tandoori roti on stove top, how to make tandoori roti on tawa

tandoori roti recipe with step by step photos – sharing a no oven and no tandoor method of making tandoori rotis on stove top.

once in a while, when we go out to dine in restaurants, we always order tandoori rotis or naans. since we often opt for punjabi food, rotis or naan make an appearance on the table.

traditionally tandoori rotis are made in a tandoor (a pot shaped clay oven). at homes not all of us have tandoors. yet without a tandoor we can make a really good tandoori rotis on stove top.

the method of making the dough is same as the way we make our regular chapati dough. no secrets there. in fact i make tandoori rotis at times with the chapati dough too. what works here is the method or technique of preparing the rotis.

sharing two methods to make tandoori rotis:

1. making rotis on an iron tava or griddle:

• in this method (the top pic) you get a soft as well as chewy texture. the taste is like that of tandoori rotis you get in restaurants. there is some charring with a a crisp texture in the rotis.
• you have to use an iron tava/griddle or a steel one. please don't use a non stick tava.
• you need little experimentation to get the knack, like how hot should be the flame and rotating the tava evenly so that the corners of rotis are cooked well.
• make small rotis so that the burner flame reaches out. keep flame low to medium or as needed. you need to experiment with the burner flame to get the perfect rotis. as it depends upon your tava thickness and burner capacity. for me it worked on medium flame.
• you need to eat the rotis fresh and when they are hot. since as they cool, they become more chewy and dense after some time. given an option we prefer these rotis made on tava, provided they are served hot.

2. making rotis on rack:

• easy and simple method. but taste is just a bit like tandoori rotis you get outside.
• these rotis stay soft and can be eaten later also.
• make the size of rotis depending on the size of the rack you are using. below is a pic of the rotis made on rack.

tandoori rotis go well with any gravy or sauce based indian dishes. they also go well with rich curry dishes like paneer butter masala, kadai paneer, palak paneer, dal makhani, dal tadka, kadai mushroom, gobi masala, bhindi masala, shahi paneer and matar paneer recipe.

step by step tandoori roti recipe on stove top and tawa:

1. seive 2.5 cups atta or whole wheat flour along with 1 tsp salt in a bowl or a large plate. you can also mix the flour and salt together.

2. add ½ tbsp oil. you can also skip the oil if you want.

3. then add ¾ cup to 1 cup water.

4. mix everything and gather the mixture to begin kneading.

5. knead to a smooth, soft and supple dough. add water if required while kneading. cover and allow the dough to rest for 30 minutes.

6. make small to medium sized balls from the dough.

7. now on a rolling board, flatten a dough ball and sprinkle some flour on it.

8. roll it into a small to medium sized round like that or a regular roti or chapati. don't roll very thin, like we do for phulkas.

rack method to make tandoori rotis:

1. take a fire proof wired rack and place it on a low to medium flame.

2. place the roti on the rack.

3. when you see bubbles appearing, flip the roti.

4. you will see a few brown black spots on the roti. cook the other side now.

5. flip again and you will the second side cooked well enough.

6. flip once more for an even cooking.

7. lastly flip again. the whole roti has to be cooked well. you should not see any rawness in the roti.

8. keep the roti in a roti basket or casserole. take some butter or ghee to spread on the roti.

9. spread the butter or ghee evenly. if you want you can skip the butter or ghee.

tava method to make tandoori rotis:

1. after you are done rolling the roti, spread water evenly all over the roti. you can use your fingers to spread water or use a pastry brush.

2. place the roti, watered side down on a hot tava. use a cast iron tava. don't use non stick as the roti will fall off in the next step. as soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti.

3. allow to cook for about minute on a low to medium flame. the cooking time will vary depending on the thickness of the tava/griddle and the intensity of the flame source. you can also use this technique to cook naans on stove top.

4. now carefully hold the tawa upside down on the flame. the flame has to be on low to medium or else the roti might bet burnt. keep tongs near by, in case the roti falls off from the tawa, then you can just quickly lift it up with the tongs.

5. rotate the tawa for even roasting. this is our tandoori roti done and roasted very well. remove the roti with a spatula or a tong. in case, if you see the roti is not roasted well enough, then just roast the partly cooked side facing down on the tawa for a few minutes.

6. this is the watered side of the roti, which has been cooked.

7. the tawa will have a few particles of cooked atta, which you can scrape or wipe off.

8. spread some butter or ghee on the tandoori roti. you can also serve the roti plain without adding any butter or ghee.

serve tandoori rotis hot with curry dishes like paneer makhani, paneer lababdar, matar masala, veg makhanwala, chole, rajma, dum aloo, paneer tikka masala or aloo matar curry.

if you are looking for similar recipes then do check poori, rotis, garlic naan, whole wheat naan, aloo kulcha, chole bhature and butter naan recipe.

tandoori roti recipe on stove top below:

tandoori roti recipe on stove top and tawa

tandoori rotis - soft, chewy and slightly charred rotis made on stove top.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: north indian, punjabi

SERVES: makes 12 to 14 rotis

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2.5 cups whole wheat flour/atta
• ½ tbsp oil
• 1 tsp salt or add as required
• ¾ to 1 cup water for kneading or as required
• some oil, ghee or butter for spreading (optional)

INSTRUCTIONS

kneading dough:

1. seive the atta or whole wheat flour along with 1 tsp salt in a bowl or a large plate. you can also mix the flour and salt together.
2. add 1 tbsp oil.
3. then add ¾ cup to 1 cup water.
4. mix everything and gather the mixture to begin kneading.
5. knead to a smooth, soft and supple dough.
6. make small to medium sized balls from the dough.
7. now on a rolling board, flatten a dough ball and sprinkle some flour on it.
8. roll it into a small to medium sized round.

rack method:

1. take a fire proof wired rack and place it on a low to medium flame.
2. place the roti on the rack.
3. when you see bubbles appearing, flip the roti. you will see a few brown black spots on the roti. cook the other side now.
4. flip again and you will the second side cooked well enough.
5. flip once more for an even cooking.
6. lastly flip again. the whole roti has to be cooked well.
7. keep the roti in a roti basket or casserole. take some butter or ghee to spread on the roti.
8. spread the butter or ghee evenly. if you want you can skip the butter or ghee.

tava or griddle method:

1. after you are done rolling the roti, spread water evenly all over the roti. you can use your fingers to spread water or use a pastry brush.
2. place the roti, watered side down on a hot tava. use a cast iron tava. don't use non stick as the roti will fall off in the next steps. as soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti.
3. allow to cook for a minute on a low to medium flame.
4. now carefully hold the tawa upside down on the flame. the flame has to be on low to medium or else the roti might bet burnt.
5. rotate the tava for even roasting.
6. this is our tandoori roti done and roasted very well.
7. this is the watered side of the roti, which has been cooked.
8. the tava will have a few bits of cooked roti, which you can scrape off.
9. spread some butter or ghee on the tandoori roti.
10. serve tandoori roti hot with any dal, vegetable or paneer curry.

3.2.2925

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