Homemade Tandoori Roti

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Homemade Tandoori Roti: A Taste of Authentic India in Your Kitchen

Craving that smoky, chewy goodness of Tandoori Roti but can’t make it to your favorite Indian restaurant? Bring the flavors of India straight to your table with our easy-to-follow homemade Tandoori Roti recipe. This isn’t just another flatbread; it’s an experience – a journey for your taste buds that starts with the first bite.

Our recipe guides you through creating perfect, pillowy soft rotis with that characteristic charred exterior, just like the ones cooked in a traditional tandoor oven. Forget complicated equipment! We’ll show you how to achieve similar results using your home oven or even a stovetop method. This means authentic taste, without the need for expensive or hard-to-find equipment.

What makes our homemade Tandoori Roti special? It’s all about the ingredients and technique. We use a blend of whole wheat flour (atta) and all-purpose flour for the perfect balance of texture and flavor. A touch of yogurt adds tenderness, while a hint of baking powder ensures a light and airy roti. The secret lies in the resting time, allowing the dough to relax and develop its unique elasticity.

Imagine serving these warm, freshly baked rotis alongside your favorite curries, dals, or kebabs. They’re perfect for scooping up flavorful sauces or simply enjoying on their own with a dollop of butter or ghee. Homemade Tandoori Roti is not only delicious but also a healthier alternative to store-bought options, allowing you to control the ingredients and avoid preservatives.

Ready to embark on your Tandoori Roti adventure? Our detailed instructions and helpful tips guarantee success, even for beginner bakers. So, roll up your sleeves, gather your ingredients, and get ready to create a taste of India in your own kitchen! These delicious, homemade Tandoori Rotis are guaranteed to be a family favorite.

Homemade Tandoori Roti Ingredients

1 1/4 cups Whole wheat flour1 tbsp Oil1/4 cup YogurtWater: To bind and knead

Method

1. Add all the ingredients except water in a bowl.2. Add water and knead to a soft pliable dough, you can do this in your food proccessor.3. Divide the dough into equal sized balls and lightly coat it with wheat flour.4. Heat an iron tawa or skillet; take a ball and lightly flatten it into a circle dust some whole wheat flour and roll out into a slightly thick circle.5. Brush water on one side of the flattened dough.6. Put the watered side on the hot tawa or pan, raise the heat to high and let it stay for a few seconds not longer, because the heat will release the dough from the pan…we need the dough to be sticked to the pan, so a few seconds would be fine.7. With flame on high, turn the tawa upside down since the dough is sticked to the tawa it will not fall down and we can cook the other side over the flame decrease and increase the flame as needed tilting and moving the tawa.8. Until the other side is cooked and charred a bit.9. Put the tawa back on the flame, for another minute decrease or increase flame as needed, so that the other side will get cooked….once done, remove from the tawa.10. Do the same with the rest of the dougn; you can also brush butter or ghee on top; if you prefer.