Tandoori roti is one of the most famous Indian bread. Majorly enjoyed by us when we go out to a North Indian restaurant. It is prepared with whole wheat flour. It is generally made in tandoor (Indian clay oven) but at home to get the same texture we cook it directly over the flame and it’s easy. It can be enjoyed with Paneer Bhurji, Paneer Butter Masala, Dal Makhani, etc.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 20 mins, Cooking – 20 mins, Total – 40 mins
- Wheat Flour – 1 cup
- Water – for kneading
- Ghee (Clarified Butter) – as required
- Salt to taste.
PS: 1 Cup = 250 ML
How to make Tandoori Roti:
- Take a bowl. Add wheat flour and salt. Mix
- Start adding water. Knead to make a soft smooth dough
- Brush the dough with a few drops of ghee. Cover and keep aside for 15 mins.
- Knead the dough again after 15 mins. Dust it if required.
- Take a medium size ball from the dough and dust it with flour
- Start rolling it with a rolling-pin and make medium size circle. Do not make it too thin, it has to be a little thick
- Spread 1-2 tsp of water (it’ll help the roti to stick to the tawa)
- Meanwhile heat the tawa (do not use a non stick pan as roti will not stick)
- When tawa is hot. Place the roti with your hand on it from the wet side
- Once bubbles start to appear flip the entire tawa and place it directly on the flame with 2-3 inches gap (to get the tandoor like texture, also the roti will remain sticked to the tawa)
- When brown spots start to appear take it off the flame. Remove the roti from the tawa with help of a spatula (images below for your reference)
- Top it with ghee or butter and enjoy with your favorite curry.