Tandoori Roti Recipe | Butter Tandoori Roti Recipe

Tandoori Roti is one of India’s most loved flatbreads. It is round, soft, and slightly crispy with a smoky flavour that comes from cooking it in a hot clay oven called a “tandoor.” It is believed that the tandoor oven was used in ancient times in parts of Punjab, Afghanistan, and Pakistan. The word "tandoor" comes from the Persian word "tanur." These clay ovens were used not just to cook meat but also to make bread like naan and tandoori roti. Over time, the tradition spread across North India and became a common part of Indian meals, especially in Punjabi cuisine. You will often see tandoori roti in Indian restaurants, especially with dishes like Paneer Butter Masala, Dal Makhani, Chole or chicken curry. You can make a similar version on a regular tawa or even in an oven. In this recipe, we will learn how to make soft, fluffy butter tandoori roti at home with easy steps.

What is Tandoori Roti Recipe

Tandoori Roti is a type of Indian flatbread that is soft inside and slightly crispy outside. It is made using whole wheat flour, salt, and water. What makes it special is how it is cooked. This roti is made in a very hot clay oven called a “tandoor,” which gives it a smoky taste and a light charred look. The high heat helps the roti puff up and cook quickly. It is usually round in shape and served hot with different Indian curries, vegetables, or lentils.

To make butter tandoori roti, first, make a soft dough using whole wheat flour, salt, and water. Let it rest for 20–30 minutes. Then divide the dough into small balls, roll them into circles, and cook on a hot tawa or place them directly over the flame using tongs to puff them up. Once cooked, brush some butter on top while it is still hot. That’s it! Your homemade butter tandoori roti is ready to enjoy.

Traditionally, tandoori roti is made in restaurants using a tandoor. But now, you can easily make a similar version at home using a gas stove, tawa (flat pan), or even an oven. It won’t be exactly like a tandoor version, but it will still taste very good. In this recipe, you will learn how to make soft and delicious butter tandoori rotis at home with simple steps.

How to Make Tandoori Roti

Making Tandoori Roti at home is easy, even if you don’t have a tandoor. You only need a few simple ingredients like whole wheat flour, salt, water, and a little oil or ghee. Let’s begin and learn how to make this healthy roti at home.

Make the Dough

To make soft and tasty butter tandoori roti, first we need to prepare the dough.

Step 1:– Take a large mixing bowl. Add 2 cups of whole wheat flour (atta) into the bowl. Add ½ teaspoon of salt to the flour. Mix it gently with your hand or a spoon.

Step 2:– Now, add 1 tablespoon of oil or ghee to the flour. This makes the roti soft. Mix the oil into the flour using your fingers until it looks crumbly.

Step 3:– Next, slowly add water, a little at a time. Start mixing with your hand while adding water. Keep adding and mixing until the flour comes together and forms a dough. This may take about 7 to 10 minutes.

Step 4:– If the dough feels too sticky, sprinkle a little more dry flour and knead. If it feels too dry or hard, add a few drops of water and knead again.

Step 5:– When the dough is soft and smooth, apply a few drops of oil on top. This helps to keep it moist. Cover the bowl with a plate or a clean cloth. Now, let the dough rest for 20 to 30 minutes.

Resting helps to make the dough soft and easy to roll later. After resting, your dough is ready to make tandoori roti.

Divide and Roll

After the dough has rested for 20 to 30 minutes, it is soft and ready to use.

Step 6:– First, take the dough and press it gently with your hands. Then, divide the dough into 6 equal parts. You can do this by rolling the dough into a log shape and cutting it into 6 pieces. Each piece should be the same size.

Step 7:– Now, take one piece of dough and roll it between your palms to make a smooth round ball. Do the same with all the dough pieces. Keep the balls covered with a cloth so they do not dry out.

Step 8:– Next, take one dough ball and place it on a clean rolling board or flat surface. Sprinkle a little dry flour on the board and on top of the ball. This will stop it from sticking while rolling.

Step 9:– Using a rolling pin (belan), gently roll the dough into a round or oval shape. It should be about 6 to 7 inches wide and not too thin or too thick. If the dough sticks, sprinkle a little more dry flour and keep rolling gently.

Step 10:– Repeat this process with all the dough balls. Keep the rolled rotis on a clean plate or cloth. Don’t stack them on top of each other.

Now your rotis are ready to cook.

Cook the Roti

Step 11:– First, heat a tawa (flat pan) on medium to high flame. Make sure the pan is hot before you put the roti on it.

Step 12:– Take one rolled roti and place it carefully on the hot tawa. Let it cook for 10–15 seconds, or until you see small bubbles forming on the surface.

Step 13:– Now, flip the roti using tongs or a flat spoon. Cook the other side for about 20–30 seconds. You will see light brown spots appear on the bottom.

Step 14:– Flip the roti again, and press the edges gently using a clean cloth or spatula. This helps the roti to puff up.

Step 15:– To make it more like real tandoori roti, hold the roti with tongs and place it directly on the gas flame. Move it slowly over the flame to roast both sides. It will puff up and get a light smoky taste.

Step 16:– If you are not comfortable using the flame, you can cook both sides well on the tawa itself. Just flip it a few times and press gently to make it puff up.

Step 17:– Once the roti is cooked and has nice brown spots on both sides, remove it from the tawa. Place it on a plate or clean kitchen cloth. Repeat the same process for all the remaining rotis.

Add Butter and Serve

Step 18:– As soon as you take the roti off the tawa or gas flame, place it on a plate. While the roti is still hot, take a little butter and spread it on top using a spoon, knife, or butter brush. The butter will melt quickly and make the roti soft, shiny, and full of flavor.

Step 19:– Once all the rotis are ready and buttered, serve them hot. Tandoori roti tastes best when it is fresh and warm. You can eat it with:

Paneer Butter Masala
Chicken Curry
Dal Makhani
Chole (Chickpeas Curry)
Mixed Vegetable Curry

You can also enjoy it with just curd or pickle for a simple meal.

My Other Delicious Popular Vegetarians Recipes

Expert Tips

Tandoori Roti is usually made in a hot clay oven called a tandoor, which gives it a smoky flavour and special texture. But don’t worry! Even if you don’t have a tandoor at home, you can still make soft and tasty tandoori roti using a tawa (flat pan) and gas flame. Just follow these helpful tips step by step.

1. Knead soft dough with warm water:- Use warm water while making the dough. It helps the flour absorb water better and makes the dough soft. Knead the dough for at least 7 to 10 minutes. The dough should feel smooth and soft, not sticky or dry. This is very important for soft rotis.

2. Let the dough rest for 30 minutes:- After kneading, cover the dough and let it rest for 20 to 30 minutes. Resting makes the dough easier to roll and helps the roti puff up better when cooking. It also improves the texture of the roti.

3. Use only whole wheat flour (atta):- For best results, use regular Indian atta (wheat flour). Do not add maida or other flours, as it will change the texture and the roti may become chewy or hard.

4. Roll the roti evenly, not too thin, not too thick:- When rolling the roti, make sure the thickness is medium. If it is too thin, it will become dry and hard. If it is too thick, it may stay raw from inside. Try to roll the dough evenly so the roti cooks properly on all sides.

5. Use a very hot tawa (flat pan):- Before placing the rolled roti on the tawa, make sure the pan is very hot. If the pan is not hot enough, the roti will become dry and won’t puff. A hot tawa helps the roti cook fast and get nice brown spots like in a tandoor.

6. Flip the roti at the right time:- Wait until bubbles appear on the first side before flipping. Then cook the second side for a few more seconds. Flip only 2 or 3 times total. Flipping too many times can make the roti hard.

7. Roast directly on gas flame for tandoor effect:- Once both sides are cooked on the tawa, pick the roti with kitchen tongs and roast it directly on the gas flame. Move it gently over the flame. This makes the roti puff up and gives it a smoky, tandoori taste and look. This step is optional but adds great flavor.

8. Brush butter immediately after cooking:- As soon as the roti is taken off the heat, apply butter on top while it’s still hot. The butter melts quickly and soaks into the roti, making it soft, shiny, and flavorful. You can use regular butter or ghee.

9. Store rotis in a covered container or cloth:- After making each roti, place it in a hot case (roti box) or wrap it in a clean kitchen towel. This keeps the rotis soft and warm until you’re ready to serve.

10. Serve hot and fresh:- Tandoori rotis taste best when served hot and fresh. If you keep them out for too long, they may become dry or hard. Always try to make them just before eating.

These expert tips will help you make perfect, soft, puffed-up, and buttery tandoori rotis at home — no tandoor needed! Just use your regular tawa and flame, follow the steps slowly, and enjoy the wonderful taste of homemade butter tandoori roti.

Recipe Card

--------------------------------------------------------------------------------------------------------------------

Tandoori Roti Recipe | Butter Tandoori Roti Recipe

Prep Time: 15 minutes Resting Time: 30 minutes Cooking Time: 20 minutes Total Time: 1 hour 5 minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Serves: 6 Rotis

Ingredients

Flour: 2 cups whole wheat flour (atta)
Salt: ½ teaspoon
Oil or Ghee: 1 tablespoon (for dough)
Water: As needed (to make soft dough)
Butter: 2–3 tablespoons (for brushing on top)

Step-by-Step Instructions:

Step 1 – Make the Dough:

In a large bowl, mix 2 cups of wheat flour and ½ teaspoon salt.
Add 1 tablespoon oil or ghee.
Slowly add water and knead to make a soft and smooth dough.
Cover it and let it rest for 30 minutes.

Step 2 – Divide and Roll:

After resting, divide the dough into 6 equal parts.
Roll each part into a ball.
Dust lightly with flour and roll it into a round or oval roti (about 6–7 inches).

Step 3 – Cook the Roti:

Heat a tawa (flat pan) on medium-high flame.
Place the rolled roti on the hot tawa.
Cook for a few seconds until you see bubbles.
Flip the roti and cook the other side.
Then, flip again and use tongs to place the roti directly on the gas flame.
It will puff up nicely. Flip and roast both sides evenly.

Step 4 – Add Butter and Serve:

Remove the hot roti and brush butter on top.
Serve hot with any curry, dal, or sabzi.

Enjoy your soft, buttery, homemade Tandoori Roti.

----------------------------------------------------------------------------------------------------------------------

Nutrition Facts

Tandoori Roti with a touch of butter is not only delicious but also gives your body important nutrients. It is made mainly from whole wheat flour, which is rich in fiber, iron, and B vitamins. It gives you steady energy, supports digestion, and keeps you full for longer. When served with a healthy curry or dal, it becomes part of a balanced Indian meal. Here is a breakdown of the nutrition in one butter tandoori roti.

Nutrient	Amount per Serving	% Daily Value (Based on 2,000-Calorie Diet)	Health Benefits
Calories	150–170 kcal	7%	Gives energy and keeps you full.
Protein	4 g	8%	Helps build muscles and repair body tissues.
Carbohydrates	25 g	8%	Gives slow and steady energy.
– Dietary Fiber	3 g	12%	Good for digestion and keeps the stomach clean.
– Sugars	0.5 g	–	Very low sugar, good for everyone.
Total Fat	4 g	6%	Comes from butter – adds taste and energy.
– Saturated Fat	1.5 g	7%	Moderate amount – okay in a balanced diet.
Cholesterol	5 mg	2%	Low – fine if eaten in moderation.
Sodium	120 mg	5%	Low to medium salt – helps control blood pressure.
Potassium	100 mg	3%	Helps muscles and keeps body fluids balanced.
Calcium	30 mg	3%	Supports bones and teeth.
Iron	2 mg	11%	Helps in making healthy blood and giving energy.
Vitamin A	60 IU	1%	Supports healthy skin and eyes.
Vitamin C	0.5 mg	1%	Helps protect body and heal wounds.
Vitamin D	2 IU	0%	Very low – enjoy with curd or paneer for benefit.
Vitamin E	0.3 mg	2%	Protects body cells from damage.
Vitamin B6	0.08 mg	4%	Helps brain and body make energy.
Folate (B9)	18 mcg	5%	Supports cell growth and heart health.
Vitamin B12	0 mcg	0%	Not present – pair with dairy for B12.
Magnesium	35 mg	9%	Helps muscles, bones, and energy production.
Phosphorus	90 mg	9%	Builds bones and helps the body make energy.
Zinc	0.8 mg	7%	Helps healing and boosts the immune system.
Copper	0.15 mg	8%	Helps the body use iron properly.
Selenium	2.5 mcg	4%	Good for thyroid and protects cells.
Manganese	1 mg	40%	Supports bone health and helps control blood sugar.

How to Store and Reheat Tandoori Roti

Tandoori Roti tastes best when it is fresh and hot. But if you have some extra rotis, you can store them properly and reheat them later. Follow these simple steps to keep your rotis soft and tasty.

How to Store Tandoori Roti
1. Let it cool down:- After making the rotis, let them cool to room temperature. Do not store them while they are still hot, or they will become soggy.

2. Use foil or butter paper:- Wrap each roti in aluminium foil or butter paper. This helps keep them soft and prevents them from drying out.

3. Store in an airtight box:- Place the wrapped rotis in an airtight container or zip-lock bag. Close the lid properly.

4. Keep in the fridge:- If you want to store the rotis for 1 to 2 days, keep the box in the refrigerator. It will keep the rotis fresh.

5. For longer storage (up to 7 days):- You can freeze the rotis. Stack them with butter paper between each roti, wrap in foil or a freezer bag, and keep in the freezer.

How to Reheat Tandoori Roti

1. Reheat on tawa (best way):- Take the roti out of the fridge. Place it on a hot tawa (flat pan). Heat for 30 to 40 seconds on each side until warm and soft.

2. Reheat on open flame (optional):- For a smoky taste, after heating on the tawa, hold the roti with tongs and heat it for a few seconds over the gas flame.

3. Microwave method (quick way):- Wrap the roti in a damp (wet) paper towel and microwave it for 10 to 15 seconds. This keeps it soft.

4. Add butter after reheating (if you like):- After heating, you can brush some fresh butter or ghee on the roti to make it soft and tasty again.

Now your stored Tandoori Roti is ready to eat again – warm, soft and delicious.

Conclusion

Tandoori Roti is one of the most loved Indian flatbreads. It is soft, slightly crispy, and has a light smoky taste. In this blog post, we learned everything about Butter Tandoori Roti — what it is, how it is made, and how to enjoy it with your favorite dishes. We also shared step-by-step instructions in simple words so anyone can make it at home, even without a tandoor. We also talked about how to store the roti if you have leftovers, and how to reheat it so it stays soft and delicious. In addition, you learned some expert tips and answers to common questions to help you make perfect rotis every time.

We hope this blog post helped you understand how to make tandoori roti at home in a fun and simple way. You don’t need any fancy tools — just a tawa, a few ingredients, and a little love for cooking. So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Tandoori Roti turned out.

Frequently Asked Questions (FAQs)

1. What is Tandoori Roti?
Ans:- Tandoori Roti is a type of Indian flatbread made with whole wheat flour. It is cooked in a very hot oven called a tandoor, which gives the roti a smoky taste and crispy edges. At home, you can cook it on a hot tawa and even roast it on a gas flame to get a similar effect. It is served with curries, dals, or dry sabzis.

2. Can I make Tandoori Roti without a tandoor?
Ans:- Yes, you can easily make tandoori roti without a tandoor. You can use a regular tawa (flat pan) and a gas stove at home. First cook the roti on the tawa, then hold it with tongs and cook it directly over the gas flame. It will puff up and get a nice roasted look and taste like a restaurant-style tandoori roti.

3. What kind of flour is used for Tandoori Roti?
Ans:- Tandoori Roti is made with whole wheat flour (atta), which is the same flour used for making chapati. Some people mix a little all-purpose flour (maida) for softness, but traditional tandoori roti is made with only wheat flour for a healthy and chewy texture.

4. Why does my roti not puff up?
Ans:- There can be many reasons. The dough might be too hard or too soft. The tawa might not be hot enough. If the roti is rolled too thick or too thin, it may also not puff. Make sure to rest the dough, roll it evenly, and cook it on high heat for the best results.

5. Can I skip the butter in Butter Tandoori Roti?
Ans:- Yes, if you want a healthier version, you can skip the butter. The roti will still taste good, but the butter adds extra flavor and softness. You can also brush it with ghee or olive oil as an alternative.

6. How do I store leftover Tandoori Roti?
Ans:- Let the rotis cool completely. Then wrap them in foil or butter paper and store in an airtight container. Keep them in the fridge for 1–2 days, or freeze them for up to a week. Don’t leave them open, or they will become dry and hard.

7. How do I reheat Tandoori Roti and keep it soft?
Ans:- To reheat, place the roti on a hot tawa for 30–40 seconds on each side. You can also reheat it in the microwave by wrapping it in a wet paper towel and heating for 10–15 seconds. Add a little butter after reheating to keep it soft and tasty.

8. What can I serve with Butter Tandoori Roti?
Ans:- Butter Tandoori Roti goes well with almost all Indian dishes like:

Paneer Butter Masala
Chicken Curry
Dal Makhani
Chole (Chickpeas Curry)
Mixed Vegetable Curry

It also tastes great with curd and pickle for a simple meal.

Tandoori Roti Recipe | Butter Tandoori Roti Recipe

What is Tandoori Roti Recipe