Simple Gluten Free Kitchen

Tandoori Roti (Gluten-Free)

by . 28 Comments

I never do the ‘resolutions’ and  ‘looking back’ kind of thing at the end or beginning of year so I will spare you all from reading any of my declarations. I just wish 2013 to be a year filled with health and happiness for family, friends and myself. I extend my New year wish to each and every one of you.

With that I come to today’s recipe which is tandoori roti. It is what my family would always order in a restaurant over naan. There are so many different types of flat breads/rotis eaten across India. The flours and the cooking technique used to create these rotis make them different from one another.

To see the recipe in action check out my video on YouTube.

 

 

Traditionally tandoori roti is cooked in a tandoor ( clay oven) exactly the same way as naan. However tandoori roti is healthier as it is made from wholewheat flour ( I am using gluten free chapatti flour). Making rotis in a tandoor is a skill that require a deft hand and some tolerance to high temperatures. The circular roti is stick to the sides of the clay oven and left to bake. When done it is fetched with the help of long rod tongs. At home we can create tandoor like effect by heating the oven on high and broiling rotis close to the element. They get the same smoky flavor and characteristic of a roti cooked in a real tandoor.

 

 

These rotis are best eaten with in few minutes of cooking. Since as they cool they become chewy.

 

 

TANDOORI ROTI

Ingredients:

  • 1cup gluten free white chapati flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder (omit if making with wheat flour)
  • 1 tbsp unflavored yogurt
  • water as required
  • 1 tsp oil
  • butter

Method:

  1. Place chapatti flour in a mixing bowl. Add salt, baking powder, yogurt and oil. Mix well.
  2. Next add water as needed and mix to make a smooth dough. It should be softer than a chapatti dough. Cover and set aside for 15 minutes.
  3. Cover a rolling board with plastic wrap. Line a plate with cloth napkin.
  4. Preheat the oven to 500°F with a cookie tray on top rack.  (if using conventional oven turn the oven  to broil0.
  5. Heat a tava (griddle) on medium heat. Divide the dough in three balls. Take some water in a bowl.
  6. Dip your hand in water and pat the ball flat. Spread into a round chapatti using wet hand.
  7. Carefully lift chapatti in the palm of one hand and gently place it on hot tava. Cook chapatti for 30 sec or until you see bubbles forming. Brush water over the exposed surface of the roti.
  8. Lift roti with a flat spatula  and place on a hot cookie tray (wet side on top). Cook until browned on top. You can easily cook 4 rotis at the same time.
  9. Remove tandoori roti from oven to the cloth lined plate. smear with some butter on one side.
  10. Serve immediately with any vegetarian on non vegetarian Indian dish.

 

 

You might also like:

Makki Ki Roti | Gluten Free + Vegan Corn Flour Flatbread
SabudanaThalipeeth /Sago Flatbread
Hyderabadi "Mutton" Biryani

Reader Interactions

Comments

  1. I’ve never made this or naan but would love to try. So a brick in the oven isn’t necessary just a griddle? It sounds delicious and better than bread. I love that it can easily be rolled up.

    Thank you for sharing this. I’m going to try both of your recipes. Which do you like best?

    Reply

    • No you don’t need any brick or pizza stone, a regular cookie tray is good to make these rotis. I like tandoori roti the best because you get a tasty and healthy bread with minimum ingredients.

      Reply

  2. Hi Neetu, this looks so good. I have heard people making it in pressure cooker as well but the oven sound like an easy and fast method to make. I am intersted in making wheat flour roti with your method. Do I use the same ingredients replacing just flour?

    Reply

    • I also learnt to make it in pressure cooker. I often burnt my hand I found that you have to keep that cooker for rotis only. I find oven method more convenient.
      You can make wheat flour roti with the above ingredients but when I make it for my family I use regular chapatti dough. No yogurt, salt , baking powder or oil. It gives you perfect soft roti.

      Reply

  4. Anything Tandoor can only be awesome! There was a time when I had nans every night for dinner. ^.^
    Since you have mentioned it, it has been a while since I had rotis last. I mean I don’t get the time these days, but I ll have to change that. I wish you a Happy New Year!

    Reply

    • Make them today and break your routine of the same old dinner. Your mentioning of the word “Any thing with tandoor” reminds me of tandoori masala that you asked me few months ago. Once the weather gets better I will make it. May be in new year. Happy New year to you!

      Reply

  5. Bal , no resolutions for me as well 😀 …. I love roti , chapati and naan and actually bought a pack ( 2 kg ) of Atta flour last year so that I can try making those but until now , I haven’t made it yet 😛 One of these days , hopefully , I will ! lol

    I wish you and your family a Happy New Year !!!

    Reply

  11. Hi Balvinder, Happy New year to you and wish you all the best.

    The roti look excellent. nice to go with curry chicken. YUMMY!
    Have a nice week ahead, regards.

    Reply

  15. How wonderful that you have been able to make this family favorite gluten free! I am a bread lover, so I know I’d love your roti!

    Reply

  18. Hi neetu, I love your website.specially when I saw the recipe for gluten free chapati.instead of soy flour can I use the sorghum flour? please advise thank you

    Reply

    • Thanks for visiting and leaving a comment Manjila. You can not substitute sorghum for soy in my chapati blend, they have different textures and the result will be different.Sorghum has coarse crumb and soy flour is smoother but you can always play around with a bunch of other flours and see what is good for you. You can also make chapati with just sorghum flour,. I do have a recipe on my blog.

      Reply

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