Suddenly I want to eat Tandoori Roti. But if you see the menu card of the restaurant, you will be amazed. At the same time, tandoori roti is healthy and affordable if you make it at home. But how is that possible without a tandoor like restaurant or dhaba? Experienced chefs will say, of course, that it is possible. Restaurant-style tandoori roti can be made using a household pan. Let’s know the method.
This will require—
- Flour: 2 cups
- Flour: 1/2 cup (bread will be soft in this; can be omitted if desired)
- Salt: 1 tsp
- Sugar: 1 teaspoon
- Baking powder: 1/2 tsp
- Sour yogurt: 2 tbsp
- Oil: 1 tbsp
- Warm water of turmeric: in quantity
- Butter or Ghee: To brush over the bread
prepared method
Mix flour, flour, salt, sugar and baking powder together in a bowl. Add sour curd and oil to it. Then pour warm water little by little, and continue to make dough quickly with your hands. When the dough is ready, cover the bowl with a wet cotton cloth and leave it for 30 to 40 minutes. This will set the dough well and make the bread soft.
Cut the lychee into equal parts. Roll each lychee into a round or oval shape. Note that tandoori roti should be rolled slightly thicker than normal roti. Apply water to one side of the rolled bread with your hands or a brush. The water will help the bread stick to the hot pan.
Heat the pan well. Now place the water-soaked side of the roti on the pan. When small bubbles appear on the top of the roti, flip the roti along with the tawa and hold it directly over the flame. If the pan is correct, and enough water has been brushed into it, the bread will stick even when the pan is turned, not falling into the fire. The top of the bread should be roasted in direct flame by rotating the tawa, until charred spots appear.
When the two sides of the bread are well done, take them down. Brush melted butter or ghee on top as desired. Be it dal makhani, tarka or chicken and mutton – if you make tandoori roti like this, it will be amazing to eat.
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