Tandoori Roti
Charred Indian flatbread with a smoky, slightly spiced crust and soft interior. Perfect for scooping curries or enjoying plain with butter.
- Total time
- 30 min
- Servings
- 4
- Calories
- 189
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water
- 1 tablespoon vegetable oil
- ½ teaspoon cumin seeds
- ¼ teaspoon black onion seeds
Instructions
- 1
Mix flour and salt in a large bowl.
- 2
Add 1 tablespoon oil to the flour mixture.
- 3
Gradually add warm water while mixing with your hands.
- 4
Knead dough for 5 minutes until smooth and elastic.
- 5
Cover bowl and rest dough for 15 minutes at room temperature.
- 6
Divide dough into 8 equal portions and roll each into a ball.
- 7
On a floured surface, roll each ball into a thin 7-inch round.
- 8
Heat cast iron skillet or tawa over high heat until very hot.
- 9
Place one roti on the hot skillet and cook for 20 seconds.
- 10
Flip and cook until golden brown spots appear, about 30 seconds.
- 11
Sprinkle cumin seeds and black onion seeds on cooked side.
- 12
Flip again and press gently with a clean kitchen cloth.
- 13
Cook until bread puffs and dark char spots form, about 20 seconds.
- 14
Transfer to a plate and repeat with remaining dough portions.
Tools you’ll need
- large mixing bowl
- 12-inch cast iron skillet or tawa
- rolling pin
- flour dusting surface
- kitchen cloth or towel
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