Tandoori roti
Tandoori roti, from above
VegPunjab

Tandoori roti

Atta roti charred on a tawa flip, crisp outside, chewy in. The dhaba's daily bread at home.

35 minTime
8 gProtein each
mildSpice
The dhaba roti2 chapters · 1 min read

Make it your way

Grandma's wayAtta, tawa flip, butter.
The original
253kcalsame
8 gproteinsame
7 gfibresame
35minutessame

Classic tandoori roti.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)2 cups
Curd (plain yogurt, natural yoghurt)2 tbsp
Baking soda (bicarb soda, bicarbonate of soda)a pinch
Salt½ tsp
Waterabout 1/2 cup
Butterto brush

Method

4 steps
  1. 1Knead atta, curd, soda, salt and water into a soft dough. Rest 30 minutes.
  2. 2Roll into thick rotis, about 1/4 inch.
  3. 3Wet one side and stick it on a hot iron tawa. Cook until bubbles form, then flip the tawa over the flame.
  4. 4Pry off, brush with butter and serve hot.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Tandoori roti: a bread or rice, a side, something to drink and something sweet.

With a main Dal makhani100 min
With a main Matar paneer40 min
On the side Baingan bharta40 min
On the side Aloo gobi35 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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