Adventures in bread making 4 – Finally, success with Tandoori Roti

Tandoori Roti

NOTE: I have modified the recipe a little – these are highlighted below with the date 8/11/11.

There is a video for this here.

I have not had much success in making tandoori roti at home. Tandoori roti is a North Indian unleavened bread made with wholewheat flour in a clay oven. To me it is a much tastier bread than naan but devilishly difficult to create at home. Flour, water and salt is all that is needed. One would think it would be pretty simple to do, right? Wrong.

Try as I have, I could never get it right. Either the roti was too hard or undercooked. This was somewhat alleviated once I started using a pizza stone (Note to all people cooking Indian food – get yourself a pizza stone – naans and rotis are a breeze on it). After multiple attempts at making this roti, I think I finally cracked the code. There were three problems I had with my approach. The key, is, of course, the dough (duh!). My dough in the past was not soft enough. The second problem was that I was not letting the gluten develop enough – easy enough to fix by aggressive kneading and then letting the dough rest. Thirdly, I was rolling the rotis out too thick – tandoori rotis need to be thicker than chapatis but not by too much – a thickness of about 3/16 of an inch works pretty well. Once these were taken care of, the rest was easy.

And so, ladies and gentlemen (drum roll), may I present to you the tandoori roti!

INGREDIENTS (for 9 rotis)

3 cups wholewheat flour (Atta – Indian flour, is best)

1 to 1 1/2 tsp salt (8/11/11)

Water (you should need about 1 cup water) – add about 1/4 cup at a time.


1.Put the pizza stone in an oven and preheat to 450F. The pizza stone should be heated for at least 45 minutes.

2. In a separate bowl, mix the flour and salt.

3. Add water a little at a time and really go at the dough. Mashing and kneading till it is soft.

4. Make six balls out of the dough.

5. Put the balls on a floured surface and cover with a damp cloth. Leave for 30 minutes.

6. Flatten the balls, one at a time, lightly flour them on both sides and roll discs a little thicker than a chapati, about as thick as a flour tortilla (8/11/11).

7. Put on the pizza stone and bake for a few minutes till they are puffed and starting to brown. NOTE: You can turn the oven to broil (or grill) during the cooking phase to ensure that the bread has some nice brown spots.

8. Enjoy.



Filed under Indian

3 responses to “Adventures in bread making 4 – Finally, success with Tandoori Roti

  1. Pingback: Tandoori Roti Demystified – Video | foodydoody

  2. Pingback: Paneer Keema – a variation on the standard Matar Paneer | foodydoody

  3. Pingback: Rotis on the Grill | foodydoody

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