Tandoori Roti

Tandoori Roti Without a Tandoor

Tandoori Roti  is traditionally made in a tandoor with whole wheat flour. It is a staple of Punjabi cuisine.  Now a days we do not generally have  traditional tandoor at home, but still we can make this roti on a gas top. I have made this roti on an inverted wok or a Kadai. Try this method and you will not be disappointed.

Tandoori roti is best eaten with gravies like Dal Makhani,  Shahi Paneer, Dum Ka Paneer or Paneer Peshawari.

Yield: 5 to 6 serving
Prep time: 5 minutes
Total time: 15 minutes

Ingredients for Tandoori Roti

2 cups atta (whole wheat flour)
1 teaspoon salt
¼ cup dahi (yogurt)
Butter

Directions for Tandoori roti

  • Combine all the ingredients except butter and make a soft dough with water. You can make the dough in a food processor also.
  • Cover and keep for 20 minutes.
  • Place a wok / kadai upside down on high heat.
  • Make small balls almost the size of a walnut.
  • Now with the help of flour roll into a little thick Chapatti or tortilla.
  • Apply little water on one side.
  • Gently place the roti , water side down and leave for 20 to 25 seconds or till bubbles appear. Flip the wok and roast the roti on the flame till roasted.
  • Remove with a tong.
  • Apply butter and serve.

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