Tandoori Roti Recipe
What exactly is Tandoori Roti?
Roti, naan, and kulcha are basic foods in every Indian home. They are delicious with either curry or dal. Tandoori roti is one of several forms of Indian bread.
Tandoori Roti is a classic Indian flatbread recipe. It is traditionally cooked at a high temperature in a tandoor (a circular clay oven). But, because not everyone has a tandoor, I'm going to show you how to prepare it without one (on the stovetop with a Tawa/griddle).
These tandoori rotis are thick and always served with ghee or butter on top. This roti is high in fiber, protein, iron, potassium, and minerals.
When we go out to Indian restaurants for supper, we all order naan or tandoori flatbread to go with our curries and dal.
- After kneading the dough, set it aside for at least 30 minutes to an hour.
- Roll the rotis somewhat thicker than usual, rather than thinly.
- Use a concave iron tawa or an iron wok. I used a little 9-inch iron wok for this. If you use a nonstick pan, the roti will stick to it and fall off when the tawa is inverted.
- Don't be hesitant to use a lot of water on one side of the roti.
- After rolling the roti, use a pastry brush to remove any extra flour before placing it on the tawa.
- The tawa must be thoroughly heated before placing the roti on it. As a result, make sure it's hot enough.
- The Rotis may adhere to the wok/tawa. Simply remove it with a sharp spatula or tongs. And use wet paper to wipe away any remaining residue.
- To make it vegan, make the dough with nondairy yogurt. Once cooked, brush the rotis with vegan butter.
- I made this roti with simply atta (whole wheat flour), but you can add all-purpose flour if you choose. As shown in this recipe. All-purpose flour can be substituted for 1/4 to 1/2 cup. You may even use a 50-50 mix of whole wheat and all purpose flour.
- If you don't have an iron tawa or wok, you can use the inside of a pressure cooker to cook the rotis on before inverting it.
- Rotis can be stored in the refrigerator. Reheat in the oven for another 2-3 minutes. However, they lose their crispy edges, thus the next day it would be mushy but not crispy from the edges.
Prep Time: 15 mins
Cook Time: 30 mins
Dough Resting Time: 30 mins
Total Time: 1hr 15 mins
Servings: 8 Rotis
- 2 cups atta 270 grams, durum whole wheat flour, I used sujata gold brand
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon sugar
- 3/4 teaspoon baking powder
- generous pinch baking soda
- 3 tablespoons yogurt plain yogurt
- 2 tablespoons oil
- water to knead, around 1/2 cup cup + 1-2 tablespoons
- ghee to brush the rotis
- 2 cups of atta (whole wheat flour), 3/4 teaspoon of salt, 1/2 teaspoon of sugar, 3/4 teaspoon of baking powder, and a good pinch of baking soda should be combined in a big basin. Wire whisk to thoroughly combine.
- Then include 2 teaspoons of oil and 3 tablespoons of plain yogurt. The flour and all of the oil and yogurt should be thoroughly combined. Use your fingers to thoroughly combine the flour.
- Now begin gradually adding water and kneading a nice dough. It should be a little firm dough that is soft but not overly so. Use as much as you need—I used around 1/2 cup plus 1 to 2 teaspoons of water here.
- Add some oil to the top and give it one last knead. For 30 to 45 minutes, relax under a moist cloth.
Divide the dough into 8 portions that are 60 to 65 grams each once it has rested.
- A concave iron tawa or an iron mini wok should be heated on medium-high heat (I used a 9-inch lodge small wok, which is ideal for tandoori rotis). Take a piece of dough, coat it with dry flour, and then roll it into a circle that is between 5 and 6 inches in diameter. It doesn't have to be thin like a typical roti; roll it on the thicker side instead.
- Now liberally moisten the rolled roti on one side with water. Use a lot of water since the roti needs water to adhere to the pan effectively.
- Place the rolled roti on the wok/tawa with the wet side down once it is heated (it should be hot, not medium hot). The roti from that side will stick to the wok since you added water to it.
Now, fry it over high heat for 20 to 30 seconds. Many bubbles will start to emerge on top.
- Now carefully turn the wok upside down (I wear gloves because it's cast iron) and cook the roti on the stovetop. At this time, the heat should be moderate, and you should move the wok a little to ensure that it cooks evenly throughout.
- When the rotis have brown spots all over them, flip the pan back over and use a spatula to remove them from the wok.
- Put ghee on the roti. Make each roti the same way. Some rotis can be stuck, so carefully remove them with a spatula. Additionally, there will be some browned sticking bits; simply wipe those off with a damp paper before adding the next roti to the wok or tawa.
Serve hot with dal or creamy curries.
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