Tandoori Roti

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How to Make Tandoori Roti

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1. Mix the flour, salt and sugar, then work in the warm water and oil to a soft dough.

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2. Knead 8 minutes until smooth and slightly tacky.

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3. Cover and rest 30 minutes.

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4. Divide into 8 and roll each into a round about 15 cm across and 4 mm thick — thicker than a chapati.

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5. Heat a cast-iron frying pan over a high heat for 5 minutes, then turn it upside down over the flame.

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6. Wet one face of a roti with water and slap it wet-side down onto the hot metal.

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7. Cook 90 seconds, until the upper surface puffs and dries.

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8. Turn the pan so the exposed face is over the flame and cook 30 seconds, until charred in patches.

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9. Lift off with tongs and brush with oil.

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10. Repeat with the rest, stacking them under a cloth.

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Related guide: Prep, cook and total time.

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Tips That Matter

• Thicker than a chapati, or it dries out.
• Wet one face so it sticks to the metal.
• Char in patches, not evenly — that is what tandoori means here.

Pairs Well With

Dal makhani · Paneer butter masala · Sliced onion with lemon

Leftovers and Storage

Best hot. Keeps 1 day wrapped; reheat directly over a flame for 20 seconds.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.