Tandoori Roti is a type of popular restaurant style Indian Flatbread usually cooked in tandoor or in oven. But let me share with you all how to make the best tandoori roti at home on a tawa in 3 simple steps
Some nigella seeds, coriander leaves, garlic cloves and melted butter as per needs
Instructions
Step 1 - Prepare the Dough
To a wide mouth bowl start by adding the whole wheat flour followed by sugar, salt, baking powder and baking soda. Mix it.
Add in ghee that is clarified butter. Mix that through.
Make a well add in the yogurt and mix. Finally start adding little water at a time until everything comes together into a dough.
Knead for another 5 mins until you get a smooth and supple yet stiff dough. (I ended up kneading the dough on my work-top as that was lot easier)
Put it back in the bowl. Apply some ghee on the top so that the dough doesn't dry out. Cover with a tea towel and let it rest for 30 mins.
Meanwhile prepare a cushion using tea towels, chop some garlic and coriander leaves and also melt some butter and set aside.
Step 2- Shaping
Once rested roll the dough into a log and eye-ball and divide the dough into 12 equal portions. You can also weigh and divide it into 60 gms each to be presice.
Now take out each ball and roll it into a disc of 6 inches in diameter. You can add little bit of flour if the dough sticks too much while rolling.
Plain Roti: If making plain roti directly proceed to the cooking step
Butter Roti: brush some butter on top add in nigella seeds, and coriander leaves. Roll over with a rolling pin to press them into the dough and then proceed to cook.
Garlic Roti: everything remains the same except the addition of garlic along with nigella seeds and coriander leaves.
Step 3: Cooking
Lift the roti up and place it on the cushion in a way that the plain side is facing you.
Apply some water on that side so that it would stick to your iron skillet or Tawa.
The skillet needs to be hot or else the rotis won’t puff. Keep the temperature to med high
So with the help of cushion drop the rotis on the tawa and press it down gently so that it sticks to the skillet.
Within few seconds you would observe small bubbles coming on top. And after few bubbles just flip the skillet upside down so that the roti now cooks on the direct flame giving the tandoori effect.
Since you have applied water and pressed it down on the skillet well, the roti won’t fall off so rest assured. Turn your skillet every now and then for even browning on top.
Literally bend over to see the colouration. So once you are satisfied with the colour tilt it again. Using a pair of tongs remove it and immediately apply some butter on top.
And serve them hot or warm. Cold rotis does not taste good.
Video
Notes
Always add liquid a little at a time to knead the dough. You might need all or you may need additional depending upon the type of flour you are using.
Roti dough has to be smooth, supple and stiff. So kneading for about 5 mins would be just enough.
Resting the dough upon kneading helps to develop the gluten structure and makes it easier to roll it into a disc.
For even cooking on the stovetop it is advisable that you make rotis of smaller dimensions. I find that rotis with around 6 inches diameter cook evenly.
Do not use too much dry flour while rolling the rotis as the rotis won't stick to the cooking surface otherwise. Dust off any excess flour before placing it on the skillet.
It is recommended to use an iron skillet or tawa for this recipe. A non-stick pan will not work for this one.
To ensure that your rotis puff note that the skillet needs to be hot and the rotis are rolled thick.
Don't be afraid to leave the rotis to cook a little longer on the direct flame when tilted to get the tandoori effect.
After making 2-3 rotis on the Tawa, sprinkle some water on it and quickly wipe off. This brings down the temperature of the Tawa if it gets too hot and also helps to clean any debris that is sticking on the Tawa which might cause the rotis to burn from the bottom.
Substitutions/Variations:
Whole Wheat Four: You can substitute 1/2 cup of whole wheat flour with plain flour if you like.
Baking Powder/Soda: It can be substituted with a packet of Eno.
Ghee: Vegetable Oil or Butter can be used.
As a variation, you can choose to stuff the rotis with paneer, dry fruits and coconut.
How to Store Rotis:
Store the rotis in an insulated hot box (Thermos) to keep it warm for longer if you have one or you can also store it wrapped in a cotton tea towel as we did with our Pita Bread.Any leftover rotis can be stored in an airtight container for up to 1 day at room temperature.
How to Reheat Rotis:
Dab some water on both sides of the roti, place it on a microwave-safe plate and microwave for 30 sec.
How to make Rotis using Cooker?
Heat the cooker till it is hot.Invert the cooker in a way that the flat side of the cooker is now facing you. Now to this side add the roti.Cook it until you see bubbles coming up and then invert and cook it on the flame directly until you see even browning on top.Remove with tongs and apply butter and serve.
How to make it in an oven/OTG?
Roll around 4 5 rotis or how much ever you can fit it on your baking tray.Then bake in a preheated oven of 230°C for around 8 to 10 mins.Also please read through the post to have additional information on how to use up leftover rotis, how to serve rotis, how to eat rotis and many other useful tips.