DISH RESEARCH · Bread
Tandoori Roti
Tandoori roti is an unleavened whole-wheat bread; this home skillet-and-flame version has a soft interior and charred exterior.
About Tandoori Roti
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Tandoori roti is an unleavened whole-wheat bread traditionally cooked in a clay tandoor. Dassana Amit’s selected home version reproduces a charred finish with a cast-iron skillet and a stovetop flame.
Whole-wheat atta and salt are mixed with the selected neutral oil and water. The dough is kneaded until smooth and soft, rested, divided and rolled with a little flour into medium-thick rounds.
One side of each round is brushed with water and placed against the hot skillet. Air pockets form as it cooks. The skillet is then turned over the flame and rotated to roast the exposed surface.
The cooked bread is removed and optionally brushed with the selected softened butter. Amit recommends serving this skillet version hot.
Her description emphasizes crisp edges, a soft interior and a chewy texture, with charred spots from the flame. She offers the bread with lentil dishes, vegetable gravies or paneer curries.
Ingredients in Tandoori Roti
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Waterbinder
- Saltseasoning
- Gheetopping
- Whole wheatbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- North Indian, Punjabi