Indian Tandoori Roti Recipe

Whole wheat flour: The main ingredient for the dough, providing a hearty and slightly nutty flavor.

Salt: Enhances the flavor of the roti.

Oil: Adds moisture to the dough, making it easier to work with and resulting in a softer roti.

Water: Used to knead the dough to the right consistency.

When rolling out the dough, make sure to dust both the surface and the rolling pin with a little flour to prevent sticking. This will help you achieve an even, round shape. Additionally, if you want a more authentic tandoori flavor, you can brush the roti with a bit of ghee or butter right after cooking.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used if you don't have whole wheat flour, but it will result in a slightly different texture and flavor. Whole wheat flour has more fiber and a nuttier taste.

• whole wheat flour - Substitute with spelt flour: Spelt flour is a good alternative that also provides a nutty flavor and similar nutritional benefits to whole wheat flour.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used as a substitute, but you may need to adjust the quantity since kosher salt has larger grains.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor that complements the traditional taste of tandoori roti.

• oil - Substitute with yogurt: Yogurt can be used to add moisture and a slight tanginess to the dough, which can enhance the flavor of the roti.

• water - Substitute with milk: Milk can be used to knead the dough for a richer and softer texture.

• water - Substitute with buttermilk: Buttermilk adds a slight tang and helps in making the dough softer and more flavorful.

• Allow the tandoori roti to cool completely before storing. This prevents condensation, which can make the roti soggy.

• Place the cooled roti in an airtight container or a resealable plastic bag. If stacking multiple rotis, separate each with a piece of parchment paper to prevent sticking.

• Store the container or bag in the refrigerator if you plan to consume the roti within 2-3 days. For longer storage, proceed to freezing.

• To freeze, lay the roti flat on a baking sheet lined with parchment paper. Place the sheet in the freezer for about an hour, or until the rotis are firm.

• Once frozen, transfer the roti to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• When ready to use, thaw the roti at room temperature for about 30 minutes. Alternatively, you can microwave them for a few seconds or reheat on a hot skillet until warm and pliable.

• For best results, avoid refreezing roti after thawing, as this can affect the texture and flavor.

• Stovetop Method:

  • Heat a non-stick pan or cast iron skillet over medium heat.
  • Lightly brush the roti with ghee or butter.
  • Place the roti on the hot pan and cook for about 1-2 minutes on each side until it is warm and slightly crispy.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the roti in aluminum foil to prevent it from drying out.
  • Place the wrapped roti on a baking sheet and heat for 10-15 minutes.

• Microwave Method:

  • Place the roti on a microwave-safe plate.
  • Cover it with a damp paper towel to keep it moist.
  • Microwave on high for 20-30 seconds. Check and add more time if needed, but be careful not to overheat.

• Steaming Method:

  • Boil water in a steamer pot or double boiler.
  • Place the roti in the steamer basket, making sure it doesn't touch the water.
  • Cover and steam for 1-2 minutes until the roti is soft and warm.

• Toaster Method:

  • Place the roti in a toaster oven.
  • Set it to a low heat setting to avoid burning.
  • Toast for 1-2 minutes until warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the whole wheat flour, salt, and oil.

• Measuring cups: Used to measure the exact amount of whole wheat flour and water.

• Measuring spoons: Used to measure the salt and oil accurately.

• Rolling pin: Used to roll out the dough balls into flat, round shapes.

• Tandoor or oven: Preheated to high heat for cooking the roti.

• Kitchen towel: Used to cover the dough while it rests.

• Spatula or tongs: Used to flip the roti while cooking.

• Plate: To place the cooked roti once it is removed from the heat.

Prepare ingredients in advance: Measure and mix the whole wheat flour, salt, and oil ahead of time to streamline the process.

Use warm water: Warm water helps the dough come together faster, reducing kneading time.

Rest the dough: Allow the dough to rest for 15-20 minutes to make it easier to roll out.

Preheat the oven: Preheat your tandoor or oven while the dough rests to save time.

Batch roll: Roll out all the dough balls before cooking to speed up the process.

Cook multiple rotis: If possible, cook multiple rotis at once to save time.