Tandoori Roti Recipes

Whole wheat roti slapped onto the inside wall of a red-hot tandoor — puffed, charred, and ready in 90 seconds. What happens when the simplest bread meets the most extreme heat. Crispier than chapati, more honest than naan.

Whole wheat roti slapped onto the inside wall of a red-hot tandoor — puffed, charred, and ready in 90 seconds. What happens when the simplest bread meets the most extreme heat. Crispier than chapati, more honest than naan.

Tandoori Roti

Tandoori Roti

Punjab

Tandoori Roti is a thick, slightly smoky whole-wheat flatbread traditionally baked by slapping it onto the scorching inner wall of a clay tandoor oven — where it puffs, blisters, and develops charred spots in a matter of minutes. It is chewier and more substantial than chapati, with an unmistakable smoky char from the intense heat. A home oven method using a cast-iron pan on maximum grill heat gives you a genuinely good approximation.

1h 5m medium

More Bread Recipes

Browse all Bread recipes →