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Tandoori Roti A very easy and quick to make recipe of Restaurant style home made Tandoori Rotis. These are made with whole wheat flour and without any tandoor or oven. INGREDIENTS:
Whole wheat flour or Atta- 4 cups
Salt- ½ teaspoon
Curd- ½ cup
Oil- 1/4th cup
Water- 1.5 cups
DIRECTIONS:
In a bowl add in flour with salt, curd and oil.
Mix well.
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.
Enjoy your piping hot Tandoori Rotis with delicious dal makhni, shahi paneer, paneer butter masala or any curry of your choice.
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