Ingredients

  • 2 cups whole wheat flour (atta)
  • ½ tsp salt
  • 2 tbsp yogurt
  • 1 tbsp oil
  • Warm water, as needed
  • Butter or ghee for brushing
  • A little flour for dusting

👩‍🍳 Method

1. Prepare the dough

  1. Mix atta, salt, yogurt and oil.
  2. Gradually add warm water and knead into a soft, slightly sticky dough.
  3. Knead for 5–7 minutes.
  4. Cover and rest for 20–30 minutes.

2. Shape the roti

  1. Divide the dough into equal balls.
  2. Dust with flour and roll into a medium-thick circle.
  3. Lightly wet one side of the roti with water. This helps it stick to the tawa.

3. Cook on tawa

  1. Heat a cast-iron tawa until very hot.
  2. Place the wet side of the roti onto the hot tawa.
  3. Cook until bubbles appear and the underside is firmly stuck.
  4. Carefully turn the tawa upside down over the flame so the top side cooks directly over the flame.
  5. Cook until brown spots appear and the roti puffs up.
  6. Turn the tawa back and carefully remove the roti.

4. Finish Brush generously with butter or ghee and serve hot.

⭐ Tips for Restaurant-Style Tandoori Roti

  • Use a cast-iron tawa; a non-stick tawa should not be placed directly over a flame.
  • Keep the dough soft for a tender roti.
  • Make sure the tawa is very hot before cooking.
  • Serve immediately with butter for the best taste.

🍽️ Best With

Chicken Changezi, Chicken Lababdar, Chicken Kadai, Dal Makhani or Paneer Butter Masala.