Tandoori Roti

Tandoori Roti Recipe by Manjula

Tandoori Roti

Tandoori Roti is made with whole-wheat flour and traditionally cooked bread 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. These are great to eat with gravy and vegetable preparations such as dal makhani, matar paneer etc.
Recipe make 4 Rotis.
5 from 1 vote
Course Bread
Cuisine Indian
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.


Serving Suggestions
Keyword clay oven, flatbread, naan, outdoor, Roti, tandoor, tandoori
Tried this recipe?Let us know how it was!

Ah, Tandoori Roti, the epitome of Indian bread-making mastery! Originating from the depths of tandoor ovens, these round, slightly charred breads boast a heavenly aroma and a tantalizing taste that’s hard to resist. Whether you’re enjoying them with creamy curries or savoring them on their own, Tandoori Rotis are sure to transport your taste buds to culinary nirvana.

Tips for Making Perfect Tandoori Roti:

Knead with Love: Start by kneading a soft and pliable dough using whole wheat flour, water, and a pinch of salt. The key to soft Tandoori Rotis lies in the dough, so don’t skimp on the kneading process. Channel your inner baker and knead with love!
Rest and Relax: Allow the dough to rest for at least 30 minutes, covered with a damp cloth or plastic wrap. This resting period allows the gluten to relax, making the dough easier to roll out and resulting in softer rotis.
Roll with Care: Divide the dough into equal portions and roll each portion into a smooth ball. Dust your work surface with flour and roll out each ball into a thin, round roti. Aim for a thickness of about 1/8 inch for that perfect balance of softness and chewiness.
Heat Things Up: Preheat your oven to the highest temperature setting, ideally with a pizza stone or baking sheet placed inside. This ensures that your Tandoori Rotis bake quickly and develop that coveted charred exterior.
Embrace the Char: Once your oven is preheated, carefully transfer the rolled-out roti onto the hot pizza stone or baking sheet. Let them bake for a few minutes until they puff up and develop those beautiful charred spots. Don’t be afraid to embrace the char— it adds depth of flavor and authenticity to your Tandoori Rotis.
Brush with Love: As soon as your Tandoori Rotis come out of the oven, brush them generously with ghee or oil for a touch of richness and shine. This step not only enhances the flavor but also keeps the rotis soft and moist.

Suggestions for Serving Tandoori Roti:

Pair your freshly baked Tandoori Rotis with aromatic curries like butter paneer, paneer tikka masala, or dal makhani for a truly indulgent meal experience.
Don’t forget to serve them alongside cooling accompaniments like cucumber raita or mint chutney to balance out the spices and add a refreshing touch to your meal.
For a simple yet satisfying snack, tear off a piece of Tandoori Roti and dip it into your favorite dips or spreads, such as hummus or tzatziki.

Benefits of Enjoying Tandoori Roti:

Nutritious and Wholesome: Tandoori Rotis made with whole wheat flour are rich in fiber, vitamins, and minerals, making them a nutritious choice for any meal.
Versatile and Adaptable: Tandoori Rotis can be enjoyed with a wide range of dishes, from creamy curries to grilled meats and veggies, making them a versatile addition to any menu.
Authentic and Flavorful: Nothing beats the smoky aroma and distinct flavor of Tandoori Rotis baked in a hot tandoor oven. Recreate the magic at home and transport your taste buds to the streets of India with every bite.

Variations of Tandoori Roti:

While the classic Tandoori Roti is a timeless favorite, there are endless variations and creative twists to explore. Some popular variations include:

Herb Tandoori Roti: Elevate the flavor of your Tandoori Rotis with a blend of fresh herbs like cilantro, mint, or parsley mixed into the dough for a burst of freshness in every bite.
Stuffed Tandoori Roti: Take your Tandoori Rotis to the next level by stuffing them with flavorful fillings like spiced potatoes, paneer, or minced meat before baking. Simply roll out the dough, add the filling, seal the edges, and bake until golden brown and cooked through.

FAQs (Frequently Asked Questions) about Tandoori Roti:

Q: Can I make Tandoori Roti without a tandoor oven?

A: Absolutely! While nothing quite compares to the authentic smoky flavor of Tandoori Rotis baked in a tandoor oven, you can achieve similar results using a hot oven or grill. Simply preheat your oven or grill to the highest temperature setting and follow the same baking process as described earlier.

Q: Can I freeze Tandoori Roti for later use?

A: Yes, you can freeze Tandoori Rotis once they are cooled completely. Stack them between layers of parchment paper or aluminum foil, wrap them tightly in plastic wrap, and store them in an airtight container or resealable plastic bag in the freezer. To reheat, simply thaw them in the refrigerator overnight or warm them up on a hot skillet or grill before serving.

Q: Can I make Tandoori Rotis with gluten-free flour?

A: While traditional Tandoori Rotis are made with whole wheat flour (atta), you can experiment with gluten-free flours like rice flour, chickpea flour, or a gluten-free flour blend to make gluten-free Tandoori Rotis. Keep in mind that the texture and flavor may vary slightly, so it may take some trial and error to achieve the perfect gluten-free version.

In conclusion, Tandoori Roti is not just a bread—it’s a culinary adventure waiting to be explored. With its smoky aroma, soft texture, and versatile nature, Tandoori Roti has the power to raise any meal from ordinary to extraordinary. So, don your apron, fire up the oven, and get ready to embark on a flavorful journey through the vibrant world of Indian cuisine with Tandoori Roti as your trusty companion.

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76 thoughts on “Tandoori Roti

  1. Hellow Aunty,

    i am very fond of tandoori roti but i dont have pizza stone at home, can i use nonstick tawa for this, or anty other alternative.

  2. Hello Aunty
    I tried tandoori roti with your method it was sticking on the pizza stone i did wet my hands and i did put some butter on the pizza stone before putting the roti onto the stone it was cooking from the upper side and stick on the stone and i tried alot but it wont come too can you plz tell me wat i m doing wrong


  3. Hello Manjula aunty,
    I love your method of teaching and all your recipes. You are doing such a big service to so many of us newly married women who are just learning to cook.
    Can you please tell me the brand of your pizza stone and from where you bought it? I’m moving to the US soon, so i’m planning to buy one. Thank you!

  4. Hi aunty,
    I love your website and tried most of your recipies. They are too good thank you verymuch.
    Can you please tell me where I can get Pizza stone. I am in India Mumbai. can you please tell me where it is available.
    waiting for your reply.

  5. hello aunty,
    really ur all recipes r fantastic ,fantabulous ,outstanding
    but,in these contents indian pastas,soups , pizzas r not there
    so, i suggest plz don’t mind but add these recipse also

      1. Not necessarily. Atta is traditionally made in chakki whilst whole wheat flour is ground using machines. However I have seen some Indian brands labeling the traditional atta as whole wheat flour.

  6. hello aunty

    what is a pizza stone, baking stone
    where do we get it.(& its cost)
    can we use the terrocota tile as yours resemble them.

    do u think buying an electric tandoor is a good choice to make rotis. can u suggest one good product. i am from tamilnadu.


  7. hi manjulaji,
    I tried these at home.as much as we love eating tandoori roti I couldnot get it cooked right.I have gas oven which has broiler at the bottom as separate compartment.
    what do I do?Does somebody has some solution?

      1. Thanks Manjulaji,
        I tried that too.It was better than the oven baked one but not perfect.It still tasted little raw at places.Do you think for little crisper like in dhabas ,we should avoid soda from the recipe?

  8. hi aunty,
    can u please tell me if i can use tawa instead of baking stone?
    and my oven is only up to 450 fahrenheit. will it still work?
    thanks in advance

  9. Hello Aunty,
    ur videos r really helping us to cook very easily and……….
    I tried ur Tadoori its really awesome and i was surprised that i made it at home with in a min., and i tried this bread when i invited our friends and they were surprised too like “Can we do it at home!!!!!!!!!!!!???” and they left our place and still asking me on phone “Can we!!!!!!!!!!!!”
    now i want to know how to make the “stuffed kulchas” its like same as stuffed paratas or……………….differ’t
    Could u please show us how to make stuffed kulchas(any stuffing like garlic, onion)


  10. Hi,
    In Step #5, it is mentioned to keep the dough for 30 mins. Can I make raw roti till #11 without #5 step & keep it for 30 mins?
    If that is not possible, can I keep the rolled raw roti for say 4 hours before putting it in tandoor? What if I keep such roti outside? Will it change color & what will be the effect?


  11. Hi manjula aunty,

    thanks for the lovely recipes. I tried to make tandoori roti. since i live in australia my oven has a maximum temperature of 250 degrees c. I did preheat the oven at the maximum temp , the rotis also puffed up nice but were stuck on the stone while taking them out. what could be the reason?
    thanks and awaiting ur reply


  12. Dear Manjula Aunty,

    You are great!! I have learnt a lot from you. Thanks for all your lovely recipes.
    I tried making Tandoori Rotis and I did it exactly the way you showed, but the rotis did not puff up and even after keeping it for about 10 mins they were not cooked fully. What could be the reason?
    Can we rest the dough for more than one hour? I had kept the dough for more than 2 hours before making rotis. Is that the reason? Kindly let me know.

  13. hello Manjula ji,
    I followed ur recipe and heated the pizza plate to 500F for 30 mins and put to broil. But my rotis did not pluff even after 10 mins. I had to turn them and eat it like rusk bread.
    What could be the problem? Can u suggest?

      1. Thanks for the reply Manjula ji. It does not help me solve the problem for me though. Is the whole wheat flour to be used different from the one used for rotis?

    1. If the naan don’t puff after a few minutes, take them out of the oven anyhow because they should be cooked.

      The reasons for not puffing could be many, but common ones are: the dough was too dry (the bread needs moisture to create steam and puff) or the yeast was old. Buy a new packet of yeast and check the expiration date.

      If the yeast was fresh, then the other possibility is that the yeast didn’t have enough time or warmth to activate. When you let your dough rest, put it in a warm room if your house is chilly.

      You can use the same wheat flour as rotis.

      Hope this helps.

  14. hello mrs. Manjula .. i always look in to your recepie website when i need to learn some new dishes.. ur way of telling and teaching and showing is so great, im so glad that i found your way of teaching.

    mahima agarwal

  15. Dear Madam Manjula,

    I love your recipes alot. Esecially seeing the video is of tremendous help and i get the exact accuracy.

    I wanted some christmas recipes, if you could please publish some on your website, it would be wonderful.

    Thanks and regards


  16. hi aunty,

    i have been making rotis in cooker all along..they cum out gr8. thought i will try ur recipie in Oven, but my rotis came out very hard.. i did preheat the oven for 30 min at 500 deg . Also in ur reciepe u add baking soda to the rotis, is it for the reason that we r making it in oven?

  17. Namstey manjula ji,
    my hubby is a grt fan of indian food 🙂
    would like to give you and your website a very big thank for posting such a gud recipe for tandoori roti , i tried this and it turned out very well .
    have tried so many dishes from ur website all rocks 🙂 thnks very much again .


  18. Hello Manjula aunty,

    At the outset, I would like to thank you for all your delicious and easy to make receipes.

    I have a question regarding “Tandoori Roti”. I have a punjabi friend who had made roti’s in a pressure cooker. She had 1st heated the pressure cooker, applied water to one side of the roti. The water applied side of the roti was stuck to the inner side of the pressure cooker. The pressure cooker was then kept upside down for the roti to bake. I tried this menthod but the rotis eventually get stuck to the side they were applied water on. Any suggestions.


    1. hi shalaka,
      i myself have been making the tandoori roti the same way. All u need to do is heat the side of the cooker 1st where u r abt to put the roti ( the side of the cooker on flame), then let the cooker be like that for abt 30 sec so that roti cooks frm down. then do the other sides. I generally make 3 rotis at a time. and believe me,,.. they never have stuck.. hope this helps.

  19. Your recipes are too good. I am so inspired seeing your cooking. Want to try this one at home. Can you please advise as to where can we get the Pizza stone?

  20. Hello Manjula Maam,
    I would first like to thank you for so many great recipes. I have tried couple of your recipes and you have made it really easy for me to follow it. A million thanks!
    I have a question Manjula Maam, regarding tandoori roti and tandoori naan. I have an (ALL Clad Pizza Stone), I can only bake this stone in the oven at a maximum of 450 degrees farenhite, I was wondering if you can share any tip, should I increase number of minutes I bake the roti/naan?
    My husbands 30th. birthday is on the August 15th and I am planning to bake naan and roti for the dinner, your advise will be greatly appreciate.
    Thank you once again and I hope to hear from you soon.
    Have a nice weekend, Maam.

    P.S. (Could you share the recipe for Louki(Doodhi) Kofta)
    Thank you,

  21. Hi Manjula Aunty,

    I followed your recipe for tandoori Roti and it turned out AWESOME!! The softest and the tastiest rotis….Thanks so much for the recipes and videos……My entire family loves watching your videos..

  22. Hello Aunty, I have got a gas aluminium tandoor as a gift. But there is no instruction manual . Kindly help me to use it to make different veg dishes including roti.

  23. Thankyou for a clear presentation. What ways can this combined to make meals. I was not familiar with what you were to serve them with. I require a lot of protien.
    Thanks, Charles

  24. hello aunty, Thanks a million for all the efforts. your recipes are very very good. I am a terrible cook but I have improved my skills because of you thanks a ton.Lots of love , Kirti.

  25. Dear Manjula mam, your website is awesome…It has a great collection… Though this is first time I am looking at ur site, I always watch ur you tube videos.

    You are doing a terrific job. I love your recipes. will keep coming back..

  26. hi, manjula aunty

    the measurement of your recepie is perfect. can you share the recepie of nylon khaman , gujrati snack….
    thank you…..

  27. Dear Manjulaji,
    can you please tell me from where i can get teh pizza stones in india.. How are they called in india and what other alternatives can be used ( if any ) available ….

  28. Hi Auntie,
    I tried tandoori roti, it came up really good. but The Pizza stone broke in the oven. Do you think it Happened becoz of temprature ? give me advise on that

    1. Pizza stones are fragile and must be handled carefully and stored flat when not in the oven.

      Sorry to hear it broke. If it’s new, you may be able to return it to where you bought it from.

  29. hello aunty… thankyou very much for this wonderful and simple recipe… can i use aluminium foil instead of pizza stone because i dont have one,, waiting for ur reply soon

    1. Check with any department store or kitchen supply store. I don’t know the stores in Canada, but do a little asking around at some stores and they should be able to direct you to a store that sells them.

  30. I bought my pizza stone from The Pampered Chef. It’s round but I think they have other shapes. You might try Googling pizza stones or Pampered Chef.

    1. Yes you can make phulka on an electric stove. Heat the tava and cook the phulka as normal. To puff it up, you need to place a cooking grill over the electric element and then put the phulka on the grill. The heat (on medium high to high depending on your stove) will puff the bread just as on a gas stove.

      It may take a little practice, but it really isn’t any different from doing it on a gas stove.

    1. You can get the Pizza Stone in Walmart where Baking sheets and Pizza/Pie Pan are
      are available (in kitchen aisle). It’s not very expensive. I hope you find it.

  31. Thanks for this awesome recipie…I had tried it yesterday and had come out beautifully.Your measures are just perfect…I am looking for new recipies in your site daily and have recommended many of my friends to try it out…My husband likes the recipies I try from your site.Thanks again.

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