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