maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti |
by Tarla Dalal
Added to 615 cookbooks
This recipe has been viewed 273326 times
maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti | with 31 amazing images.
Enjoy restaurant-style tandoori rotis at home with this simple recipe! All you need are minimal ingredients, which are readily available in every kitchen. Learn how to make maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti |
Craving those smoky, blistered flatbread but don't have a tandoor oven? No problem! This recipe lets you make delicious no-yeast tandoori roti right on your everyday tava.
no yeast tandoori roti, cooked on a tava (griddle), is a popular Indian flatbread that offers a quick and easy alternative to the traditional yeast-leavened tandoori roti. This version is ideal for those who want to enjoy the flavors of tandoori roti without the need for yeast or a tandoor (clay oven).
These pillowy soft tandoori rotis brushed with golden butter are the perfect accompaniment to any Indian curry. Enjoy these warm homemade butter tandoori roti alongside your favorite dal or curry for a comforting and delicious meal!
pro tips to make maida tandoori roti: 1. Dough should be rested well for the fluffy tandoori roti. 2. It is very important use warm water for kneading. 3. Sprinkling salt-water helps the roti to stick properly on the tava. 4. Make sure to serve it immediately for better taste, it becomes chewy if kept for a longer time.
Enjoy maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti | with detailed step by step photos.
For maida tandoori roti- To make maida tandoori roti recipe, combine 2 pinches of water and little water in a small bowl. Mix well and keep aside.
- In a deep bowl, add plain flour, wheat flour, curd, sugar, baking powder, baking soda, salt and oil.
- Knead into a soft dough using ½ cup warm water. Cover with a damp muslin cloth and keep aside in a warm place for 1 hour.
- Divide the dough into 6 equal portions. Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
- Sprinkle little black sesame seeds and coriander over the rolled roti and roll it slightly.
- Heat a non-stick tava (griddle) on a high flame and when hot, sprinkle the salt-water and do not wipe it.
- Apply water on one side of the rolled roti and place the wet side facing downwards gently on a hot tava.
- Cook it till small blisters appear on the surface. Flip the tava on an open flame and cook again while rotating the tava till brown spots appear.
- Remove from the flame and apply ½ tsp tsp of butter.
- Repeat steps 5 to 9 to make remaining 5 rotis.
- Serve maida tandoori roti immediately with dal or subzi of your choice.
Maida tandoori roti video
Maida Tandoori Roti recipe with step by step photos
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maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti | then do try other tandoori roti also:
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See the below image of list of ingredients for making maida tandoori roti recipe.
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To make maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti | combine 2 pinches of salt and little water in a small bowl.
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Mix well and keep aside.
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In a deep bowl, Add ½ cup wheat (gehun) flour. Compared to maida, which is finer and produces softer rotis, wheat flour adds a bit of gluten and chewiness, making the roti hold its shape better during cooking.
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Add 1½ cups of plain flour (maida).
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Add ½ cup curd (dahi). The lactic acid in curd helps break down gluten strands in the maida flour, leading to a softer and more pliable dough. This can contribute a subtle tanginess to the flavor and make the roti slightly puffier.
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Add 1½ tsp sugar. A small amount of sugar might contribute a touch of browning to the roti during cooking.
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Add ½ tsp baking powder. Baking powder creates a small amount of lift in the dough. This can make the rotis slightly puffier and softer.
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Add ¼ tsp baking soda. A small amount of baking soda can react with any residual buttermilk or yogurt in the dough, creating a slight puff.
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Add salt to taste.
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Add 2 tsp oil.
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Add ½ cup warm water.
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Knead into a soft dough. While kneading the dough, warm water helps activate the gluten in the maida flour. This gluten development makes the dough elastic and pliable, ideal for rolling out thin rotis.
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Cover with a damp muslin cloth and keep aside in a warm place for 1 hour.
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This is how it looks after resting.
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Divide the dough into 6 equal portions.
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Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
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Sprinkle little black sesame seeds (kala til).
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Sprinkle a little chopped coriander (dhania) over the rolled roti.
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Roll it slightly.
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Heat a non-stick tava (griddle) on a high flame and when hot.
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Sprinkle the salt-water and do not wipe it. This helps the roti stick to the hot tawa (griddle) and allows for those nice char marks that are characteristic of tandoori roti.
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Apply water on one side of the rolled roti.
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Place the wet side facing downwards gently on a hot tava.
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Cook it till small blisters appear on the surface.
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Flip the tava on an open flame and cook again while rotating the tava till brown spots appear. Once you see bubbles appear on the top of the roti, flip it and hold it with tongs over the flame for a few seconds. This gives it those characteristic char marks.
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Remove from the flame and apply ½ tsp of butter. Brush the cooked roti with butter for extra richness and a hint of smokiness.
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Serve maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti | immediately with dal or subzi of your choice.
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Dough should be rested well for the fluffy tandoori roti.
![]()
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It is very important use warm water for kneading.
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Sprinkling salt-water helps the roti to stick properly on the tava.
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Make sure to serve it immediately for better taste, it becomes chewy if kept for a longer time.
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Accompaniments
Nutrient values (Abbrv) per roti
| Energy | 215 cal |
| Protein | 6.2 g |
| Carbohydrates | 37.2 g |
| Fiber | 0.4 g |
| Fat | 4.6 g |
| Cholesterol | 6.4 mg |
| Sodium | 102.7 mg |
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See more reviews
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