Tandoori roti or Naan is my staple order in restaurants when we dine out, As I always prefer north indian cuisine it would be either Roti or Naan with any gravy.As a big fan of tandoori roti, I tried quite a few methods to recreate the same texture of the roti as we get in restaurants and finally I got hold of making it since a year so thought to share it now. Pin If you have any more questions about this tandoori roti recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this tandoori roti recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Tandoori Roti
Serve hot! Pin
Expert Tips
Use iron tawa for best results. I used homemade chapathi flour so it absorbs more water than the store bought flours so adjust according to your flour variety. Make sure to rotate and cook else it will get cooked only in the middle. It is recommended to use tawa with handle so that its easy for you to hold and flip over.Yes I have tried in nonstick and the texture was not that great so I am suggesting to use iron tawa.You can even use a kadai. Do not use nonstick tawa as you might not get the right texture. Make sure to roll the rotis a bit thick and not too thin like we do for phulkas. Do not overcook while cooking in direct flame, I always use high flame, rotate and cook for just few seconds.
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