5 Steps to Make Restaurant-Style Tandoori Roti at Home

There’s nothing quite like warm, smoky tandoori roti served fresh with paneer, dal makhani, or rich curries. While traditional tandoori rotis are cooked in a clay tandoor, you can recreate a similar texture and flavor at home using a regular gas stove and a tawa.

Here’s a simple step-by-step recipe to make soft, restaurant-style tandoori rotis.

Ingredients

• 2 cups whole wheat flour
• ½ cup all-purpose flour (optional, for a softer texture)
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon baking powder
• 2 tablespoons curd (yogurt)
• 1 tablespoon oil or ghee
• Warm water (as needed)
• Butter or ghee for brushing

Step 1: Prepare the Dough

In a large bowl, combine the whole wheat flour, all-purpose flour, salt, sugar, and baking powder.

Add the yogurt and oil, then gradually pour in warm water while kneading. Continue kneading for 8–10 minutes until you get a soft, smooth dough.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Step 2: Roll the Rotis

Divide the dough into equal-sized balls.

Lightly dust with flour and roll each ball into an oval or round shape about 4–5 mm thick. Avoid making the roti too thin, as tandoori rotis are slightly thicker than regular chapatis.

Step 3: Apply Water

Brush or spread a thin layer of water on one side of the rolled roti.

The water helps the roti stick firmly to the hot tawa during cooking.

Step 4: Cook on an Inverted Tawa

Heat a cast-iron tawa until very hot.

Place the water-coated side of the roti directly onto the hot tawa so it sticks to the surface.

Once bubbles begin to appear, carefully turn the tawa upside down over a direct gas flame.

Cook until brown spots appear and the roti develops a smoky, slightly charred finish.

Carefully remove the roti using tongs.

Step 5: Brush with Butter and Serve

Immediately brush the hot roti with butter or ghee.

Serve hot with:

• Dal Makhani
• Paneer Butter Masala
• Shahi Paneer
• Butter Chicken
• Mixed Vegetable Curry
• Chole

Tips for Perfect Tandoori Roti

• Use a heavy cast-iron tawa instead of a non-stick pan.
• Make sure the tawa is very hot before placing the roti.
• Don’t skip the resting time for softer rotis.
• Cook over a high flame for authentic smoky flavor.
• Brush with butter immediately after cooking to keep the roti soft.

Final Thoughts

Making restaurant-style tandoori roti at home is easier than it looks. With the right dough, a hot cast-iron tawa, and a gas flame, you can enjoy soft, fluffy rotis with a delicious smoky flavor—without needing a traditional tandoor. Pair them with your favorite Indian curry for a complete restaurant-style meal.