Tandoori Roti
Ingredients
- 1 cup whole wheat flour
- ¼ cup all purpose flour maida
- ¼ tsp baking soda
- ½ tsp salt
- ¼ tsp sugar
- 1 ½ Tbsp oil
- ¼ cup yogurt
- 1/4 cup water as needed
Also needed:
- ¼ cup whole wheat flour for rolling
- 2 Tbsp ghee clear butter
Instructions
- Mix the flour, baking soda, sugar, and salt together.
- Next add the oil and yogurt and mix to make crumbly dough.
- Add water as needed and mix to make smoother dough.
- Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
- Let the dough rest for at least 30 minutes.
- Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
- Next turn the oven to high broil.
- Divide the dough into four equal parts.
- Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
- Roll each dough piece into 6-inch circles.
- If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
- Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
- You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
- Take roti out of the oven and brush lightly with clear butter (ghee).
- Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.
Notes
- Serve the roti hot!
- Serve Tandoori Roti with dal, or any gravy-based dish and a side of sukhi subji complimented with chilled yogurt raita.
Ah, Tandoori Roti, the epitome of Indian bread-making mastery! Originating from the depths of tandoor ovens, these round, slightly charred breads boast a heavenly aroma and a tantalizing taste that’s hard to resist. Whether you’re enjoying them with creamy curries or savoring them on their own, Tandoori Rotis are sure to transport your taste buds to culinary nirvana.
Tips for Making Perfect Tandoori Roti:
Knead with Love: Start by kneading a soft and pliable dough using whole wheat flour, water, and a pinch of salt. The key to soft Tandoori Rotis lies in the dough, so don’t skimp on the kneading process. Channel your inner baker and knead with love!
Rest and Relax: Allow the dough to rest for at least 30 minutes, covered with a damp cloth or plastic wrap. This resting period allows the gluten to relax, making the dough easier to roll out and resulting in softer rotis.
Roll with Care: Divide the dough into equal portions and roll each portion into a smooth ball. Dust your work surface with flour and roll out each ball into a thin, round roti. Aim for a thickness of about 1/8 inch for that perfect balance of softness and chewiness.
Heat Things Up: Preheat your oven to the highest temperature setting, ideally with a pizza stone or baking sheet placed inside. This ensures that your Tandoori Rotis bake quickly and develop that coveted charred exterior.
Embrace the Char: Once your oven is preheated, carefully transfer the rolled-out roti onto the hot pizza stone or baking sheet. Let them bake for a few minutes until they puff up and develop those beautiful charred spots. Don’t be afraid to embrace the char— it adds depth of flavor and authenticity to your Tandoori Rotis.
Brush with Love: As soon as your Tandoori Rotis come out of the oven, brush them generously with ghee or oil for a touch of richness and shine. This step not only enhances the flavor but also keeps the rotis soft and moist.
Suggestions for Serving Tandoori Roti:
Pair your freshly baked Tandoori Rotis with aromatic curries like butter paneer, paneer tikka masala, or dal makhani for a truly indulgent meal experience.
Don’t forget to serve them alongside cooling accompaniments like cucumber raita or mint chutney to balance out the spices and add a refreshing touch to your meal.
For a simple yet satisfying snack, tear off a piece of Tandoori Roti and dip it into your favorite dips or spreads, such as hummus or tzatziki.
Benefits of Enjoying Tandoori Roti:
Nutritious and Wholesome: Tandoori Rotis made with whole wheat flour are rich in fiber, vitamins, and minerals, making them a nutritious choice for any meal.
Versatile and Adaptable: Tandoori Rotis can be enjoyed with a wide range of dishes, from creamy curries to grilled meats and veggies, making them a versatile addition to any menu.
Authentic and Flavorful: Nothing beats the smoky aroma and distinct flavor of Tandoori Rotis baked in a hot tandoor oven. Recreate the magic at home and transport your taste buds to the streets of India with every bite.
Variations of Tandoori Roti:
While the classic Tandoori Roti is a timeless favorite, there are endless variations and creative twists to explore. Some popular variations include:
Herb Tandoori Roti: Elevate the flavor of your Tandoori Rotis with a blend of fresh herbs like cilantro, mint, or parsley mixed into the dough for a burst of freshness in every bite.
Stuffed Tandoori Roti: Take your Tandoori Rotis to the next level by stuffing them with flavorful fillings like spiced potatoes, paneer, or minced meat before baking. Simply roll out the dough, add the filling, seal the edges, and bake until golden brown and cooked through.
FAQs (Frequently Asked Questions) about Tandoori Roti:
Q: Can I make Tandoori Roti without a tandoor oven?
A: Absolutely! While nothing quite compares to the authentic smoky flavor of Tandoori Rotis baked in a tandoor oven, you can achieve similar results using a hot oven or grill. Simply preheat your oven or grill to the highest temperature setting and follow the same baking process as described earlier.
Q: Can I freeze Tandoori Roti for later use?
A: Yes, you can freeze Tandoori Rotis once they are cooled completely. Stack them between layers of parchment paper or aluminum foil, wrap them tightly in plastic wrap, and store them in an airtight container or resealable plastic bag in the freezer. To reheat, simply thaw them in the refrigerator overnight or warm them up on a hot skillet or grill before serving.
Q: Can I make Tandoori Rotis with gluten-free flour?
A: While traditional Tandoori Rotis are made with whole wheat flour (atta), you can experiment with gluten-free flours like rice flour, chickpea flour, or a gluten-free flour blend to make gluten-free Tandoori Rotis. Keep in mind that the texture and flavor may vary slightly, so it may take some trial and error to achieve the perfect gluten-free version.
In conclusion, Tandoori Roti is not just a bread—it’s a culinary adventure waiting to be explored. With its smoky aroma, soft texture, and versatile nature, Tandoori Roti has the power to raise any meal from ordinary to extraordinary. So, don your apron, fire up the oven, and get ready to embark on a flavorful journey through the vibrant world of Indian cuisine with Tandoori Roti as your trusty companion.
Leave a Reply
You must be logged in to post a comment.