Tandoori Roti

Tandoori roti

Sometimes food gives you satisfaction, sometimes it gives you solace. Sometimes it kills ur hunger,sometimes it radiates love. Whatever it takes, this “tandoori roti” has always been my favourite restaurant pick from the menu. But after trying it at home for the first time, I realized that I don’t need to plan a dinner date with family or friends and then wait for my order to arrive on our table.
This “roti” would give your dinner a special touch with gentle work. Really , no pains and Full gains !!! I made this for my family and a special friend at home today. Hope you like this doable recipe and try out in your home soon. So lets check it now..

 

 

INGREDIENTS:
1. All purpose flour (maida) – 1 and 1/2 cups
2. Multigrain whole wheat flour (atta) – 1 and 1/2 cups
3. Clarified butter (desi ghee ) – 2 tsp (optional)
4. Salt (namak) – 1 tsp (optional)
5. Water – 1 and 1/2 cups (for kneading the dough)

 

METHOD:
| Preparation time : 5 mins| Cooking time : 2 mins | Preheating time : 25 mins | Makes 12- 15 rotis|

1. Mix the flours in a bowl / tureen (paraat). You may use plain maida or plain atta too depending on your preference.
flours, salt, ghee

2. Add salt and ghee if desired. Then add water little by little to make a soft dough. The dough should be soft even without salt or ghee.
Dough

3. Cover it and let it rest for 20-25 mins. In the meanwhile preheat the oven to broil.
Oven to broil

4. Once the oven is preheated, pinch some pedhas (roundels) from the dough. pedha and roti

5. Roll them with a rolling pin on a board /counter. Roll as many as your baking tray could accomodate.

6. Line the baking tray or sheet with a parchment paper. I kept the two rolled rotis on it.
Rotis in tray

7. Wearing gloves in hands, gently pull the topmost rack out of the oven. Gently keep the loaded tray over it. Slid it back slowly back to its position.

8. I arranged my rack on the second level from the top. That is the best position for baking naan/roti in my oven at broil settings. You choose according to your oven.

9. Keep an eye on the rotis , since they burn quickly. After about 1 minute, you will see them puffed up fully with some brown spots.

Half done

top cooked , but bottom yet to cook

10. Slip your gloves, and gently pull them out, flip them over and keep them back again in the oven. Or you can use a roti/papad net on your stove too. So if your net is already preheated with your electric coil, cook the uncooked side first and then cook the other side ,if needed.
cooked roti

11. Smear ghee on the top side and serve it hot.

This roti will double your taste if served with “Paneer butter masala” and “Dal Makhani“. I served it with both of these gravies with a side of kheera-raita (yogurt with grated cucumber) and rice.
Crispy
Yumm
Hope this recipe gives you another reason to enjoy your weekend !!
Till then keep cooking and sharing..
🙂

Print Recipe
Tandoori Roti
Sometimes food gives you satisfaction, sometimes it gives you solace. Sometimes it kills ur hunger,sometimes it radiates love. Whatever it takes, this "tandoori roti" has always been my favourite restaurant pick from the menu. But after trying it at home for the first time, I realized that I don't need to plan a dinner date with family or friends and then wait for my order to arrive on our table. This "roti" would give your dinner a special touch with gentle work. Really , no pains and Full gains !!! I made this for my family and a special friend at home today. Hope you like this doable recipe and try out in your home soon. So lets check it now..
1st tandoori roti
Course Main Dish
Cuisine Indian
Prep Time 5 mins
Cook Time 2 mins
Passive Time 25 mins
Servings
rotis
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 5 mins
Cook Time 2 mins
Passive Time 25 mins
Servings
rotis
Ingredients
1st tandoori roti
Instructions
  1. Mix the flours in a bowl / tureen (paraat). You may use plain maida or plain atta too depending on your preference.
  2. Add salt and ghee if desired. Then add water little by little to make a soft dough. The dough should be soft even without salt or ghee.
  3. Cover it and let it rest for 20-25 mins. In the meanwhile preheat the oven to broil.
  4. Once the oven is preheated, pinch some pedhas (roundels) from the dough.
  5. Roll them with a rolling pin on a board /counter. Roll as many as your baking tray could accomodate.
  6. Line the baking tray or sheet with a parchment paper. I kept the two rolled rotis on it.
  7. Wearing gloves in hands, gently pull the topmost rack out of the oven. Gently keep the loaded tray over it. Slid it back slowly back to its position.
  8. I arranged my rack on the second level from the top. That is the best position for baking naan/roti in my oven at broil settings. You choose according to your oven.
  9. Keep an eye on the rotis , since they burn quickly. After about 1 minute, you will see them puffed up fully with some brown spots.
  10. Slip your gloves, and gently pull them out, flip them over and keep them back again in the oven. Or you can use a roti/papad net on your stove too. So if your net is already preheated with your electric coil, cook the uncooked side first and then cook the other side ,if needed.
  11. Smear ghee on the top side and serve it hot.
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