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 becomes even more popular because we think of it as something not easily made at home; how many of us actually have ‘Tandoors‘ at home ? You could easily make Tandoori Rotis at home, and no, you don’t have to invest in a tandoor. Follow our Video below and step-by-step process to make Tandoori Roti’s without a Tandoor.
Generously apply some ghee/butter and enjoy these warm Tandoori rotis 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
1/4 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 the roti with a Tong.
- Apply butter and serve.
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