Rotis basket were one of the first kinds of bread to be made in an earthen oven that we now know as tandoor. From parathas to rotis to chicken, Tandoor has been one of the most efficient ovens that India has had for a long time now. Although this technique was first used majorly in Punjab before the partition of India and Pakistan and it significantly spread in other parts of the country after the partition. Tandoori roti in itself is a great example of how cooking anything with the right heat temperature can make so much difference! These rotis are soft on the inside and have a light, crisp crust on the outside.