Tandoori Roti

Tandoori roti is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor. But normally tandoor are available in restaurents. So here we are going to make it in Tava and over gas and get the same smoky tandoor flavor.

4 Servings

Active Time: 20 mins

Total Time: 2 hr 20 mins

INGREDIENTS

• 2 cups Wheat Flour
• 2 tsp Baking Powder
• ½ cup Plain Yogurt
• ½ cup Maida
• ½ cup Milk
• 2 tbsp Ghee
• Salt to taste

PREPARATION

• Mix the flour, maida, yoghurt, baking powder, milk and salt together. Pour enough water into it to make dough. The dough should be kept tight. The best way is to knead the dough and add water little water and knead again, add more water if needed and repeat the kneading if needed.
• Leave this dough out for about 2 hours.
• Make a ball from this dough and flatten in into a roti , it should be bit thick say ( 4-5 mm thick) or something like a thin crust pizza base thickness.
• Take a thick bottomed Tava, Griddle or a Fry Pan and put it over the heat.
• Wet one side of the roti and put it on the Pan.
• Also wet the upper side of the roti as well with water, just sprinkle some water drops by hand or use a basting brush dipped in water.
• Now reverse the pan and hold it in your hand and let the roti get roasted over the heat. The roti will keep on sticking to the pan.
• Use your judgment as not to burn the roti off.
• Once the Roti is done on one side, it will fall off.
• Now Pick it up using the tongs .
• Normally the roti would have cooked well on both sides. But sometimes it may fall off bit early , in that case just pick it up and cook in the pan in the normal position.
• Smear it with some Ghee on one side.