Tandoori roti recipe; tandoori roti on stove top with step by step recipes

Tandoori Roti speaks of dhaba food and is a healthy Indian bread made of whole wheat flour. Traditionally, it is cooked in a tandoor or clay oven, a very rustic and traditional Indian bread.

Today, we are making tandoori roti at home, yes!! when you have that craving for Punjabi dhaba food; you can make it right in your kitchen...how would you like that; homemade tandoori roti!!

Tandoori roti is a bit thicker than roti/Indian flat bread. I love to have with chicken tikka or butter chicken, though my son loves it buttered up, my daughter loves it plain. I have been making tandoori roti for sometime now, at least whenever kids have a restaurant craving; and boy! are they pleased!!

The bread is made of whole wheat flour, little flour, curd, salt, and water.....once the dough is made, it is best to allow it to rest for a while....and then knead again for a softer and smoother dough......

Since we do not have a traditional clay tandoor at home; I am making this on the stove top; and yes!! its easy and quick!! too....I hope you will love it and try it!!

Tandoori roti recipe; tandoori roti on stove top with step by step recipes:
Dunk all the ingredients into a bowl...

Or into a food processor and blitz, use the steel blade...(you can also knead with your hand)

With the mixer running, pour little water through the feeder, maybe 1/3 cup or so....until the dough is gathered.

Plop it in to another bowl and knead with preferably oil greased hands....until the dough is smooth and soft....then cover and leave it for about 20-30 min.

Divide the dough into equal parts....slightly bigger than ordinary flatbread or roti.

Put it into the same bowl with little wheat flour (this is just to coat and not to get sticky)

Meanwhile, heat a tawa or a pan....and simmer the fire...take some water in a small bowl and keep aside.
Take one ball and lightly flatten it into a circle with your fingers.....sprinkle flour if needed.

And then roll out with a rolling pin.

Note that, you should roll out according to the size of your tawa or pan, and it should be slightly thicker than than ordinary roti/chappati.

Brush water on one side of the flattened dough.

Put the watered side on the hot tawa or pan.....raise the heat to high.....and let it stay for a few seconds...not longer, because the heat will release the dough from the pan...we need the dough to be sticked to the pan....so a few seconds would be fine.

With flame on high, turn the tawa upside down....since the dough is sticked to the tawa it will not fall down and we can cook the other side over the flame....decrease and increase the flame as needed...tilting and moving the tawa...(do not use a nonstick pan)

Until the other side is cooked and charred a bit.

Put the tawa back on the flame, for another minute....decrease or increase flame as needed....so that the other side will get cooked....once done, remove from the tawa.

Do the same with the rest....and ta...da...super easy!! super quick!! tandoori roti....is ready for you!!

Enjoy with butter chicken.
Brush butter/ghee on top and serve.

Keep wrapped in a towel napkin, so that it keeps soft and fresh.

Tandoori Roti On Stove Top | How To Make Tandoori Roti

PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Whole wheat flour/atta: 1 1/4 cups
• Plain flour: 1/4 cup
• Baking Soda: A big fat pinch
• Sugar: 1/2 tsp
• Oil: 1 1/2 tbsp
• Curd/yogurt: 1/4 cup
• Water: To bind and knead
• Water: To brush

  METHOD:

1. Add all the ingredients except water in a bowl.
2. Add water and knead to a soft pliable dough, you can do this in your food proccessor.
3. Divide the dough into equal sized balls and lightly coat it with wheat flour.
4. Heat an iron tawa or skillet; take a ball and lightly flatten it into a circle dust some whole wheat flour and roll out into a slightly thick circle.
5. Brush water on one side of the flattened dough.
6. Put the watered side on the hot tawa or pan, raise the heat to high and let it stay for a few seconds not longer, because the heat will release the dough from the pan...we need the dough to be sticked to the pan, so a few seconds would be fine.
7. With flame on high, turn the tawa upside down since the dough is sticked to the tawa it will not fall down and we can cook the other side over the flame decrease and increase the flame as needed tilting and moving the tawa.
8. Until the other side is cooked and charred a bit.
9. Put the tawa back on the flame, for another minute decrease or increase flame as needed, so that the other side will get cooked....once done, remove from the tawa.
10. Do the same with the rest of the dougn; you can also brush butter or ghee on top; if you prefer.

NOTES

• Do not use nonstick tawa or pan.
• Note that, you should roll out according to the size of your tawa or pan, and it should be slightly thicker than than ordinary roti/chappati.

©Copyright Reserved, nisahomey.com