to bond to the pan through the steam and moisture. Don't overcook this side before flipping, or the dough releases and won't stick during the invert.
Do I need a special pan, or will any pan work?
A tawa (Indian flat pan) is ideal, but a heavy-bottomed skillet or cast iron pan works just as well. The pan needs to be sturdy enough to hold the dough during the invert over the flame. Avoid non-stick pans with plastic handles — they can't handle the direct flame and high heat. 
[email protected],
Roti with crushed yellw beans. I’ve tried many times but I’ve never got the beans to distribute correctly.
We are from Trinida but only now trying to cook it
Thanks