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Recipe Detail

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Tandoori Roti

Published by: Roshan Kothari
(1.0 Reviews)
Walk 11120 steps to burn 556 calories
  • Total Calories: 1669 (556per serving)
  • Total Serving: 3
  • Cuisine: Indian
  • Food Type: Vegetarian Jain
  • Meal Type: Lunch Dinner
  • Ingredients:
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  • Preparation:

    1. Prepare the Dough:

      • In a large mixing bowl, combine whole wheat flour, yogurt, oil or ghee, and salt.
      • Gradually add water and knead the mixture into a soft, smooth dough.
      • Cover the dough with a damp cloth and let it rest for at least 30 minutes.

    2. Preheat the Oven:

      • Preheat your oven to the highest temperature setting (around 450-500°F or 230-260°C). If you have a pizza stone, place it in the oven during preheating.

    3. Divide and Roll:

      • Divide the rested dough into small, lemon-sized balls.
      • Roll each ball into a round disc using a rolling pin and some extra flour for dusting.

    4. Cooking in the Oven:

      • If you have a pizza stone, carefully place the rolled dough onto the hot stone in the preheated oven.
      • If not using a pizza stone, you can place the rolled dough directly on a baking sheet.

    5. Bake:

      • Bake the tandoori roti in the preheated oven for about 3-5 minutes. Watch for them to puff up and develop a few brown spots.

    6. Optional Broil:

      • For a slightly charred effect on the top, you can switch to the broil setting for the last minute of cooking. Be vigilant to prevent burning.

    7. Cooking Over The Stovetop:

      Heat a concave iron tawa (skillet or an iron mini wok) over high heat.

      Generously wet the roti with water on one side. 

      Transfer the rolled roti to the hot skillet with the water side down and cook for 30 seconds. 

      Now carefully invert the tawa and cook the roti directly over the flame until bubbles and brown spots appear. Keep moving the tawa circularly so the bread cooks evenly. Turn the tawa back and cook for another 30 seconds.

    8. Remove it from the tawa. Brush with ghee and serve hot.

    9. Serve:

      • Remove the tandoori roti from the oven and brush with ghee or butter if desired.
      • Serve hot with your favorite curry or accompaniment.

    This recipe makes about 8-10 tandoori rotis, depending on the size. Adjust the quantities based on your preferences and the number of servings needed.

  • Nutrition Fact:
Ingredients Preparation Nutrition Reviews

Ingredients

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Preparation

    1. Prepare the Dough:

      • In a large mixing bowl, combine whole wheat flour, yogurt, oil or ghee, and salt.
      • Gradually add water and knead the mixture into a soft, smooth dough.
      • Cover the dough with a damp cloth and let it rest for at least 30 minutes.

    2. Preheat the Oven:

      • Preheat your oven to the highest temperature setting (around 450-500°F or 230-260°C). If you have a pizza stone, place it in the oven during preheating.

    3. Divide and Roll:

      • Divide the rested dough into small, lemon-sized balls.
      • Roll each ball into a round disc using a rolling pin and some extra flour for dusting.

    4. Cooking in the Oven:

      • If you have a pizza stone, carefully place the rolled dough onto the hot stone in the preheated oven.
      • If not using a pizza stone, you can place the rolled dough directly on a baking sheet.

    5. Bake:

      • Bake the tandoori roti in the preheated oven for about 3-5 minutes. Watch for them to puff up and develop a few brown spots.

    6. Optional Broil:

      • For a slightly charred effect on the top, you can switch to the broil setting for the last minute of cooking. Be vigilant to prevent burning.

    7. Cooking Over The Stovetop:

      Heat a concave iron tawa (skillet or an iron mini wok) over high heat.

      Generously wet the roti with water on one side. 

      Transfer the rolled roti to the hot skillet with the water side down and cook for 30 seconds. 

      Now carefully invert the tawa and cook the roti directly over the flame until bubbles and brown spots appear. Keep moving the tawa circularly so the bread cooks evenly. Turn the tawa back and cook for another 30 seconds.

    8. Remove it from the tawa. Brush with ghee and serve hot.

    9. Serve:

      • Remove the tandoori roti from the oven and brush with ghee or butter if desired.
      • Serve hot with your favorite curry or accompaniment.

    This recipe makes about 8-10 tandoori rotis, depending on the size. Adjust the quantities based on your preferences and the number of servings needed.

Nutritional Facts

Customer Reviews