Tandoori Roti is an Indian bread commonly eaten at restaurants. Whenever we go to restaurants we order rotis, naan, kulcha,etc. and enjoy with our favorite side dish. We can say that the taste of the side dish is enhanced by the bread/roti accompanying it. Try out this whole wheat tandoori roti which is soft and crisp and turns out perfect every time.

Ingredients

Whole wheat flour – 1 cup

Salt – 1 tsp

Sugar – 1 tsp ( I have used powdered sugar)

Fresh curd – 3 tbsp

Malai / cream – 1.5 tbsp ( I have used malai from full fat milk)

Water – as required

Seasme seeds – as required ( you may use white or black)

Coriander leaves – as required

Ghee / butter – as required ( I have used home made white butter)

Method

1. In a bowl add flour, salt, sugar, curd and malai and mix well till you get a crumbly texture. Slowly, add water and mix and make a soft dough. Cover and rest for 30 minutes.

2. After 30 minutes, punch the dough and pull out equal balls. Take a ball of dough and spread it into desired shape (oval or round). Then apply seasme seeds and coriander leaves and press well. Slowly flip the roti and apply water on the side facing you.

3. Place the water coated side on a heated tawa and slowly press the edges. Cook for few seconds. When you see bubbles on top, then put the flame to the highest and flip the tawa and show it on the gas directly ensuring every corner is cooked.

4. Carefully remove the roti from the tawa and apply butter and serve hot. This roti stays soft and does not turn chewy.