Tandoori Rotis were one of the earliest breads to be baked in an earthen oven known as a tandoor. Tandoors have long been one of India’s most efficient ovens, making parathas, rotis and chickens. Although this practice was mostly used in Punjab prior to India and Pakistan’s division, it quickly spread across the country following the partition. Tandoori roti is a wonderful example of how cooking something at the proper temperature can make a huge impact.
Ingredients of Tandoori Roti
Here are 3 simple steps to make tandoori roti
1. First, we have to make a smooth, semi-stiff dough. Place the flour in a bowl and add the salt, maida and yoghurt. Begin kneading. Add a little water as needed and continue kneading until everything comes together. Cover the dough with a wet towel and let it rest for 30 minutes to 2 hours before cooking.
2. Begin preparing the dough balls. These will be ½ inch bigger than usual rotis, or large enough to fill the center of your palm. Wet your hands and begin pushing the ball into your hands. Your hands should be wet at this point.
3. If you have a hot tandoor, carefully lay this roti inside. Stick it on the walls. If you do not have a tandoor, heat a tawa and gently set the roti on it. It will immediately stick to it due to the wetness and start to blossom. Pick up the tawa and flip the roti’s upper side squarely towards the flame. Properly check it. The back of the roti will fall off once it is finished. Add ghee and serve with a tasty chicken or paneer dish!