Tandoori Roti
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Tandoori Roti is a majestic, rustic, and profoundly aromatic Indian flatbread celebrated for its charred edges and soft center. This recipe features a whole wheat dough traditionally baked against the walls of a blistering clay oven known as a tandoor. Known for its earthy flavor and soul-satisfying warmth, it represents the soulful heart of North Indian roadside dhaba dining. Its taste is savory and smoky, with the high heat providing a unique professional-grade charred finish. This bread is a mandatory staple for daily meals and festive dinner platters across India. Best enjoyed hot with a professional-grade dollop of ghee.
Ingredients
Cooking Instructions
Tips & Secrets
- Using a heavy iron tawa is mandatory for achieving the traditional professional-grade non-stick and charred results.
- Ensuring the tawa is intensely hot before placing the dough is the absolute secret to achieving a professional-grade rise.
- The addition of yogurt provides a more sophisticated professional-grade tang and softness to the bread.
- Always brush with ghee while the roti is piping hot to ensure the professional-grade richness is fully absorbed.
Nutritional Information(Per 1 roti (60g))
120 kcal
4g
1g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.