🫓 Tandoori Roti
Tandoori roti is a whole-wheat flatbread slapped onto the inner wall of a hot clay tandoor and baked in a minute or two until puffed and blistered. Made from just whole-wheat flour, water and salt, it is chewy in the middle with crisp, charred edges, and is often brushed with a little ghee. It is served with dals, curries and tandoori dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g whole-wheat flour (atta)
- 200 ml water
- 1/2 tsp salt
- 1 tbsp ghee for brushing
Method
- Mix flour and salt, add water gradually and knead into a soft dough.
- Cover and rest for 20 minutes.
- Divide into 6 balls and pat or roll each into a round about 15 cm across.
- Bake on a very hot inverted heavy pan or pizza stone in a 250 °C oven until puffed and spotted, about 3–4 minutes.
- Brush lightly with ghee and serve hot.
How to make it lighter
- Skip or halve the ghee brushing: 1 tsp ghee ≈ 40 kcal.
- One roti alongside dal or grilled meat is usually enough with plenty of vegetables.
- Make thinner, smaller rotis so each portion is lighter.
History
Tandoor ovens have been used across Punjab and the wider northwest of the subcontinent for centuries, and roti baked in them is a staple of Punjabi dhabas. Tandoori roti remains a cheaper, simpler everyday alternative to naan in North Indian restaurants today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →