Tandoori roti, the quintessential Indian flatbread, offers a delightful contrast of textures: a soft, fluffy interior yielding to a slightly charred, subtly smoky exterior. Traditionally cooked in a tandoor oven, its unique flavour profile is often replicated at home with impressive results. Forget tough, dry rotis! This recipe unlocks the secrets to achieving that perfect balance of chewiness and tenderness, transforming your home-cooked meals into an authentic culinary experience. The subtle sweetness of the dough, coupled with the aromatic char, elevates even the simplest curries.
This recipe demystifies the tandoori roti-making process, guiding you step-by-step towards achieving restaurant-quality results in your own kitchen. From preparing the perfect dough to achieving that signature smoky char (even without a tandoor!), we'll cover every detail. Ready to experience the joy of making your own incredibly soft and fluffy tandoori rotis? Let's get started!
Tools Needed
- Bowl
- Rolling pin
- Tandoor pan or flat griddle
Ingredients
- Wheat flour: 0.5 kg
- Curd (yogurt): 1 cup
- Salt: as needed
- Baking soda: a pinch
- Water: as needed
- Oil: 1 tablespoon
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Dough
- In a bowl, combine wheat flour, curd, salt, and baking soda.
- Gradually add water and knead into a soft, pliable dough, similar to chapati dough.
- Add 1 tablespoon of oil to the dough, mix well, cover, and let it rest for one hour.
- After one hour, knead the dough again for another 5 minutes until soft and smooth. Add a little more wheat flour if necessary.
Step 2. Shape and Stuff the Roti
- Divide the dough into small, equal-sized portions.
- Roll out each portion into a thin circle using a rolling pin.
- Sprinkle coriander leaves on top of the rolled dough.
- Roll up the chapati tightly, adding water to seal.
Step 3. Cook the Roti
- Preheat a tandoor pan or flat griddle on the stove over low heat. Cook the rolled chapati for a couple of minutes on each side until lightly browned. Apply a little butter or oil while cooking.
Step 4. Serve
- Serve hot with your favorite curry.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Knead the dough well for a soft and fluffy roti.
- Resting the dough is crucial for achieving a soft texture.
- Cook the roti on low flame to prevent burning.
Nutrition
- N/A
FAQs
1. Why is my tandoori roti tough?
This usually happens due to overkneading the dough or not using enough water. Make sure the dough is soft and pliable, and don't knead it for too long.
2. Can I make tandoori roti without a tandoor oven?
Absolutely! This recipe uses a skillet or griddle to achieve a similar result. The direct heat creates the characteristic char.
3. How do I store leftover tandoori roti?
Wrap leftover rotis in a clean cloth or plastic wrap to prevent them from drying out. They're best enjoyed fresh, but can be reheated in a skillet or microwave.
With a little practice and these simple steps, you'll be crafting perfect, soft, and fluffy tandoori rotis every time. Enjoy the satisfying experience of making this beloved bread from scratch, and savor the delicious results with your favorite Indian dishes. Now go forth and conquer the art of the tandoori roti!