Craving that smoky, restaurant-style tandoori roti but don’t have a tandoor at home? Maya Noor, known for reinventing classics in the home kitchen, brings you a foolproof stovetop method to recreate this beloved Indian bread. With its puffed texture, charred spots, and soft center, this roti tastes just like the one from your favorite dhaba — minus the fancy equipment. It’s rustic, flavorful, and perfect for scooping up rich curries and dals.

PREP TIME	COOK TIME
15 MIN	15 MIN

Ingredients:

For the Dough:

1½ cups whole wheat flour (atta)

¼ cup plain yogurt (dahi)

1 tsp oil or ghee

½ tsp salt

Water as needed to knead (approx. ⅓ cup)

1 tbsp ghee or butter (for brushing)

Optional: pinch of nigella seeds or chopped coriander for garnish

Equipments:

Rolling pin (belan)

Rolling board or clean surface

Mixing bowl

Tawa (flat iron griddle or non-stick pan)

Tongs (chimta)

Pastry brush (for ghee/butter)

Step-by-Step Guide

Step 1: Prepare the Dough

• In a mixing bowl, combine 1½ cups whole wheat flour, ¼ cup plain yogurt, ½ tsp salt, and 1 tsp oil.
• Gradually add water (about ⅓ cup) and knead into a soft, pliable dough.
• Cover the dough with a damp cloth and let it rest for 20 minutes.

---

Step 2: Divide and Roll the Rotis

• Divide the rested dough into 4 equal portions.
• Roll each portion into a ball, flatten slightly, and dust with flour.
• Roll into a medium-thick round roti — not too thin like chapati.
• Optionally sprinkle nigella seeds or chopped coriander on top and roll once more to press them in.

---

Step 3: Cook the First Side on Tawa

• Heat a tawa on medium-high flame until hot.
• Place the rolled roti (plain side down) on the hot tawa.
• Let it cook for 30–40 seconds until small bubbles appear on the surface.

---

Step 4: Flip and Cook the Top Side Over Flame

• Flip the roti using tongs and cook the second side for 15–20 seconds.
• Now, remove the tawa and place the roti directly on the flame using tongs (cooked side facing the flame).
• The roti will puff up with charred spots — flip once to cook the other side evenly.
• If you don’t want to use open flame, flip again on the tawa and press gently for puffing.

---

Step 5: Brush with Ghee and Serve

• Once done, remove the roti and immediately brush with ghee or butter.
• Repeat for remaining dough portions. Serve hot.

---

Chef’s Notes & Cooking Tips

• Use yogurt in the dough to give the roti softness and slight tang — it mimics the tandoori flavor.
• Do not roll the roti too thin; medium thickness helps it puff up and stay soft.
• For the authentic charred look, use direct flame if you’re comfortable — otherwise press on the tawa with a spatula.
• Let the tawa get hot enough before placing the roti, or it won’t bubble and puff.
• If the roti doesn’t puff, gently press edges with a spatula to encourage rising.
• Add a sprinkle of garlic paste or coriander on top before rolling for a flavored twist.

Serving Suggestions

• Serve hot with paneer butter masala, dal makhani, or chole for a complete North Indian meal.
• Brush with garlic butter and pair with green chutney for a dhaba-style snack.
• Use it as a wrap base for paneer tikka or chicken kebab rolls.
• Pair with raita and pickle for a simple, comforting lunch.
• Cut into quarters and serve with a cheesy dip or hummus for fusion starters.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	180 kcal
Protein	4 g
Carbohydrates	28 g
Sugars	2 g
Fat	5 g
Saturated Fat	2 g
Fiber	3 g
Sodium	190 mg
Cholesterol	6 mg