Tandoori Roti is an Indian bread baked in a Tandoor, Indian clay oven. The roti is very popular around the world and available at all Indian restaurants outside India. Even though originally the roti is baked in a tandoor these days restaurants and homemakers make it on a griddle or electric oven, since setting up a tandoor just for a roti is not very feasible. Making Tandoori Roti Soft, unleavened dough made from whole wheat flour, fat and salt is rolled into small thick discs, about 4 inches wide and 1 inch thick. They are then pasted on the walls of the tandoor and cook in no time by the direct heat coming from bottom. A tandoori roti has a crispy outside with little burnt areas and soft bread like texture inside. It is eaten with spicy Indian curries. Some versions of Tandoori Roti are stuffed with vegetables fillings. In absence of a tandoor the roti is cooked using very little oil on a griddle or baked in an electric oven very close to the heating element.