Tandoori Roti is an extremely popular Indian Flatbread which is traditionally made in a clay oven or Tandoor. But, in a modern day kitchen, we do not usually have a tandoor oven. So, what’s the option if you want to make Tandoori Rotis just the way you get in restaurants? Look no further, this recipe of mine will give you Restaurant style Tandoori Rotis!! They'll come out crispy from the outside and soft from the inside.
Be it any Indian gravy, vegetarian or non-vegetarian, Tandoori Roti is a must-have dish while you are eating at a Restaurant. We all love to polish off gravies with these rotis. But at home you have to satisfy yourself with the more common types of flatbreads like chapatis or parathas. Well, not anymore. These Tandoori Rotis are very easy and simple to make at home.- NO TANDOOR REQUIRED
- NO OVEN REQUIRED
-NO BAKING REQUIRED
I have made these rotis on a stove top using a Tawa or Griddle, which is generally available in Indian stores. I have been making Tandoori Rotis like this for ages but never shared it, so here's the recipe.
Do give this recipe a try and share your feedback with me.
Whole wheat flour or Atta- 4 cups
Salt- ½ teaspoon
Curd- ½ cup
Oil- 1/4th cup
Water- 1.5 cups
In a bowl add in flour with salt, curd and oil.
Start kneading the dough by adding water in small quantities.
Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is soft and smooth.
Cover the dough with a wet kitchen towel and let the dough rest for about 1 hour.
After an hour, the dough will be more smooth.
Give it a knead again to make it smooth. The dough should be smooth and soft like chapati dough.
Your dough is ready.
Divide the dough into 12 equal parts.
Roll out each ball into a smooth ball.
Heat up an iron skillet on medium-high heat. Please do not use non stick tava or pan to make Tandoori rotis.
Take a dough ball. Dust the rolling surface with some dry flour.
Roll the dough ball into a round shape with the help of a rolling pin to around 6-7 inches circle.
Do not roll very thin or thick. Roll a semi thick Roti.
Apply water on one side of the rolled out Chapati uniformly.
This will ensure that roti sticks to the tava.
Transfer the rolled roti onto the hot tava. Water coated side on the tawa.
With your fingertips press the roti on tawa. This way the roti will stick to the tawa.
Let it cook for a minute or until you see bubbles on top.
At this point hold the tawa, flip the tava upside down and cook the top part of roti directly on flame. Keep moving the tawa so that the roti gets equally cooked from all the sides. And brown spots appear on the Roti.
Roti will stick to the tava even if you flip it. Because we had applied water.
With the help of tongs take off the cooked roti from the tawa.
Apply butter generously. Or serve it plain.