Tandoori Roti
April 25th, 2009 filed under Breads
Ingredients:
- 1 cup whole-wheat flour
- 1/4 cup all purpose flour (maida)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 1/2 tablespoon oil
- 1/4 cup yogurt
- About 1/4 cup of water as needed
Also needed:
- 1/4cup whole-wheat flour for rolling
- 2 tablespoons ghee (clear butter)
Method:
- Mix the flour, baking soda, sugar, and salt together.
- Next add the oil and yogurt and mix to make crumbly dough.
- Add water as needed and mix to make smoother dough.
- Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
- Let the dough rest for at least 30 minutes.
- Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
- Next turn the oven to high broil.
- Divide the dough into four equal parts.
- Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
- Roll each dough piece into 6-inch circles.
- If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
- Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
- You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
- Take roti out of the oven and brush lightly with clear butter (ghee).
- Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.
- Serve the roti hot
Serving Suggestions:
Serve roti with dal, or any gravy base dish and a side of sukhi subji complimented with chilled yogurt raita.
Hi,
In Step #5, it is mentioned to keep the dough for 30 mins. Can I make raw roti till #11 without #5 step & keep it for 30 mins?
If that is not possible, can I keep the rolled raw roti for say 4 hours before putting it in tandoor? What if I keep such roti outside? Will it change color & what will be the effect?
:-AD
Hi manjula aunty,
thanks for the lovely recipes. I tried to make tandoori roti. since i live in australia my oven has a maximum temperature of 250 degrees c. I did preheat the oven at the maximum temp , the rotis also puffed up nice but were stuck on the stone while taking them out. what could be the reason?
thanks and awaiting ur reply
sonia
Dear Manjula Aunty,
You are great!! I have learnt a lot from you. Thanks for all your lovely recipes.
I tried making Tandoori Rotis and I did it exactly the way you showed, but the rotis did not puff up and even after keeping it for about 10 mins they were not cooked fully. What could be the reason?
Can we rest the dough for more than one hour? I had kept the dough for more than 2 hours before making rotis. Is that the reason? Kindly let me know.
Thanks
Roopa
Roopa,
The only reason I can see that the oven was not hot enough.
Dear Manjula Aunty,
We tried the tandoori rotis and they puffed very well and were soft and tasty.
Thanks for such a wonderful recipe.
Reh
hello Manjula ji,
I followed ur recipe and heated the pizza plate to 500F for 30 mins and put to broil. But my rotis did not pluff even after 10 mins. I had to turn them and eat it like rusk bread.
What could be the problem? Can u suggest?
Thanks
Shastri
Hi Shastri,
Sorry, I never had this problem, roti should not take more then one and half minute.
Thanks for the reply Manjula ji. It does not help me solve the problem for me though. Is the whole wheat flour to be used different from the one used for rotis?
Shastri
If the naan don’t puff after a few minutes, take them out of the oven anyhow because they should be cooked.
The reasons for not puffing could be many, but common ones are: the dough was too dry (the bread needs moisture to create steam and puff) or the yeast was old. Buy a new packet of yeast and check the expiration date.
If the yeast was fresh, then the other possibility is that the yeast didn’t have enough time or warmth to activate. When you let your dough rest, put it in a warm room if your house is chilly.
You can use the same wheat flour as rotis.
Hope this helps.
dear aunt
you can tell me how to make indian recipies in microwave
hello mrs. Manjula .. i always look in to your recepie website when i need to learn some new dishes.. ur way of telling and teaching and showing is so great, im so glad that i found your way of teaching.
mahima agarwal
texas
Manjula aunty, wht do i do if i dont have a baking stone?
And the whole weat flower is tht atta?
Thanks:0)
[...] Roti is one of those essential items for lunch and dinner along with say, a sliced red onion and chili peppers. Manjula’s Kitchen has a step by step video for making tandoori roti. Similar to naan, it’s great for eating meals without utensils or sopping up a well made sauce. If you like a bit of a crunch with your meal, check out Manjula’s recipe for Tandoori Roti. [...]
Dear Madam Manjula,
I love your recipes alot. Esecially seeing the video is of tremendous help and i get the exact accuracy.
I wanted some christmas recipes, if you could please publish some on your website, it would be wonderful.
Thanks and regards
Sharlet