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I am sharing today a very interesting Indian Bread Tandoori Roti. Tandoori Roti is an Indian bread, traditionally made in clay ovens or Tandoor. However, I will be making this fabulous roti using tawa at home.

MY TWO CENTS ON LIFE:

Through my food blog I Keep Sharing my life experiences too, some people may find it really off track or off subject but i feel this is the right way to share your feelings to world in a simplest way, and why not we give all the good SANSKAR to our kids, nowadays edutainment is the most followed method for teaching young children.

Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around. And these small small things bring lot of comfort and smiles in life. I often feel if somebody understood these emotions then it can make a marked difference in their life. life will be more comfortable and lively. I always wanted to bring these emotions in life and explain the value to my kids.

ABOUT THE RECIPE:

Coming back to the recipe. I have always loved the tandoori roti since I was a child. While growing up, I experienced community clay oven (tandoor) at my dadi’s place at punjab. All the women would get dough from their houses and make roti in the tandoor. It used to be my all-time favourite to watch all the ladies making roti in clay oven. Now, after a decade i got the opportunity again to see this practice again while exploring punjab during our posting to North India.

In Indian Breads You will find some similarity in cooking methods but despite of the similarity every recipe has some uniqueness in it. If you compare Tandoori Roti with Naan, you will see that both are cooked in a similar way. But they are not the same. There are a few things that make them different.

  • Tandoori roti is made using both wheat flour and maida or just wheat flour. While naan is made of only maida.
  • The dough for naan is softer while that of tandoori roti is stiffer.
  • The dough for naan is fermented with yeast. Naan is made of leavened dough whereas tandoori roti is made of unleavened plain dough.
  • Tandoori roti is made of wheat flour instead of maida and thus, is healthier than naan.

For more such recipes. visit my blog category Indian Breads I am sure you would like to explore an healthy Naan, Different Parathas and craps (dosa & cheela).

Serving Ideas: You Can Serve Tandoori Roti With Any Indian Curry Like:

Tandoori Roti- An Indian Bread

Recipe by MINAL SHARMACourse: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

283

kcal

This Tandoori roti recipe will surely blow your mind with its perfect texture and taste. It is a little bit crispy from outside and soft from inside!

Ingredients

  • 1/2 cup All Purpose Flour

  • 1 and 1/2 cup Whole Wheat Flour

  • 2 tbsp Curd

  • 1 tsp Salt

  • 1 tbsp Vegetable Oil

  • 1 tsp Sugar

  • 1/2 tsp Baking Powder

  • 1 tbsp Ghee

Directions

  • Mix all the ingredients in a bowl.
  • Add water and knead of make a slightly stiff dough.
  • Cover the dough and keep aside for 1 hour.
  • Drizzle 1 tsp oil on the dough and knead for 2-3 minutes.
  • Divide the dough into 8 equal parts.
  • Make balls from each part.
  • Dust and roll the dough ball to make a 5 inch circle.
  • 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 griddle, use a cast iron tava/griddle. I will not recommend  Non stick as the roti will fall off in the next steps. as soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti. Allow to cook for a minute on a low to medium flame.
  • now carefully hold the tawa upside down on the flame. the flame has to be on low to medium or else the roti might get burnt.
  • rotate the tava for even roasting. when done take roti out of tawa. The tava will have a few bits of cooked roti, which you can scrape off.
  • spread some butter or ghee on the tandoori roti.
  • Rack method:
  • Take a fire proof wired rack and place it on a low to medium flame.
  • place the roti on the rack.when you see bubbles appearing, flip the roti. you will see a few brown black spots on the roti. cook the other side now.
  • flip again and you will the second side cooked well enough.
  • flip once more for an even cooking.
  • lastly flip again. the whole roti has to be cooked well.
  • keep the roti in a roti basket or casserole. take some butter or ghee to spread on the roti.
  • spread the butter or ghee evenly. if you want you can skip the butter or ghee.spread the butter or ghee evenly. if you want you can skip the butter or ghee.
  • serve tandoori roti hot with any dal, vegetable or paneer curry.

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Notes

  • The dough to make tandoori roti should be stiff and not too soft.
  • Don’t make big or thick tandoori rotis at home as it will restrict even heating on the stove top and you will get undercooked rotis.
  • While rolling, don’t use too much dry flour. Too much dry flour will not let the roti stick to the cooking surface. Shake off excess dry flour before cooking.
  • After rolling the roti, wet your hand with water and evenly spread water on one side of the roti. Put the moist side on the hot tawa. This will help the roti to stick to the tawa.
  • Make sure the tawa is not too smooth and it should be very hot before putting the roti on it.

step by step recipe

  • Mix all the ingredients in a bowl . Add water and knead of make a slightly stiff dough.dough
  • Cover the dough and keep aside for 1 hour.resting
  • Divide the dough into 8 equal parts. Make balls from each part. Dust and roll the dough ball to make a 5 inch circle.balls
  • 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.water
  • place the roti, watered side down on a hot griddle, use a cast iron tava/griddle. I will not recommend  Non stick as the roti will fall off in the next steps. as soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti. Allow to cook for a minute on a low to medium flame.roti
  • now carefully hold the tawa upside down on the flame. the flame has to be on low to medium or else the roti might get burnt.roti top
  • rotate the tava for even roasting. when done take roti out of tawa. The tava will have a few bits of cooked roti, which you can scrape off.rotate
  • spread the butter or ghee evenly. if you want you can skip the butter or ghee.spread the butter or ghee evenly. if you want you can skip the butter or ghee.roti2

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Hi, I am Minal, a food blogger, a food stylist, a recipe developer, a food photographer who blogs vegetarian recipes..
Hi, I am Minal, a food blogger, a food stylist, a recipe developer, a food photographer who blogs vegetarian recipes..

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