Best 2 Tandoori Roti Recipes
Tandoori roti is a traditional Indian flatbread cooked in a tandoor, a cylindrical clay oven. It is a staple food in many parts of India and is typically served with curries, stews, and other dishes. Tandoori roti is made with a simple dough of wheat flour, water, salt, and yogurt, which is then rolled out into thin circles and cooked in the tandoor until it is golden brown and crispy. The high heat of the tandoor gives tandoori roti its characteristic slightly charred flavor and chewy texture.
There are several variations of tandoori roti. Some recipes call for a small amount of oil or ghee to be added to the dough, while others add spices such as cumin or coriander. Some variations also include a filling, such as cheese, potatoes, or vegetables.
In this article, we will provide recipes for three different types of tandoori roti:
1. Plain Tandoori Roti: This is the most basic type of tandoori roti, made with just wheat flour, water, salt, and yogurt.
2. Stuffed Tandoori Roti: This variation includes a filling of potatoes and peas, making it a more substantial meal.
3. Garlic Tandoori Roti: This recipe adds minced garlic and cilantro to the dough, giving it a delicious garlicky flavor.
No matter which variation you choose, tandoori roti is a delicious and versatile flatbread that can be enjoyed with a variety of dishes.
TANDOORI ROTI
Tandoori Roti taste good with any Indian main course dish. This recipe will show you how to make tandoori roti at home, without a tandoor. Recipe source is jayPuri.blogspot.com
Provided by cook334446
Categories Breads
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a bowl, add all ingredients listed above. Use Luke warm water to knead the dough.
- 2. Cover the dough with wet towel and keep it in warm place.
- 3. Let it rest for 2 hours. punch down the dough before you start rolling it for Tandoori Roti.
- 4. Take some dough, make a ball. The dough ball size should be little bigger than Golf ball.
- 5. Take a rolling pin and roll to form thick flat dough. (4-5 mm thick).
- 6. Heat Griddle (Chapati Tawa). Make sure Griddle is very hot before you put dough on it.
- 7. Put the flat dough on it. Don't apply any oil.
- 8. Press the dough down with spatula(or Spoon) as you want the dough to stick to pan. Don't use non-stick pan for this recipe. We want the dough to stick to pan.
- 9. On upper side of dough (uncooked side) apply some water. Make sure the dough is still sticking to pan.
- 10. Flip the pan to open flame to cook the other side. You can put the gas to medium at this step.
- 11. The Roti will fall of when ready. Put the flam off and remove it with help of tongs.
- 12. Apply little ghee or butter to this bread.
- Note: Put oil on side that was cooked on open flame.
- Serve hot with any main course.
Nutrition Facts : Calories 292.4, Fat 7.8, SaturatedFat 4.3, Cholesterol 17.3, Sodium 164, Carbohydrate 49.9, Fiber 7.5, Sugar 0.6, Protein 9.3
TANDOORI ROTI RECIPE
Tandoori roti has almost zero fats and low in calories. Good for weightloss.
Provided by Mobasir Hassan
Categories Flatbreads
Time 18m
Number Of Ingredients 5
Steps:
- 1. Making the dough • Take the wheat flour in a mixing bowl and add salt and one tablespoon cooking oil. Pour water slowly and start to knead. Make a soft palpable dough.. • Grease the remaining one tablespoon oil and knead further for 1 minute. • Cover and keep aside for 10 minutes to set.
- 2. Making dough balls • After 10 minutes knead the dough again for one minute and then divide into small parts. • Take one part and roll between the palm of hands to make a round shape dough ball. Repeat with the remaining.
- 3. Cooking the flatbread • Heat a non stick pan or griddle over medium heat flame. • Take one ball and dust with some flour and press lightly with finger tips. • With a roller pin roll the into round shape circle. • Now grease some water over it and place the water side on the griddle. • Cook for 1 or 2 minutes or till some small bubbles appears over it. • Now flip the griddle and place the roti over the flame and cook till nicely brown. • Flip again and cook further one minute. Remove and serve hot. • Traditionally these rotis are cooked over a oval shaped charcoal tandoor. You can read the steps and video for cooking them in tandoor from https://www.hassanchef.com/2020/12/tandoori-roti-recipe.html?m=1
Tips:
- Use a high-quality atta flour to get the best results. Look for a flour that is finely milled and has a high protein content.
- Make sure the water is warm, but not hot. Hot water will kill the yeast and prevent the dough from rising.
- Knead the dough for at least 10 minutes, until it is smooth and elastic. This will help to develop the gluten in the flour and make the dough stronger.
- Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will give the yeast time to ferment the dough and produce gas, which will make the roti light and fluffy.
- When rolling out the roti, use a light touch. Don't press down too hard, or you will make the roti tough.
- Cook the roti on a hot tawa or griddle. This will help to create a crispy exterior and a soft interior.
- Serve the roti hot with your favorite curry or chutney.
Conclusion:
Tandoori roti is a delicious and versatile flatbread that can be enjoyed with a variety of dishes. It is easy to make at home with a few simple ingredients. With a little practice, you can make perfect tandoori roti every time.
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