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Tandoori Roti Recipe by Manjula

Tandoori Roti

Tandoori Roti is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor. This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor.
Recipe make 4 Rotis.
Course Bread
Cuisine Indian
Keyword clay oven, flatbread, naan, outdoor, Roti, tandoor, tandoori
Servings 4 roti


  • 1 cup whole wheat flour
  • ¼ cup all purpose flour maida
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ tsp sugar
  • 1 ½ Tbsp oil
  • ¼ cup yogurt
  • 1/4 cup water as needed

Also needed:

  • ¼ cup whole wheat flour for rolling
  • 2 Tbsp ghee clear butter


  • Mix the flour, baking soda, sugar, and salt together.
  • Next add the oil and yogurt and mix to make crumbly dough.
  • Add water as needed and mix to make smoother dough.
  • Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
  • Let the dough rest for at least 30 minutes.
  • Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
  • Next turn the oven to high broil.
  • Divide the dough into four equal parts.
  • Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
  • Roll each dough piece into 6-inch circles.
  • If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
  • Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
  • You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
  • Take roti out of the oven and brush lightly with clear butter (ghee).
  • Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.


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