Tandoori Roti

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

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.
8. 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.
9. Brush the hot roti with ghee or butter before serving.