Who says you need a tandoor for tandoori roti? Soft, smoky tandoori roti made on a tawa no oven, no tandoor! Just high heat, one desi trick, and restaurant-style results at home. This tawa version is soft inside, slightly charred outside, and perfect with any of your favourite curry be it dal recipes or any vegetable curry or be it paneer or chicken dishes. Simple ingredients, big flavour! Restaurant-style tandoori roti on tawa made easy !...
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In a big bowl, mix whole wheat flour, salt, baking powder, sugar, and sour curd. Knead into a semi-soft dough. Add a few drops of water if needed while kneading, but sour curd should be enough.
Massage the dough with cooking oil and let it rest for 15-20 minutes.
After resting, knead the dough again for 2-3 minutes and make medium-sized balls slightly bigger than usual chapati size.
Heat the tawa and roll the dough balls into 7-8 inch size in length. Ensure the roti is slightly thick like a paratha. Sprinkle black sesame seeds and roll slightly to press them in.
Wet one side of the roti lightly with water and place the wet side down on a hot tawa (no oil).
Cook until bubbles appear and the roti sticks to the tawa. Flip the tawa upside down and cook the roti directly on the flame until brown spots appear.
Brush the cooked roti with butter or ghee and garnish with coriander leaves before serving.
If consuming later, keep cooked rotis covered in a cloth or casserole to retain steam.
Adding sugar while kneading dough gives better browning & softness to the roti.
For tandoori roti, dough should be firm but smooth.
Thickness should be like naan, not phulka. This keeps it soft inside.
Use iron or heavy tawa to make restuarant style tandoori roti. Non-stick may not hold the roti well when inverted.
Brush immediately with butter/ghee. This locks in moisture and softness.
Why does tandoori roti stick to the tawa?
Because one side is lightly brushed with water. Brush some more water but don't overuse.
Which tawa works best?
Iron or heavy-bottom tawa. Avoid non stick pan as it may loosen the roti and it would be difficult to give the tandoor effect.
How do restaurants get perfect browning?
It's because of sugar used while kneading the dough.
When should butter be applied?
Immediately after removing from flame.This locks in moisture and softness also keeps the roti softer for longer time.
Why does tandoori roti turn hard?
It must be because you roasted on low heat. Keep the flame medium till bubbles come out. Then keep the flame high while turning the tawa for tandoor effect.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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