Tandoori Roti Recipe
Tandoori Roti is a delicious Indian flatbread with a crispy exterior and soft inside. Traditionally cooked in a tandoor, it pairs perfectly with curries and gravies.
Equipment
- Cast iron pan or tawa
- Rolling Pin
- Spatula
Ingredients
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1 tbsp yogurt
- 1 tbsp oil or ghee
- Water (as needed to knead the dough)
- Ghee or butter (for brushing)
Instructions
Prepare the Dough:
- In a large bowl, mix whole wheat flour, salt, yogurt, and oil.
- Gradually add water and knead the dough until it becomes smooth and elastic.
- Cover and let the dough rest for 30 minutes.
Roll the Roti:
- Divide the dough into equal-sized balls.
- Roll each ball into a thin round using a rolling pin.
Cook the Roti:
- Heat a cast iron pan or tawa on high heat.
- Place the rolled roti on the pan and cook for 1-2 minutes until bubbles form.
- Flip the roti and cook for another 1-2 minutes, pressing lightly with a spatula to ensure even cooking.
- For a smoky flavor, you can use tongs to hold the roti directly over the flame for a few seconds to char it slightly.
Serve:
- Brush the cooked roti with ghee or butter and serve hot with your favorite curry or dal.
Notes
- Variation: You can add crushed garlic or herbs to the dough for flavored tandoori roti.
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat on a tawa before serving.
- Serving Tip: Serve with butter chicken, paneer tikka, or dal makhani for an authentic Indian meal.
