Rotis make an indispensable part of any Indian household. You would agree, we are all fixated to these round flatbreads and our meals don’t culminate till we have one. Since years unknown Indians have also been quintessentially consuming one of the most popular variety of flatbreads called Tandoori Roti. This roti may not be as fancy as Khamiri or Roomali but is simply cooked in a cylindrical clay oven called tandoor and not our usual tawa. Popular in India, Middle East, Afghanistan and Pakistan, Tandoori Rotis are typically enjoyed with delectable non-vegetarian dishes. But did you know, you could easily make Tandoori Rotis at home, and no, you don’t have to necessarily have a tandoor? You heard us! Read on as we tell you more.
What is Tandoori Roti?
Made of two flours including wheat flour and maida (all-purpose flour), Tandoori Roti is cooked in a tandoor or bhatti at a certain temperature. While these huge tandoors are available at bay in various restaurants, you will barely see them in a house. All it needs are the flours, salt and some water or oil to knead the dough. The tough part lies in cooking the rotis at a particular temperature, so that it is cooked inside out.
According to MasterChef contestant Chef Rohini T. Chawla, you can easily make Tandoori Rotis on a tawa, pressure cooker or even a big bottom pateela (utensil). If you have an electric tandoor at home, it is even better.
Here are some tips suggested by the chef to make a perfect Tandoori Roti at home:
- The dough for the Tandoori Roti needs to be kneaded well and you must ensure that there is no moisture in the dough. If the dough is wet/ loose, the roti in the flipping process will fall off.
- Try and not make too big a size Tandoori Roti at home. Even heating on the stove top is not possible, resulting in an undercooked Tandoori Roti.
- While kneading the dough add a little bit of oil or ghee. This makes the dough malleable for rolling.
- When rolling the roti avoid using too much dry/sukha atta as the roti won’t adhere to the cooking surface. Once rolled, shake off any excess dry atta.
- Once the roti is rolled, dip your hand in water and put it on one side of the roti. Put the roti with the water side face down on the hot tawa. This helps the roti to stick to the cooking surface, and when we flip the utensil to cook the other side, the roti doesn’t fall off.
You may wonder what’s the difference between Tandoori Roti and Naan. Although both have a similar way of cooking, but there are differences which make them unique in their own ways. If you are confused between Tandoori Roti and Naan, then here are the differences:
- Naan is made of only maida, while Tandoori Roti is made of both wheat flour and maida or just wheat flour.
- Naan is made out of leavened dough (fermented with yeast), while Tandoori Roti is made of plain flour.
- Naan is often stuffed with other ingredients while a Tandoori Roti is usually simple plain bread.
- Because Naan is made of maida, it may not be as healthy as a Tandoori Roti which has wheat flour in it.
Here is an amazing Tandoori Roti recipe you could try at home –
Recipe by Chef Rohini T.Chawla
1 cup while wheat flour
2 tablespoon oil/ghee
A pinch of salt
1. In a mixing bowl add flour, salt, ghee and mix. Pour in water slowly to ensure the dough is not sticky or wet.
2. Knead the dough well for about 2-5 mins. The gluten develops when we knead, which results in a soft and light roti.
3. Keep in the fridge for half hour. This helps the dough to come together. Knead again for a minute or two and it’s ready to make rotis.
So if you haven’t already tried making a Tandoori Roti at home thinking that it will only taste best when cooked in a tandoor, it’s time you think the other way round.