How to make Tandoori Roti

Why cooks start here

Tandoori Roti is cooked the way tandoor bakeries cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

Tandoori Roti is a staple of Pakistani meals, often accompanying rich curries and fragrant stews. Traditionally baked in the intense heat of a tandoor, this version brings the bakery's warmth into the home kitchen. It’s a dish that speaks to the heart of everyday cooking, where salt is pinched intuitively, and a generous hand with ghee ensures each piece is meant for sharing around the dinner table. The roti should emerge crisp and golden on the outside, yet soft and pliable within, a balance of textures that invites you to tear and dip with zeal. Its flavor is a harmonious blend of nutty whole wheat and the richness of ghee, creating a comforting and familiar taste that ties the meal together.