Tandoori Roti is an Indian flatbread usually made by mixing equal portion of wheat flour and all purpose flour. It is a staple food in the northern part of India especially in Punjab. Traditionally, tandoori roti is made in clay oven or Tandoor and hence it is called Tandoori Roti.
After watching a post by Hebbars Kitchen on facebook to make tandoori roti on tawa (flat pan), I got inspired and recreated the same. Like shown on Hebbars Kitchen, I have also used only wheat flour instead of using equal portion of wheat flour and all purpose flour….trying to make it a healthier version 🙂
Tandoori Butter Roti
Prep Time: 15 minutes
Cook Time: 20 minutes
Classic Tandoori Butter Roti on tawa.
Credits: Hebbar’s Kitchen
Wheat flour (Atta) – 3 cups (+ more for dusting)
Baking powder – 3/4 tsp
Curd – 1 cup
Salt to taste
Water as required to need the dough
Oil – 1 tsp
Butter – 1/4 cup melted
In a bowl, mix wheat flour, salt and baking powder
Add curd and crumble it so that it gets mixed with flour
Add little water and knead the dough until it is soft and smooth. Add water 1 tbsp at a time
Continue kneading the dough well for at least 8-10 minutes
Grease the dough with oil.
Cover and rest for 30 minutes
Dust the work surface with little flour
Take a medium size ball from the rested dough
Flatten it with hand and then press it with rolling pin in a 6″-7″ circle which is thicker than normal chapati
Brush the top surface of roti with sufficient water so that it gets stuck on the tawa / pan well.
Place the roti on a pre-heated pan with wet side touching the pan. It will start puffing up in difference places.
Once it starts puffing up, lift the pan and hold it inverted directly on the flame so that top portion of the roti gets cooked and turns golden brown. You can also find that it puffs / bubbles up further as it gets cooked
Once cooked, take out the roti
Brush melted butter on the roti and serve hot