🔥 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.
🛒 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
The Pinch of Masala 