Tandoori Roti Without Oven

Stovetop tandoori roti recipe with charred texture and cilantro garnish

4.86 from 14 votes

Tandoori Roti Without Oven

Craving soft, smoky, restaurant-style tandoori roti but do not have a tandoor or oven at home? This Tandoori Roti Without Oven recipe is the perfect answer. Made with simple pantry staples these rotis turn out rustic, flavorful, and beautifully charred right on the stovetop.

Prep: 10

Cook: 20

Resting time30

Total: 1

Course: Breads, side

Cuisine: Indian

Servings: ROTIS

Calories: 149kcal

Author: Ruchi

Ingredients

FOR THE ROTIS

2¼ cup Wheat Flour (Atta)
½ cup Beaten Curd (yogurt)
¾ cup Water add slowly and gradually
- - salt to taste
1 tablespoon Oil to finish up the dough

TO COOK ROTIS

2 tablespoons Ghee for each roti

Instructions

In a large bowl, add the wheat flour and salt. Mix in the curd.
Tip — Do not skip salt. Salt enhances the overall flavor of the rotis and balances the mild tanginess from the dairy.
Gradually add water and knead into a soft dough. When mixing the dough, add the water slowly and stop when the dough feels soft but manageable. It should not feel dry at all.
Tip — If your atta tends to absorb more water than usual, you may need to adjust the amount of liquid slightly. Different brands can behave differently, so always go by the feel of the dough rather than the exact measurement alone.
Once the dough starts coming together, add oil and continue kneading for 5 to 7 minutes until smooth. Do not rush this step. Kneading the dough well helps develop the structure needed for smooth, easy-to-roll rotis. A well-kneaded dough is easier to work with and gives a better texture after cooking.
Tip — If the dough feels rough at first, keep kneading. It should become smoother and more elastic as you go.
Cover and let the dough rest. A resting time of 20 to 30 minutes works well, but even a little longer can improve the texture further.
Heat a kadai over medium heat. Always preheat the tawa well before placing the first roti on it.
Tip — Use an old kadai to make tandoori rotis.
Take a golf-sized ball of wheat dough and roll it into a small circle.
Spread oil/ghee on the circle.
Using a knife, cut the circle from one end.
Starting at one end, roll the circle.
Keep rolling...
Till you reach the other end.
It should look like a flower bud, as shown in the picture.
Start pressing down on the dough.
Secure the end part and press it down completely, making it look like a ball again, but with layers.
Flatten the dough ball and dust it with dry flour.
Tip — Do not add too much dry flour while rolling — using too much can make the rotis dry on the outside and affect their final texture. Use just enough flour to prevent sticking.
Dust it with dry flour and roll it into slightly thicker rotis — Unlike chapatis, tandoori rotis are not meant to be paper-thin. They should be rolled slightly thicker so they can hold their structure, puff nicely, and develop a rustic bite.
Tip — If rolled too thin, they may dry out quickly and lose that classic tandoori-style texture.
Apply water on one side...
Lift the roti and place it inside the warm kadai. Press it down.
You can even do two at a time, depending on the size of your kadai.
Keep the flame on medium, and turn the kadai upside down on the cooktop.
The roti should begin to bubble within moments of touching the surface.
Keep checking in between.
Tandoori roti needs medium to medium-high heat to cook, but it still needs attention.
Tip — Watch closely and flip or adjust as needed to avoid over-charring. You want dark spots and a smoky look, not a burnt taste throughout.
If you like your rotis to be less crispy, then lower the flame and cook.
Some rotis may get stuck to the kadai, no worries. Using a flat spatula, gently press along the side of the stuck rotis, and the rotis will come out easily.
The bottom part of the roti will look like this.
If you like it extra cooked, keep the kadai on the flame for a while (in the normal position, not upside down).
All done tandoori roti.
Brush with ghee immediately
Tip — As soon as the roti comes off the heat, brush it with ghee while it is still hot. This helps lock in moisture and gives the roti that rich, glossy, restaurant-style finish. If you wait too long, the ghee will not absorb as well.
If you wish, crush the edges of the rotis and store them in a container. Repeat the process with the remaining dough.
Tip — Once cooked, stack the rotis and keep them covered in a clean kitchen towel, roti basket, or casserole. This helps trap steam, keeping them warm and soft until serving. Leaving them uncovered for too long can make them dry around the edges.
Tandoori rotis are ready. Enjoy warm rotis with Dal tadka or sabzi for your choice.

Notes

Frequently asked questions

Can I use buttermilk instead of curd?

Yes. Buttermilk works very well in this recipe, adding softness and a mild tangy flavor.

Can I make the dough ahead of time?

Yes. The dough can be prepared a few hours in advance and refrigerated. Bring it closer to room temperature before rolling.

Is tandoori roti healthy?

Since it is made with whole wheat flour, it is a wholesome flatbread option. The final richness depends on how much ghee is used.

Storage Tips

Tandoori roti is best served fresh, but leftovers can be stored too.

Refrigerate in an airtight container for up to 2 days
Reheat on a hot skillet for a few seconds per side
Brush lightly with ghee before serving
Keep covered after reheating for softness

Can I freeze Tandoori roti?

Yes, tandoori roti freezes well.

Let the rotis cool completely first, then stack them with parchment paper or butter paper between each one so they do not stick together. Place them in a freezer-safe bag or airtight container and freeze for up to 2 months.

For reheating, thaw for a few minutes, or place them directly on a hot tawa over low to medium heat. Brush with a little ghee once warm to bring back softness and flavor.

For best results, freeze the rotis only lightly cooked or freshly made without too much ghee, then finish with ghee after reheating.

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