Tandoori Roti* Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix dry ingredients

In a large mixing bowl whisk together 3 cups whole wheat flour and salt until evenly combined.

Combine wet and dry

Make a well in the flour. Add the foamy yeast mixture, yogurt and olive oil (or ghee). Mix with a spoon or your hand until the dough starts to come together.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too dry, add warm water 1 tsp at a time; if too sticky, dust with small amounts of flour.

First rise

Lightly oil a bowl, place dough inside, cover with a damp cloth or plastic wrap, and let rise in a warm place for 45–60 minutes or until roughly doubled in size.

Divide and rest

Punch down the risen dough and divide into 8 equal portions (about 60–65 g each). Roll each portion into a smooth ball, cover with a damp cloth and rest 10–15 minutes to relax the gluten.

Preheat cooking surface

If using a tandoor: preheat to very hot. If using a very hot cast-iron skillet or tawa: preheat over medium-high heat until smoking lightly. If using a grill or broiler: preheat to high and prepare a hot grate or baking sheet.

Roll out rotis

On a lightly floured surface take one dough ball and flatten slightly. Using a rolling pin, roll into a circle about 7–8 inches (18–20 cm) across and ~2 mm thick. Dust off excess flour. Optionally press a few nigella or sesame seeds onto one side and gently roll them in so they adhere.

Cook on skillet/tawa (stovetop method)

Place the rolled roti on the hot skillet. Cook 30–45 seconds until small bubbles form and underside shows pale brown spots. Flip and cook the other side 30–45 seconds. Using tongs, hold the roti over an open flame or press gently with a cloth/pot lid so it puffs and chars in spots (about 10–20 seconds). Remove and immediately brush with ghee or melted butter.

Tandoor method (traditional)

Using a wet cloth to moisten one side of the rolled roti, slap the moistened side onto the hot tandoor wall so it sticks. Leave for 20–40 seconds until it chars and blisters. Remove with long tongs. Brush with ghee and keep warm.

Oven broiler / grill method

Place the rolled rotis on a hot baking sheet or directly on the grill/broiler rack. Cook 30–60 seconds per side, watching carefully, then move close to the heat or under the broiler to get charred spots and some puffing. Remove and brush with ghee.

Keep warm

Stack cooked rotis in a clean towel-lined container or insulated box to keep soft and warm until serving.