Tandoori Roti Recipe with step by step pictures - Tandoori Roti is a very popular flatbread recipe traditionally made in tandoor( a round clay oven).The dough for tandoori roti is the regular chapathi dough , what matters is the method of making.So I usually make tandoori roti for me and hubby, phulkas for mittu and amma.
Tandoori Roti or Naan is my staple order in restaurants when we dine out, As I always prefer north indian cuisine it would be either Roti or Naan with any gravy.As a big fan of tandoori roti, I tried quite a few methods to recreate the same texture of the roti as we get in restaurants and finally I got hold of making it since a year so thought to share it now.
Tandoori Roti or Naan is my staple order in restaurants when we dine out, As I always prefer north indian cuisine it would be either Roti or Naan with any gravy.As a big fan of tandoori roti, I tried quite a few methods to recreate the same texture of the roti as we get in restaurants and finally I got hold of making it since a year so thought to share it now.
I kept postponing to try such types of flatbread as I didn't have a proper dosa tawa with handle and I did't want to use nonstick tawa.Finally I saw this iron dosa tawa in a small shop in townhall, but now I see this in many shops like Kanan and few other departmental stores too, this tawa got so popular that I got around 5 to distribute among relatives and cousins :)
Tandoori Roti Recipe
Preparation Time:30 mins | Cooking Time : 5 mins/roti | Makes:10 rotis
Recipe Category: Sidedish | Recipe Cuisine: Indian
Recipe Category: Sidedish | Recipe Cuisine: Indian
Atta(Chapathi Flour) - 2 cups
Oil - 1 tsp
Salt - as required
Water - 3/4 to 1 cup(adjust)
Method:
- Measure and take chapathi flour(I used homemade), transfer to a wide mixing bowl.Add salt and oil.
- First mix well with your fingers so that the distribution is even, then start adding water little by little, start kneading.
- Knead it to a soft pliable dough.Let the dough rest for atleast 30mins.Then knead it again and Make medium lemon sized balls from the dough.Transfer one ball to the rolling board and sprinkle little flour on it.
- Roll it to a slightly thick roti, You can either roll it as a circle or oval as I did.On the top side, brush with little water.Repeat the process for other rotis too.
- Heat a dosa tawa, I used my iron dosa tawa.Once the tawa is hot,carefully transfer a roti so that the water surface touches the tawa.Allow it to cook for a minute, as bubbles start to come,carefully flip the dosa tawa upside down as keeping keep flame in high.Cook until the rotis are charred a bit.Rotate the tawa for even cooking.It will start to fall down, you can hold it with a tong.It is better if you have a handle for the dosa tawa.
- If you don't have a dosa tawa with handle, then cook on one side in tawa then pull out the roti with a tong and place it directly on high flame as shown below.Brush it well with ghee / butter.
My Notes:
- Use iron tawa for best results.
- I used homemade chapathi flour so it absorbs more water than the store bought flours so adjust according to your flour variety.
- Make sure to rotate and cook else it will get cooked only in the middle.
- It is recommended to use tawa with handle so that its easy for you to hold and flip over.Yes I have tried in nonstick and the texture was not that great so I am suggesting to use iron tawa.You can even use a kadai.
- Do not use nonstick tawa as you might not get the right texture.
- Make sure to roll the rotis a bit thick and not too thin like we do for phulkas.
- Do not overcook while cooking in direct flame, I always use high flame, rotate and cook for just few seconds.
