Tandoori Roti
This simple, unleavened Indian flatbread is traditionally cooked in a tandoor oven, but can be made at home on a stovetop. It's a versatile side dish, perfect for scooping up curries or stews. This recipe yields soft, chewy rotis with a slightly smoky flavor.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 224 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 250 gwhole wheat flour
- 120 mlwater, warm
- 0.5 tspsalt
- 1 tspoil
Equipment
cast-iron skillet · tongs · rolling pin · damp cloth · large bowl · kitchen towel
The method
Step by step
- 1
In a large bowl, combine the whole wheat flour and salt. Mix well.
About 1 min
- 2
Gradually add the warm water to the flour mixture, mixing with your hands until a shaggy dough forms.
About 2 min
Cook’s note: Add water slowly, as flour absorption can vary.
- 3
Add the oil to the dough and knead for 5-7 minutes on a clean surface until the dough is smooth and elastic.
About 7 min
Cook’s note: The dough should be firm but pliable.
- 4
Place the dough back into the bowl, cover with a damp cloth, and let it rest for at least 30 minutes at room temperature.
About 30 min
Cook’s note: Resting helps the gluten relax, making the roti softer and easier to roll.
- 5
Divide the rested dough into 6-8 equal portions and roll each portion into a smooth ball.
About 2 min
- 6
Lightly dust your work surface with flour. Take one dough ball and roll it out into a circle about 6-7 inches in diameter and 1/8 inch thick.
About 3 min
Cook’s note: Try to keep the edges even for uniform cooking.
- 7
Heat a cast-iron skillet or griddle over medium-high heat until very hot.
About 3 min
Cook’s note: A well-heated pan is crucial for puffy rotis.
- 8
Place one rolled roti onto the hot skillet. Cook for about 30 seconds until small bubbles appear on the surface.
- 9
Flip the roti and cook the other side for another 30 seconds until light brown spots appear.
- 10
For a puffed roti, you can either transfer it directly over an open flame (gas burner) for a few seconds until it puffs up, or press gently with a clean cloth on the second side while cooking in the pan.
Cook’s note: Be careful when using an open flame; it cooks very quickly.
- 11
Remove the cooked roti from the skillet and place it in a clean kitchen towel to keep warm while you cook the remaining rotis.
Cook’s note: Stacking them in a towel helps them stay soft.
- 12
Serve immediately with your favorite Indian curries or dishes.
Per serving
Nutrition
- Calories
- 223.6kcal
- Protein
- 8.1g
- Carbs
- 45g
- Fat
- 2.8g
- Fibre
- 6.9g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover roti in an airtight container at room temperature.
Reheat on a dry skillet over medium heat for a minute per side until warmed through.