Tandoori Roti on Tawa | Tandoori Roti on Stove Top

Tandoori roti is a kind of Indian flatbread only. But the method it's prepared makes it different. Let's see how to make tandoori roti on tawa.

Tandoori Roti on Tawa | Tandoori Roti on Stove Top

Tandoori Roti on Tawa | Tandoori Roti on Stove Top recipe. Here, this roti is prepared without an oven or tandoor. It's different texture-wise as well as taste. Initially, this roti was cooked in large tandoors; hence, it has a smoky, charred aroma.

This is very much loved in North India. If you travel on roadways, especially in the Northern part of our country, street-side restaurants are known as "Dhaba." You will also get this in restaurants, but I love the dhaba ones.

What is the difference between chapati & tandoori roti?

Chapati or flatbread is light and thin. Tandoori roti is thicker than that of the chapati. Chapati is cooked on Tawa on the stovetop, whereas tandoori roti is cooked in the tandoor (clay pot) or oven. This tandoori roti is cooked on a tawa or a skillet over a stovetop, giving this a burnt, smoky flavor similar to authentic ones.

Is tandoori roti same as naan?

No. Though they may look similar, both are entirely different. Usually, naan is made with refined flour, and tandoori roti is made with whole wheat flour, just like other flatbread dough.

In the case of naan, the dough is fermented and leavened with yeast or baking powder and curd. But here, it's regular dough with wheat flour and a pinch of salt—no soda, no yeast, and hence no leavening.

Naan is softer than these charred flatbreads. These rotis are stiff after being cooked under direct fire.

How to make tandoori roti on tawa?

In a mixing bowl, take wheat flour and salt. Mix well. Now add water little by little and knead this to a dough. Take out a large ball-sized portion and roll it evenly with the help of a rolling pin and board. Keep it even and thick.

Now on the top-end, brush it with water.

Heat tawa on medium-high heat. Once the tawa is hot enough, place the wet side of the roti on the tawa so that it will stick to it.

Then, you will see the bubbles on the surface.

Hold the tawa/ skillet with a tong or holder and invert the tawa so that the bread/ roti will directly contact the flame.

It will puff up, so be careful, as it might catch fire. Remove it to the side when it catches fire and put it in flame again. Make sure all sides are cooked nicely and evenly.

Remove from heat and tawa. You might need to scratch out the base a little as it's stuck to the tawa.

Now, apply ghee/ butter on top and serve it hot.

Tips For Best Tandoori Roti

The dough should be slightly tighter than regular dough but not as tight as poori dough. Otherwise, it will not stick to the tawa.

Don't make bigger roti at home as it will be difficult to get cooked evenly. Also, please don't make it too thick or too thin. While rolling it, make sure to roll it to a medium-thick roti.

Don't use non-stick tawa to make this tandoori roti at home. The best is to use cast iron tawa or regular iron tawa.

The tawa should be very hot while making roti so that roti will stick to the tawa nicely. Cook on medium-high flame.

While cooking on direct flame, make sure to rotate at regular intervals ensuring even cooking at all sides. Be careful as it may burn the roti if flame is on high mode.

Serving Ideas

It goes well with any curries or dal fry. I love to make this tandoori roti with any curry or any curried dal recipes. I preferably serve them with Indian curries or curried lentils like mushroom tikka masala, cauliflower tikka masala, chickpea tikka masala, paneer tikka masala, veg korma, paneer green peas curry, dal tadka, curried urad dal, or any curried dal.

Recipe card

Here I would request you to read other curries to serve with this, like mushroom matar masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.

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