Tandoori Roti Recipe (Butter Roti)

Tandoori Roti Recipe (Butter Roti)

Tandoori roti aka Butter roti is a restaurant popular flatbread made with whole wheat flour. In restaurants it is cooked in a tandoori, a clay oven. This recipe teaches you how to make the same restaurant style butter roti at home without a tandoor.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time25

Cook Time20

resting time30

Total Time1 15

Servings8 (serves 4 people)

AuthorSwasthi

Ingredients (1 cup = 240ml )

2¼ cups whole wheat flour (atta)
½ teaspoon salt
¼ teaspoon baking soda
½ cup plain yogurt (fresh, not sour)
1 tablespoon oil
½ cup water (+ more as required)
1 tablespoon butter (to smear after roasting)

How to make the recipe

Prepare dough

Mix together atta, salt and baking soda in a mixing large bowl. Make a well in the center. Pour yogurt and oil, followed by half of the water.
Mix together to form a soft dough, adding more water as required. Smear a few drops of oil to the dough. Cover and rest aside for 30 mins.
After resting knead the dough well with both your hands until really soft and smooth but not sticky. Divide the dough to 8 equal sized portions and roll to smooth balls. Keep them covered until you finish rolling.

How to make Tandoori Roti

Dust the rolling area lightly and sprinkle little flour on a dough ball and flatten it,
Roll a dough ball to 6 inches roti. It should be slightly thick (thicker than roti) and not thin. So don't roll bigger than 6 inches. Roll all the rotis the same way and transfer to a dry kitchen counter.
Heat a tawa (iron or steel pan, not non-stick) until really hot on a medium heat.
When the tawa is very hot, apply water on one side of the roti with a brush or your fingers generously all over the roti. [Basically you are going to wet the roti so it sticks to the hot tawa.]
Place the roti on the tawa with the wet side down, so it sticks to the tawa. Make sure the pan is hot and the flame is at medium high.
It should begin to puff immediately with a few large bubbles.
After 25 to 30 seconds of cooking, hold the handle of your tawa (wear mittens if required) and turn the tawa upside down, showing direct fire /heat to your tandoori roti. (check video)
Keep moving your hand all over so the roti cooks evenly and shows up brown spots or chars slightly. Do not take the roti too close or on to the flame as it can burn instantly. Turn back the tawa to normal position.
Gently remove the tandoori roti with a wooden spatula. Place it on a serving plate and brush with butter immediately.
Make sure there are no bits of roti/dough stuck to the tawa before you throw in the next one. Gently rub your tawa/pan with the spatula to remove any bits stuck & wipe with a wet cloth/kitchen tissues. Place your next roti only when the tawa is really hot.
Same way toast all the rotis and stack to keep them soft. If you want them to remain crisp and puffed spread them in a serving tray instead.
Serve tandoori roti with your favorite curry, dal or stew. This vegetable curry, dal tadka, chole and dhaba paneer curry are some choices.

NUTRITION (estimation only)