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- Duration: 20 minutes
- Serves: 2 to 4 people
Remember to apply a little bit of butter or ghee on the roti at the time of serving as this will give it a heady flavour.
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Tandoori Roti is a popular bread made using whole wheat flour that is then cooked in a clay oven or tandoor. It is usually prepared with a combination of wheat flour (75%), and all-purpose flour (25%). It is much thicker than the regular chappati.
- Wheat flour (atta) (1 cup)
- Refined wheat flour (maida) (¼ cup)
- Baking soda (a pinch)
- Sugar (½ tsp)
- Curd (dahi) (¼ cup)
- Oil (1 tbsp)
- Water (to brush )
- In a paraat (big, flat plate with shallow edges), add in all the ingredients except water. Mix well.
- Now, using the water, knead into a soft dough.
- Divide the dough into equal-sized balls and dust it with some wheat flour.
- Roll it into a thick chappati.
- Brush some water onto 1 side of the flattened dough. Stick the roti into a heated tandoor, with the watered side facing the wall. It should ideally stick on its own.
- Keep cooking on medium heat till small bumps begin to appear on the surface of the roti.
- Using a tong, lift the roti off the tandoor.
- Apply butter or ghee onto it and then serve hot with vegetable curry or any other dish.
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