Tandoori Roti
An authentic vegetarian recipe from Delhi, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Tandoori Roti is a treasured vegetarian dish from Delhi, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Combine whole wheat flour and salt. Gradually add warm water, kneading until a smooth, elastic dough forms, about 8 minutes.
Add oil and knead for another 2 minutes. Cover with damp cloth and rest 20 minutes.
Divide dough into 8 balls. Roll each into a thick disc, about 15 cm in diameter.
If using a tandoor: stick the roti onto the inside wall of a preheated tandoor. Cook for 2–3 minutes until brown spots appear and the roti puffs slightly.
If using a stovetop: heat a cast-iron tawa until very hot. Place roti on it. When bubbles form, flip and cook. Then place the tawa-cooked roti directly over the gas flame using tongs and cook until dark spots appear.
Apply butter or ghee generously while hot.
Serve immediately.
Cook
30 mins
Serves
4 servings
Level
Easy