Tandoori roti recipe with no maida, no yeast and no tandoor. Whole wheat aata tandoori roti on tawa is a delicious and flavorful bread that can be enjoyed with tasty curries and dishes. Here is a step-by-step procedure with a detailed video recipe.
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Tandoori roti is made by kneading whole wheat flour with water, salt, and ghee (clarified butter). The dough is then shaped into round balls, flattened, and rolled into thin discs. Before cooking, one side of the roti is moistened with water, which helps it stick to the hot tawa. The heat of the tawa gives the roti a slightly charred and smoky flavour and then flip the tandoor roti on the fire and serve inside soft and fluffy tandoori roti with any gravy.
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Traditionally, tandoori roti was made in communal clay ovens, with each household preparing their dough and taking turns baking their bread. But at home, we cannot make it in clay ovens, even some of them may not have ovens, so here we made tandoor roti on tawa. Over time, tandoori roti has become a popular and widely enjoyed dish, both in restaurants and homes, not just in the Punjab region but also in other parts of India and the world.
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Tandoori roti is often served with curries, lentils, or grilled meats. Its unique flavour and texture make it a favourite choice for many people, especially when paired with spicy or flavorful dishes. Whether enjoyed in a restaurant or prepared at home, tandoori roti continues to be a beloved and iconic part of Indian cuisine.
9 most popular veg curries:
- Andhra Gutti vankaya Kura
- palak paneer(spinach curry)
- Gongura masala curry(bhaji recipe)
- Mushroom curry
- Carrot potato curry(aloo gajar ki sabzi)
- Ridge gourd curry(beerakaya kura)
- Chana masala(chickpea curry)
- Paneer butter masala
- Arbi sabji
Tips for a perfect tandoori roti:
- Whole wheat flour (atta) is the best choice for tandoori roti, but you can also use all-purpose flour.
- The dough should be soft and pliable, but not sticky.
- Knead it for at least 10 minutes, or until it is smooth and elastic.
- Cover and rest for at least 20 minutes. This will help the dough easier to roll out.
- The roti should be about thick but be careful If it is too thick, it will not cook evenly.
- The tawa should be hot enough that a drop of water sizzles and evaporates immediately.
- Directly cook the roti over a flame for tandoor char spots.
- Carefully hold the tawa over the flame for about 30 seconds, or until the roti is cooked through.
- Be careful not to overcook the roti, or it will become dry and hard.
- Remove from tawa brush ghee/butter this will make the roti soft and flavourful.
Tandoori roti recipe video:
Tandoori roti recipe card:
Tandoori roti recipe with no maida, no yeast and no tandoor. Whole wheat aata tandoori roti on tawa is a delicious and flavorful bread that can be enjoyed with tasty curries and dishes.
- Wheat flour – 2 cups whole wheat aata
- Salt – 1/2 teaspoon
- Baking powder – 1 teaspoon
- Baking soda – 1/4 teaspoon
- Ghee – 2 tablespoons
- Sugar – 1 tablespoon
- Curd – 1 cup
- Oil – 2 teaspoons
- Butter – 5 teaspoons
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Take a bowl mix 2 cups of wheat flour, 1/2 teaspoon of salt and 1 teaspoon of baking powder.
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Also, add 1/4 teaspoon of baking soda, 2 teaspoons of ghee, 1 tablespoon of sugar and 1/2 cup of curd.
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Mix well, pour little by little water and make a soft and smooth dough.
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Drizzle a teaspoon of oil over the dough and knead it again for 2 minutes.
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Spread a teaspoon of oil on the top of the dough.
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Cover with a wet cloth and rest for at least 20 minutes.
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Knead the dough and divide it into 5 equal portions.
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Roll them as balls, dust flour, and pat the dough.
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Roll it into a large and round roti shape of thick size.
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Wet one side of the roti with water.
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Now, carefully place the wet side of the roti onto the hot tawa.
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Press the roti until it sticks to the tawa.
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Cook the roti for about 30 seconds over a high flame or until you see bubbles forming on the surface.
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When the bubbles appear flip the tawa on another side.
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Cook the other side for a minute or two until it puffs up and gets a nice golden brown color.
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Take into a serving plate and brush a teaspoon of butter.
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Repeat the process with the remaining dough.
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Serve the tandoori roti with any veg or non-veg curries and enjoy the day.
- The dough should be soft and pliable, but not sticky.
- Cover and rest for at least 20 minutes. This will help the dough easier to roll out.
- Directly cook the roti over a flame for tandoor char spots.
- Carefully hold the tawa over the flame for about 30 seconds, or until the roti is cooked through.
- Be careful not to overcook the roti, or it will become dry and hard.
- Remove from tawa brush ghee/butter this will make the roti soft and flavourful.
Step-by-step procedure for tandoori roti recipe:
Making dough:
Take a bowl mix 2 cups of wheat flour, 1/2 teaspoon of salt and 1 teaspoon of baking powder.
Also, add 1/4 teaspoon of baking soda, 2 teaspoons of ghee, 1 tablespoon of sugar and 1/2 cup of curd.
Mix well, pour little by little water and make a soft and smooth dough.
Drizzle a teaspoon of oil over the dough and knead it again for 2 minutes.
Spread a teaspoon of oil on the top of the dough.
Cover with a wet cloth and rest for at least 20 minutes.
Shaping:
Knead the dough and divide it into 5 equal portions.
Roll them as balls, dust flour, and pat the dough.
Roll it into a large and round roti shape of thick size.
Wet one side of the roti with water.
Tandoori roti on tawa:
Now, carefully place the wet side of the roti onto the hot tawa.
Press the roti until it sticks to the tawa.
Cook the roti for about 30 seconds over a high flame or until you see bubbles forming on the surface.
When the bubbles appear flip the tawa on another side.
Cook the other side for a minute or two until it puffs up and gets a nice golden brown colour.
Take into a serving plate and brush a teaspoon of butter.
Repeat the process with the remaining dough.
Serve the tandoori roti with any veg or non-veg curries and enjoy the day.
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