Tandoori Roti
Tandoori Roti is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor. This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor.
Recipe make 4 Rotis.
Ingredients
- 1 cup whole wheat flour
- ¼ cup all purpose flour (maida)
- ¼ tsp baking soda
- ½ tsp salt
- ¼ tsp sugar
- 1 ½ Tbsp oil
- ¼ cup yogurt
- 1/4 cup water (as needed)
Also needed:
- ¼ cup whole wheat flour for rolling
- 2 Tbsp ghee (clear butter)
Method
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Mix the flour, baking soda, sugar, and salt together.
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Next add the oil and yogurt and mix to make crumbly dough.
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Add water as needed and mix to make smoother dough.
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Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
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Let the dough rest for at least 30 minutes.
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Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
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Next turn the oven to high broil.
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Divide the dough into four equal parts.
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Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
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Roll each dough piece into 6-inch circles.
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If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
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Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
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You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
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Take roti out of the oven and brush lightly with clear butter (ghee).
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Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.
Recipe Notes
Serving Suggestions
- Serve the roti hot!
- Serve Tandoori Roti with dal, or any gravy-based dish and a side of sukhi subji complimented with chilled yogurt raita.
