Whole-wheat flatbreads cooked at high heat for a smoky, slightly charred finish.
About
The character of Tandoori Roti comes from whole-wheat flatbreads cooked at high heat for a smoky, slightly charred finish. Keep the dough soft and allow it to rest so the bread cooks tender rather than dry.
Nutrition Facts
Ingredients
5 ItemsTags
Instructions
Follow along step-by-step.
Knead flour, yogurt, salt and enough water into a medium-soft dough; rest 20 minutes.
Divide into balls and roll into medium-thick rounds.
Cook in a very hot tandoor, oven or on an inverted iron tawa until puffed and charred in spots.
Brush lightly with ghee and serve hot.
Notes & Tips
A little yogurt keeps the roti tender even without a clay tandoor. Nutrition values are approximate per serving.
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