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
Classic Tandoori Butter Roti on tawa.
- 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