Tandoori Roti has always been loved by me.. Every restaurant we used to visit, we order either tandoori roti or naan, which is wonderfully satisfying and tastes amazing, specially with any non-vegetarian dish. Traditionally this is prepared in a big tandoor, but can be prepared in the regular oven as well. There will be a slight difference in the colour and texture because it is very different from the tandoor, but there is no compromise in taste.. Made with whole wheat, I served these with Dhaba Style Chicken Curry. These are best eaten hot, because when cooled down, they become hard and stiff, not easy to eat.
Whole wheat: 2 cups
Water as required
Butter/Ghee: to grease the surface and to top the rotis.
- Mix the salt with the wheat flour (if using, I did not use any).
- Knead to a soft dough just liek we do for chappatis. Keep aside for 15 minutes.
- Pinch out balls and roll into chappatis, just that the chappatis be a bit thicker than the usual which we cook on a girdle. Roll all the chappatis.
- Meanwhile, preheat the oven to 200 for 10 minutes.
- Grease a baking tray well and place all the rolled chappatis over the top. Set in oven and reduce temperature to 150. Turn after 3-4 minutes, keep a watchful eye so as not to burn the rotis from one side.
- Let cook from both sides, remove carefully from oven, top with ghee/butter and serve hot.