Tandoori roti is a staple in Indian cuisine, but do you know how it became a classic bread? Let's dive into its history and evolution.

The origin of tandoori roti can be traced back to the Mughal era, where it was cooked in a clay oven called tandoor.

The word "tandoor" comes from the Persian word "tannur" which means "fire". This method of cooking gives the roti its distinct smoky flavor.

Tandoori roti is made with whole wheat flour, water, and salt. It is kneaded into a soft dough and then rolled into thin discs.

The dough is then slapped onto the walls of the tandoor, where it sticks and cooks in the intense heat. This gives the roti its signature charred spots.

Traditionally, tandoori roti was served with rich and spicy curries, making it a perfect accompaniment to balance out the flavors.

Over time, tandoori roti gained popularity and became a common street food in India. It is now a must-have in every Indian restaurant.

Tandoori roti is not just limited to India, it has also gained popularity in other countries like Pakistan, Bangladesh, and even in the Middle East.

With the rise of health-consciousness, tandoori roti has also evolved to cater to different dietary needs. It is now available in whole wheat and gluten-free options.

From its humble beginnings in the Mughal era to becoming a classic Indian bread, tandoori roti has stood the test of time and continues to be a favorite among food lovers.