Chandigarh, Sept 25— The age-old debate between tandoori roti and tavi roti often plays out in kitchens, dhabas, and households across North India. While both are staples made from wheat flour, bakers and nutrition experts say that the traditional clay tandoor gives roti a distinctive edge over the flat pan.
The science, they explain, lies in the heat. A tandoor, usually fired with wood or charcoal, generates temperatures between 480 and 500 degrees Celsius. This intense heat allows the dough to ferment more thoroughly and rise quickly, producing a soft interior and a slightly charred, smoky crust. By contrast, a tavi or flat iron pan usually reaches only 200–250 degrees Celsius, not enough to fully activate the natural fermentation that enhances flavor and texture.
“When wheat dough is slapped against the hot wall of a tandoor, the shock of heat traps the air inside, puffing it up instantly. The fermentation is better, the aroma is richer, and the nutritional value is retained more effectively,” said a baker in Srinagar’s downtown, who has been making tandoori roti for over three decades.
Nutritionists agree that the higher heat of a tandoor helps in breaking down starches and gluten chains in wheat, making it slightly easier to digest than roti cooked on a pan. The slightly smoky character, they add, is not just about taste but also signals caramelisation of sugars, which contributes to the unique appeal.
On the other hand, tavi roti is softer and quicker to make at home, but experts say its lower cooking temperature can sometimes leave dough under-fermented. “A tavi roti is convenient, but it doesn’t give the same fermentation benefit. The wheat does not ferment as completely as in the tandoor, and that affects both the texture and nutritional uptake,” noted a dietician at a city hospital.
Despite changing food habits, tandoori roti continues to hold ground in restaurants and community feasts. The popularity, bakers say, is not just cultural but practical. “One tandoor can serve hundreds of rotis in a short time, and the flavor is unmatched,” said another baker from Rajbagh, adding that customers still ask for the crisp, slightly charred rounds even when they order modern breads.
For many, the difference is clear: the tandoor, with its centuries-old tradition and fiery core, gives wheat its best chance to ferment, rise, and become the hearty roti that diners prefer.
