Tandoori roti recipe
- 2 cups wheat flour/ atta
- 2 tbsp curd/ yogurt
- 2 tsp oil/ ghee
- Water as needed
- Salt as needed
- Ghee for smearing
Take flour, salt, oil or ghee and curd in a mixing bowl. mix well. Add water little by little to get a pliable dough. Knead well for 5 mins. Set aside for resting about 10 mins.
Knead again to smoothen it. Divide into 9 equal sized balls.
Keep always covered to avoid drying.
To make roti
Dust well and roll into a thick roti. Apply water one side.
Heat a tawa with handle (light weight) and put the water applied side over the tawa.
Since the tawa is hot, it will stick to it. When bubbles start to appear, invert the tawa to show over the direct flame.
Show in circular way, more towards the outer side. The inner side will eventually get cooked.
Hold in angle to target the specific spots to cook it. Once golden spots appear all over, flip the pan and continue to cook. Take out in 30-40 seconds.
Smear with ghee generously and keep in a basket, covered with clean kitchen towel.
- Make sure to keep the tawa hot while putting the water applied side.
- Do not cook in low flame or medium flame, which cooks the roti and makes it easy to fall off.