About Homemade Tandoori Roti: Easy Stovetop Recipe
Craving the smoky char and pillowy texture of authentic tandoori roti but don't have a tandoor oven? This easy stovetop method delivers incredible flavor right in your kitchen.Using simple ingredients like flour, yogurt, and yeast, you can create soft, fluffy rotis with those signature dark spots. Imagine biting into a warm, fragrant roti alongside your favorite curry.This recipe makes it effortless to bring the vibrant tastes of India home, perfect for any weeknight meal or special occasion.
Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dough Ingredients
- 400 gm All-Purpose Flour maida
- 100 gm Yogurt
- 1 tsp Active Yeast dry
- 2 tbsp Refined Oil
- 1/2 tsp Salt or to taste
Instructions
- In a large bowl, combine the all-purpose flour, yogurt, active dry yeast, refined oil, and salt.
- Knead the ingredients together to form a smooth, soft dough. This may take 5-7 minutes.
- Place the dough in a lightly oiled bowl, cover it with a clean, damp kitchen towel, and let it rise in a warm place for at least 4 hours, or until doubled in size. This allows the yeast to activate and create a light and airy texture.
- Once the dough has risen, punch it down gently to release the air. Divide the dough into 5 equal-sized balls.
- On a lightly floured surface, roll each dough ball into a thin, round roti, about 7-8 inches in diameter.
- Heat a tawa or large flat skillet over medium heat. Sprinkle the roti lightly with water on one side.
- Place the wet side of the roti directly on the hot tawa. Cook for about 30 seconds, or until small bubbles start to appear on the surface.
- Flip the roti and cook the other side for another 30 seconds. Now, using tongs, carefully flip the roti and place it directly on the open flame of your gas stove. Cook for a few seconds on each side, until you see charred spots appear. This creates the signature smoky flavor of tandoori roti.
- Serve the hot, freshly cooked tandoori rotis immediately with your favorite mutton, chicken, or vegetable curry.
Recipe Notes
Good To Know
- Serve hot.
- Homemade roti is significantly tastier than store-bought.
- For a smoky tandoor flavor, char the cooked roti briefly over an open flame.
- Keep rotis soft by stacking and wrapping them in a clean kitchen towel or cloth-lined basket immediately after cooking.
- For a healthier version, substitute half the all-purpose flour with whole wheat flour, adjusting water/yogurt as needed.
- Brush hot rotis with ghee or butter and sprinkle with nigella seeds or cilantro for enhanced flavor and presentation.
Expert Tips
- Use a cast-iron tawa or griddle for best results, as it distributes heat evenly.
- Don't overwork the dough, as this can result in tough rotis. Knead until smooth and elastic.
- Allow the dough to rest for at least 30 minutes before rolling out the rotis, allowing the gluten to relax.
Storage Instructions
- Store leftover rotis in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat on a dry tawa or in a microwave wrapped in a damp paper towel.
Recipe Nutrition
Calories: 353kcalCarbohydrates: 62gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 228mgFiber: 2gSugar: 1g