Tandoori Roti Recipe
Wholewheat bread, delicately charred from the tandoor.
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Ingredients
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Dough Ingredients
For Cooking
Method
Prepare the Dough
Mix the Dry Ingredients
In a large mixing bowl, combine the whole wheat flour and salt. Mix well to evenly distribute the salt.
Add Water
Gradually add water to the flour mixture, stirring with your hand or a spoon until the dough begins to come together.
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it is smooth and elastic. If desired, add oil while kneading for extra softness.
Rest the Dough
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This helps in gluten development.
Cooking the Roti
Divide the Dough
After the resting period, divide the dough into equal-sized balls (about the size of a golf ball).
Roll Out the Roti
On a floured surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a circle, about 6-8 inches in diameter. Ensure it is evenly rolled.
Preheat the Tandoor or Pan
If using a tandoor, preheat it until it is very hot. If using a skillet, heat it over medium-high heat until hot.
Cook the Roti
Place the rolled roti on the hot tandoor wall or in the skillet. Cook for 1-2 minutes until bubbles form on the surface. Flip it over and cook for another 1-2 minutes until it is charred and cooked through.
Serve
Serve the tandoori roti warm with your favorite curry or side dish.