Comments on: Tandoori Roti

By: AI Image Editor

AI Image Editor — Tue, 09 Jun 2026 13:07:21 +0000

i appreciate the clear instructions and timing breakdown for making tandoori roti at home. the tip about using a hot tava and finishing in a toaster to mimic the tandoor effect is very practical. it’s helpful to know the dough should be a bit thicker than regular chapati. i’ll try this method with a simple dal next time.

By: Autoupnckvdb

Autoupnckvdb — Sun, 07 Jun 2026 04:29:48 +0000

I’ve been rotating tandoori roti into my weeknight meal prep with a simple chana masala—the slight char from a cast-iron griddle gives it that tandoor-like finish without needing a clay oven. Makes leftover curries feel much more intentional.

By: trellis ai

trellis ai — Tue, 19 May 2026 02:23:48 +0000

Excellent breakdown straightforward and super useful.

By: Lowes weekly ad

Lowes weekly ad — Wed, 13 May 2026 04:00:53 +0000

That last step of lightly crushing the buttered roti in a paper towel is such a telling touch. You’re not just chasing puff or char there, but that softer, tandoor-like give that makes it feel ready to tear into.

By: Autovxfykmpe

Autovxfykmpe — Mon, 23 Mar 2026 01:36:02 +0000

I’ve always wondered why my homemade roti never had that distinct smoky flavor. Your point about the clay oven makes perfect sense—it’s a game-changer I hadn’t considered. This really makes me appreciate the technique behind it.