🔥 Because Some Meals Deserve That Dhaba-Style Roti Char
Soft in the center, charred on the edges, and puffed just right — Tandoori Roti is the perfect partner to bold Indian curries.
While restaurants have the clay tandoor, our kitchen tawa does the job just fine. You’ll still get that rustic feel, smoky spots, and a bite that holds up to masala.
Tandoori Roti on Tawa
Ingredients
- 1½ cups whole wheat flour
- ¼ cup all-purpose flour (maida) (optional for softness)
- ½ tsp baking powder
- ¼ cup curd
- 1 tsp salt
- Warm water (for kneading)
- Ghee or butter (for brushing)
- A tawa (not non-stick!)
- Optional: a pair of tongs + open flame
Instructions
- Make the Dough
- Mix all ingredients and knead a soft, slightly stretchy dough.
- Cover and rest it for 30 mins.
- Roll It Thick
- Divide into balls. Roll each into a thick roti (not paper-thin).
- Sprinkle a few coriander leaves or kalonji on top (optional).
- Stick It, Flip It
- Heat a heavy tawa.
- Wet one side of the rolled roti with water. Place the wet side down on the tawa.
- Let it stick and puff.
- Flip Over the Flame
- Once bubbles appear, flip the tawa upside down over an open flame to char the top — just like a tandoor!
- Use tongs for extra browning if needed.
- Brush ‘ Serve
- Remove and brush with ghee or butter. Serve hot with your favorite curry.
🛒 What You’ll Need (Makes 6 rotis):
1½ cups whole wheat flour
¼ cup all-purpose flour (maida) (optional for softness)
½ tsp baking powder
¼ cup curd
1 tsp salt
Warm water (for kneading)
Ghee or butter (for brushing)
A tawa (not non-stick!)
Optional: a pair of tongs + open flame
🍞 How to Make It – Dhaba Style, No Tandoor Needed
1. Make the Dough
Mix all ingredients and knead a soft, slightly stretchy dough.
Cover and rest it for 30 mins.
2. Roll It Thick
Divide into balls. Roll each into a thick roti (not paper-thin).
Sprinkle a few coriander leaves or kalonji on top (optional).
3. Stick It, Flip It
Heat a heavy tawa.
Wet one side of the rolled roti with water. Place the wet side down on the tawa.
Let it stick and puff.
4. Flip Over the Flame
Once bubbles appear, flip the tawa upside down over an open flame to char the top — just like a tandoor!
Use tongs for extra browning if needed.
5. Brush & Serve
Remove and brush with ghee or butter. Serve hot with your favorite curry.
❤️ Why Tandoori Roti Wins Every Time
Gives restaurant-style feel at home
Pairs beautifully with thick gravies and paneer dishes
No yeast or tandoor needed
Just rustic, satisfying, roti love
You might also enjoy: Lachha Paratha – Flaky Layered Punjabi Flatbread Recipe, Homestyle Chhole Kulcha Recipe, Vegetable Biryani – Aromatic Comfort in Every Bite Recipe, Chicken Biryani – A Royal Treat from My Sunday Kitchen Recipe.
Why You’ll Love This Tandoori Roti on Tawa – No Tandoor, No Problem! Recipe
- ✅ Ready in 30 minutes or less
- ✅ Uses simple pantry ingredients
- ✅ Perfectly crispy outside with a soft interior
Tips for the Best Tandoori Roti on Tawa – No Tandoor, No Problem!
- Knead the dough until smooth — this gives the best texture
- Let the dough rest for 15-20 minutes before rolling
- Cook on a hot tawa and press gently for even puffing
- Brush with ghee right off the heat for authentic flavor
What to Serve with Tandoori Roti on Tawa – No Tandoor, No Problem!
- Pair with curd (dahi) and pickle for a classic breakfast
- Serve alongside any dal or sabzi for a complete meal
- Great with a cup of masala chai in the morning
Storage & Reheating
Tandoori Roti on Tawa – No Tandoor, No Problem! tastes best fresh off the tawa. Store leftovers wrapped in foil — room temperature up to 6 hours, refrigerator 2 days. Reheat on a hot tawa for 1-2 minutes per side.