tandoori roti recipe, how to make tandoori roti on tawa | butter roti

Tandoori roti recipe with step by step photos – sharing a no oven and no tandoor method of making tandoori roti on stove top.

Once in a while, when we go out to dine in restaurants, we always order tandoori roti or Naan or Rumali roti. since we often opt for Punjabi food, rotis or naan make an appearance on the table. Tandoori roti go very well with rich curry dishes like bhindi masala, dum aloo, rajma, veg kadai etc.

Traditionally tandoori roti are made in a tandoor (a pot shaped clay oven). At homes not all of us have tandoors. Yet without a tandoor we can make a really good tandoori roti on stove top.

The method of making the dough is same as the way we make our regular chapati dough. No secrets there. In fact I make tandoori roti at times with the chapati dough too. What works here is the method or technique of preparing the rotis.

Sharing 2 methods to make tandoori roti

1. Making tandoori rotis on an iron tava or griddle

• In this method (the top pic) you get a soft as well as chewy texture. The taste is like that of tandoori rotis you get in restaurants. There is some charring with a a crisp texture in the rotis.
• You have to use an iron tava/griddle or a steel one. Please don’t use a non stick tava.
• You need little experimentation to get the knack, like how hot should be the flame and rotating the tava evenly so that the corners of rotis are cooked well.
• Make small rotis so that the burner flame reaches out. Keep flame low to medium or as needed. You need to experiment with the burner flame to get the perfect rotis. As it depends upon your tava thickness and burner capacity. For me it worked on medium flame.
• You need to eat the rotis fresh and when they are hot. Since as they cool, they become more chewy and dense after some time. Given an option we prefer these roti made on tava, provided they are served hot.

2. Making tandoori roti on rack

• Easy and simple method. But taste is just a bit like tandoori roti you get outside.
• These rotis stay soft and can be eaten later also.
• Make the size of rotis depending on the size of the rack you are using. Below is a pic of the tandoori roti made on rack.

Tandoori roti goes well with any gravy or sauce based Indian dishes. These butter roti also go well rich curry dishes or with paneer curry recipes like paneer butter masala or kadai paneer.

How to make tandoori roti recipe

1. Seive 2.5 cups atta or whole wheat flour along with 1 tsp salt in a bowl or a large plate. You can also mix the flour and salt together.

2. Add ½ tbsp oil. You can also skip the oil if you want.

3. Then add ¾ cup to 1 cup water.

4. Mix everything and gather the mixture to begin kneading.

5. Knead to a smooth, soft and supple dough. Add water if required while kneading. Cover and allow the dough to rest for 30 minutes.

6. Make small to medium sized balls from the dough.

7. Now on a rolling board, flatten a dough ball and sprinkle some flour on it.

8. Roll it into a small to medium sized round like that or a regular roti or chapati. Don’t roll very thin, like we do for phulkas.

Rack method to make tandoori roti

1. Take a fire proof wired rack and place it on a low to medium flame.

2. Place the roti on the rack.

3. When you see bubbles appearing, flip the roti.

4. you will see a few brown black spots on the roti. cook the other side now.

5. Flip again and you will the second side cooked well enough.

6. flip once more for an even cooking.

7. Lastly flip again. The whole roti has to be cooked well. You should not see any rawness in the tandoori roti.

8. keep the tandoori roti in a roti basket or casserole. Take some butter or ghee to spread on the roti.

9. spread the butter or ghee evenly. If you want you can skip the butter or ghee.

Tava method to make tandoori roti

1. After you are done rolling the roti, 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 non stick as the roti will fall off in the next step. As soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti.

3. Allow to cook for about minute on a low to medium flame. Be patient and allow the roti to cook well. Otherwise the roti gets stuck to the tava and you need some skills to remove it. The water has to dry up completely, so that the roti comes out easily.  i keep at least for a minute for the roti to cook well. But the cooking time will vary depending on the thickness of the tava/griddle and the intensity of the flame source. You can also use this technique to cook naans on stove top.

4. Now carefully hold the tawa upside down on the flame. The flame has to be on low to medium or else the roti might bet burnt. Rotate the tawa for even roasting. Keep tongs near by, in case the roti falls off from the tawa, then you can just quickly lift it up with the tongs.

5. Bring back the tawa to it original position on the stove top. This is our tandoori roti done and roasted very well. Remove the roti with a spatula or a tong. In case the roti sticks and not coming out, then cook the roti for some more seconds.

6. This is the watered side of the roti, which has been cooked.

7. The tawa will have a few particles of cooked atta, which you can scrape or wipe off.

8. Spread some butter or ghee on the tandoori roti. You can also Serve the tandoori roti plain without adding any butter or ghee.

Serve tandoori roti hot with rich curry dishes like paneer lababdar or chana masala or paneer tikka masala or dal makhani or mushroom masala.

Few more roti varieties for you!

• Akki roti
• Missi roti
• Jowar roti
• Makki ki roti
• Phulka recipe

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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Tandoori Roti

4.5 from 4 votes

These tandoori roti are soft, chewy and slightly charred butter roti made on stovetop or tava.

Author:Dassana Amit

Prep Time:35 mins

Cook Time:30 mins

Total Time:1 hr 5 mins

Course:main course

Cuisine:north indian,punjabi

Servings (change the number to scale):12 to 14 tandoori rotis

(1 CUP = 250 ML)

INGREDIENTS

• 2.5 cups whole wheat flour
• ½ tablespoon oil
• 1 teaspoon salt or add as required
• ¾ to 1 cup water for kneading or as required
• some butter or ghee or oil for spreading (optional)

INSTRUCTIONS

kneading dough

• Seive the atta or whole wheat flour along with 1 tsp salt in a bowl or a large plate. You can also mix the flour and salt together.
• Add 1 tbsp oil.
• Then add 3/4 cup to 1 cup water.
• Mix everything and gather the mixture to begin kneading.
• Knead to a smooth, soft and supple dough.
• Make small to medium sized balls from the dough.
• Now on a rolling board, flatten a dough ball and sprinkle some flour on it.
• Roll it into a small to medium sized round.

rack method to make tandoori roti

• Take a fire proof wired rack and place it on a low to medium flame.
• Place the roti on the rack.
• When you see bubbles appearing, flip the roti. You will see a few brown black spots on the roti. Cook the other side now.
• Flip again and you will the second side cooked well enough.
• Flip once more for an even cooking.
• Lastly flip again. The whole tandoori roti has to be cooked well.
• Keep them in a roti basket or casserole. Take some butter or ghee to spread on the roti.
• Spread the butter or ghee evenly. If you want you can skip the butter or ghee.

tawa or griddle method to make tandoori roti

• After you are done rolling the roti, spread water evenly all over the roti. You can use your fingers to spread water or use a pastry brush.
• Place the roti, watered side down on a hot tava. Use a cast iron tava. Don't use non stick as the roti will fall off in the next steps. As soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti.
• Allow to cook for a minute on a low to medium flame.
• Now carefully hold the tawa upside down on the flame. The flame has to be on low to medium or else the roti might bet burnt.
• Rotate the tava for even roasting.
• This is our tandoori roti done and roasted very well.
• This is the watered side of the roti, which has been cooked.
• The tava will have a few bits of cooked roti, which you can scrape off.
• Spread some butter or ghee on the roti.
• Serve tandoori roti hot with any dal, vegetable or paneer curry.

NOTES

• Best to serve these rotis hot.

NUTRITION INFO (approximate values)

Nutrition Facts

Tandoori Roti

Amount Per Serving

Calories 108 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 212mg9%

Potassium 90mg3%

Carbohydrates 17g6%

Fiber 2g8%

Protein 3g6%

Vitamin A 60IU1%

Calcium 8mg1%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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