Tandoori Roti Recipe
Whole wheat rustic bread baked in tandoor
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Ingredients
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Dough Ingredients
For Cooking
Method
Dough Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water while mixing with your hand or a spoon until the dough begins to come together.
- 2
Kneading
Add the oil to the dough and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little flour as needed.
- 3
Resting the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps in gluten development.
Cooking the Roti
- 4
Dividing the Dough
After resting, divide the dough into equal portions, about the size of a golf ball.
- 5
Rolling the Roti
On a floured surface, take one ball of dough and flatten it slightly. Roll it out into a round shape, about 6-8 inches in diameter. Ensure it's evenly thin.
- 6
Baking in Tandoor
Preheat the tandoor. Carefully place the rolled roti on the tandoor wall. Cook for about 2-3 minutes until it puffs up and gets brown spots. You can also use a hot skillet if a tandoor is not available, cooking each side for 1-2 minutes.
- 7
