Recipe- Perfect Restaurant Style Tandoori Roti

Are you guys looking for a perfect restaurant-style Tandoori roti recipe?

Then look no further…

Once you try this recipe, it will surely blow your mind with its perfect texture and taste. This roti is a little bit crispy from outside and soft from inside, just like you get in Indian restaurants.In every Indian household, roti, naan, and kulcha is the staple food. Whether it is curry or dal, they taste great with any of them. There are many types of Indian bread, Tandoori roti is one of them.

Tandoori Roti is a very popular Indian flatbread recipe. It is traditionally made in tandoor( a round clay oven) at a high temperature. But since not all of us have tandoors, I am sharing how you can make it without an oven (on the stovetop using Tawa/griddle).

These homemade tandoori rotis are thick, always served with ghee/butter on top. This roti is enriched with dietary fiber, proteins, iron, potassium, and minerals.

Whenever we go out for dinner in the Indian restaurants, we all end up ordering either naan or tandoori roti to go with our curry and dal.

Ingredients

2 cups - Whole wheat flour (atta)
1/2 cup - All-purpose flour (maida)
4 tbsp - Yogurt
2 tbsp - Oil
1 tsp - Sugar
1/4 tsp - Salt
1 tsp - Baking powder
1/4 tsp - Baking soda
3/4 cup - Water. Or as needed

Method

* To make the dough, mix maida, whole wheat flour, curd/yogurt, salt, oil, sugar, baking powder, and baking soda in a bowl.

* Add water slowly and make a tight dough. Make sure the dough is not sticky or wet and is slightly stiff dough just like paratha dough.

* Knead the dough for 5 minutes until it is smooth. Cover the dough with a damp cloth and keep aside for 1 hour.

* Once one hour is done knead the dough again for 2-3 minutes.

* Now divide the dough into 10 equal parts. Make balls from each part.

* Take one ball, roll it to make a 6-inch oval or round shaped roti. Keep in mind that, the thickness of tandoori roti is slightly more than phulka or paratha.

* Heat a Tawa. Use a slightly curved roti Tawa for this recipe and not the nonstick pans. (Note - I have an induction stove in my kitchen.

* So for this recipe, I placed wire rack first and then Tawa on a rack. If you have a gas stove, you can directly place tawa.)

* Now apple water on one side of the roti. Transfer the roti on the hot griddle with the waterside down. Tawa needs to be very hot before transferring the roti on to it.

* As soon the roti gets heated up, you will see huge and sometimes even large bubbles on the roti. Cook roti for 30 to 40 seconds on high heat.

* Now, take away the rack, invert the Tawa and cook the roti on direct heat until brown spots appear. Keep moving the tawa so that all parts of the roti gets cooked.

* Bring back the Tawa to its original position on the stovetop.

* Carefully remove the roti from the Tawa. Apply ghee or butter on top and serve hot with your favorite curry or dal.

* The tawa will have a few stuck particles of cooked atta. Just scrape or wipe them off.

* Make remaining Rotis same way.