Tandoori Roti

Traditional whole wheat flatbread baked in a tandoor, offering a smoky aroma and perfect accompaniment to the rich Shahi Paneer.

Medium 45 min 150 cal
Steps

1. In a bowl, mix whole wheat flour and salt. 2. Gradually add water and knead into a soft, pliable dough. 3. Cover the dough and let it rest for 30 minutes. 4. Divide the dough into equal portions and roll each into a ball. 5. Roll out each ball into a flat round shape about 6-7 inches in diameter. 6. Preheat a tandoor or a heavy griddle (tawa) on medium-high heat. 7. If using a tandoor, slap the rolled dough onto the inner wall and cook until it puffs and has charred spots, about 1-2 minutes per side. If using a griddle, cook one side until bubbles form, flip, and cook the other side until golden brown; finish by placing it directly on an open flame briefly for charring. 8. Brush the hot roti with ghee or butter before serving.

Ingredients

100g whole wheat flour 50ml water (adjust as needed) 1/4 tsp salt 1 tsp oil (optional) Ghee or butter for brushing

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