Tandoori roti

  • Side
  • Makes 7
  • 45 minutes

Peter Joseph's roti recipe is incredibly simple to make at home. Containing only four ingredients, these classic Indian flatbreads are quick and easy to make – the perfect accompaniment to your favourite curry.

First published in 2017





  • 260g of atta flour, (whole wheat flour)
  • 175ml of water
  • 2 tsp vegetable oil
  • 1 pinch of salt


To make the roti dough, place the flour and salt in a sieve and shake into a bowl. Pour in a little water along with the oil and using one hand, mix together, adding the water gradually to bring the dough together
  • 1 pinch of salt
  • 260g of atta flour, (whole wheat flour)
  • 175ml of water
  • 2 tsp vegetable oil
Once it has combined to create a soft dough, start kneading on a clean work surface. You are aiming for a soft, pliable dough. If it's too tough, add a little more water. If it's too wet, add a little more flour and keep kneading
Divide the dough into roughly 60g portions and roll the portions into balls in the palms of your hands
Take one ball and coat your hands in a little flour. Flatten the ball out, sprinkle some flour on a large board and start rolling the dough ball into flat, round circles. Roti is normally cooked in a charcoal tandoor oven, but at home, heat up a tawa (Indian griddle) or a frying pan to a medium heat
Place the rolled roti onto the hot tawa and cook on one side. Once it changes colour, turn to cook the other side. Turn a few times until you get small brown spots on the roti
To keep them soft, apply some oil or butter to both sides of the roti. Serve hot with any curry – they are especially good with vegetable dishes and lentils
First published in 2017

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

Get in touch

Please sign in or register to send a comment to Great British Chefs.