Tandoori Roti

Tandoori Roti

Tandoori Roti

Veg Vegan

Whole wheat bread baked in a tandoor — whole wheat dough rolled into a flat round and slapped against the inner clay wall of a tandoor, cooking in seconds from the intense radiant heat. Unlike the soft, pliable phulka cooked on a tawa, the tandoori roti has a drier, more blistered surface with a distinct smokiness and a slight chewiness. Healthier than naan, eaten at home and at dhabas as the daily bread.

Cuisines

Rajasthani Haryanvi Awadhi Kashmiri Mughlai Punjabi Delhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 15 min Total: 35 min 2-3 servings

Ingredients

whole wheat flour 2 cups Whole wheat flour
oil 1 tablespoon Oil
salt 1 teaspoon Salt
sugar 1 teaspoon Sugar
baking powder 1 teaspoon Baking powder
Yogurt 1/2 cup Yogurt
water as needed Water

Instructions

  1. 1 In a large mixing bowl, combine whole wheat flour, salt, sugar, and baking powder.
  2. 2 Add yogurt and oil to the dry ingredients and mix well.
  3. 3 Gradually add water to the mixture and knead into a soft, pliable dough.
  4. 4 Cover the dough with a damp cloth and let it rest for 20 minutes.
  5. 5 Divide the dough into small balls, approximately the size of a golf ball.
  6. 6 Preheat a tandoor or a heavy-bottomed skillet on medium-high heat.
  7. 7 Roll each dough ball into a flat, round shape using a rolling pin.
  8. 8 Slightly dampen one side of the rolled dough with water.
  9. 9 Place the dampened side of the dough onto the hot tandoor wall or skillet.
  10. 10 Cook until bubbles form on the surface and the bottom has brown spots.
  11. 11 Flip and cook the other side until it has brown spots and is fully cooked.
  12. 12 Remove from heat and brush with ghee or butter before serving.

Tips

For an authentic taste, cook the roti in a traditional tandoor oven if available.