How to make Tandoori Roti
Tandoori Roti (तंदुरी रोटी) is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor (पारंपरिक मिट्टी के तंदुर). This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor.
Ingredients
- 2.5 cups whole wheat flour/atta
- ¾ to 1 cup water for kneading or as required. (Do not add oil or butter to the Flour while kneading this will make roti fall while cooking in the cooker).
- Some oil, ghee, or butter for spreading on the cooked bread/roti.
Kneading dough:
- Sieve the atta or whole wheat flour
- Then add a ¾ cup to 1 cup of water gradually.
- Mix everything and gather the mixture to begin kneading.
- Knead to a smooth, soft pliable dough.
- Keep the dough covered for 15-20 minutes.
- Make small to medium-sized balls from the dough.
- Now on a rolling board, flatten a dough ball and sprinkle some flour on it.
- On one side of the flattened disc spread little oil/butter or ghee.
- Fold into a circle or rose shape ball.
- Roll it into small to medium-sized round disks.
- Roti should be a little thick.
Method:
- Heat wide mouth old cooker or any thick metal wide mouth pot.
- Heat the pot on the gas stove for 2-4 minutes on high flame.
- Now reduce the flame.
- Dip your fingers in water spread the water on one side of the roti/bread and stick the wet side of the bread to the inside of the side of the hot pot.
- You can Bake 3-4 rotis in one batch.
- Increase the flame.
- Use mittens so that you don’t burn your fingers.
- When you see bubbles appearing. Carefully flip the Pot upside down on the open fire.
- A single-handle pot or cooker is ideal for making tandoori roti because you can flip the pot easily.
- Keep the pot upside down for one minute on medium flame.
- Flip again and you will see the second side cooked well enough.
- Flip once more for even cooking.
- Lastly, flip again. the whole roti has to be cooked well.
Tava or griddle method:
- After you are done rolling the roti, spread water evenly all over the roti. you can use your fingers to spread water or use a pastry brush.
- Place the roti, watered side down on a hot Tawa. use a cast iron Tawa.
- Don’t use non-stick as the roti will fall off when you flip the griddle upside down.
- Allow cooking for a minute on a low to medium flame.
- Now carefully flip the tawa (griddle) upside down on the flame. The flame has to be on low to medium or else the roti might get burnt.
- Rotate the Tawa for even roasting.
- Roast tandoori roti well on the open flame.
- In this method, you can bake only one roti at a time.
- Sometimes the Tawa will have a few bits of cooked roti, which you can scrape off.
- Spread some butter or ghee on the cooked tandoori roti.
