How to make Tandoori Roti at home?

About Tandoori Roti.

Tandoori Roti is a popular and traditional Indian flatbread known for its distinctive cooking method. It gets its name from the tandoor, a cylindrical clay oven used in Indian cooking. Tandoori Roti is typically made from unleavened wheat dough, which is rolled into thin rounds and cooked inside the tandoor. The intense heat of the tandoor gives Tandoori Roti its characteristic texture—soft on the inside with a slightly crisp, charred exterior. It’s a versatile accompaniment to a wide range of Indian dishes, from curries to kebabs, and is cherished for its smoky flavor and ability to scoop up various gravies and sauces.

Making Tandoori Roti at home without a tandoor oven is possible and can be accomplished using a stovetop method. Here’s a step-by-step guide:

Making Tandoori Roti in an oven or tandoor requires a slightly different approach than the stovetop method. Here’s how you can make Tandoori Roti in both:

Ingredients for making Tandoori Roti with oven and Tandoor:

• 2 cups whole wheat flour (atta)
• Water (for kneading)
• Salt (optional)
• Ghee or butter (for brushing, optional

Instructions:

Tandoor Method:

1. Prepare the Dough:
   • Follow the same steps as mentioned earlier to knead the dough using whole wheat flour and water. Let it rest for about 20-30 minutes.
2. Heat the Tandoor:
   • Preheat the tandoor to a high temperature, usually around 450-500°C (850-900°F). The tandoor should be very hot for the roti to cook properly.
3. Roll Out the Roti:
   • Take a portion of the dough and roll it into a thin, round roti (similar to the stovetop method).
4. Cook in the Tandoor:
   • Gently place the rolled-out roti onto a skewer or use special tandoor tools to place it inside the tandoor. Stick the roti to the sides of the tandoor, allowing it to cook as it hangs. It will quickly puff up and get charred spots due to the intense heat.
5. Remove and Serve:
   • Use tongs or a long hook to carefully remove the cooked Tandoori Roti from the tandoor. Brush it with ghee or butter for added flavor and softness. Serve hot.

Oven Method:

1. Prepare the Dough:
   • Knead the dough using whole wheat flour and water as described earlier. Allow it to rest for 20-30 minutes.
2. Preheat the Oven:
   • Preheat your oven to the highest temperature setting, typically around 500°F (260°C). If your oven has a broil function, use it for the closest approximation to tandoor-style cooking.
3. Roll Out the Roti:
   • Roll out the dough into thin, round rotis, similar to the stovetop method.
4. Cook in the Oven:
   • Place the rolled-out roti directly on the oven rack or on a preheated pizza stone or baking sheet. Let it cook for a few minutes until it puffs up and gets brown spots. If using the broil function, place it near the broiler for charred spots.
5. Remove and Serve:
   • Carefully remove the cooked Tandoori Roti from the oven. Brush it with ghee or butter if desired and serve it hot.

Both methods will give you delicious Tandoori Roti with the characteristic smoky flavor and slightly charred texture. The key is to cook them at very high temperatures for a short time.

Ingredients for making Tandoori Roti without oven and Tandoor:

• 2 cups whole wheat flour (atta)
• Water (for kneading)
• Salt (optional)
• Ghee or butter (for brushing, optional)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, add the whole wheat flour. You can add a pinch of salt for flavor if desired.
   • Gradually add water while kneading the flour to form a soft, non-sticky dough. Knead for about 5-7 minutes until the dough is smooth and elastic.
   • Divide the dough into small, equal-sized portions and shape them into balls.
2. Roll Out the Roti:
   • Heat a non-stick or cast-iron skillet or griddle over medium-high heat on the stovetop.
   • Take one dough ball and flatten it slightly with your hands to form a small disc.
   • Roll out the dough into a thin, round roti using a rolling pin. It should be around 6-8 inches in diameter. You can use some dry flour for dusting to prevent sticking.
3. Cook the Roti:
   • Place the rolled-out roti on the hot skillet or griddle. Allow it to cook for about 30-40 seconds or until you see bubbles forming on the surface.
   • Flip the roti using tongs or a spatula. You should see some brown spots forming on the cooked side.
   • Cook the other side for another 30-40 seconds or until it puffs up slightly and gets brown spots.
   • You can press gently with a clean kitchen cloth or spatula to encourage puffing.
4. Direct Flame Method (Optional):
   • If you want to mimic the tandoor’s smoky flavor, you can use direct flame. Using a pair of tongs, hold the partially cooked roti over an open flame (gas stove) with the help of a wire rack or tongs. Be cautious and keep the flame low to avoid burning.
   • Rotate the roti until it gets a nice char and smoky aroma. This step is optional but adds an authentic tandoori touch.
5. Brush with Ghee (Optional):
   • Once cooked, remove the roti from the skillet. You can brush it with ghee or butter for added flavor and softness.
6. Serve Hot:
   • Serve the Tandoori Roti immediately while it’s still warm and soft. It pairs wonderfully with a variety of Indian dishes, such as curries, kebabs, and dal.

Repeat the process for the remaining dough balls to make more Tandoori Roti. Enjoy your homemade tandoor-style flatbread!

Nutritional Value.

Tandoori Roti is a simple and nutritious Indian flatbread made primarily from whole wheat flour (atta). Here’s an approximate nutritional value for one standard-sized Tandoori Roti (about 6-8 inches in diameter):

• Calories: Around 80-100 calories
• Carbohydrates: Approximately 15-20 grams
• Protein: About 2-4 grams
• Dietary Fiber: Around 2-3 grams
• Fat: Less than 1 gram
• Vitamins and Minerals: Tandoori Roti provides essential nutrients like iron, magnesium, and B vitamins, especially when made with whole wheat flour.

The nutritional value may vary slightly based on factors like the size of the roti and the specific brand of whole wheat flour used. Tandoori Roti is a healthy choice as it is made from whole grains, offering fiber, and essential nutrients. It’s often preferred in Indian meals as a healthier alternative to other types of bread or rice.

Health Benefits.

Tandoori Roti offers several health benefits:

1. Whole Grains: It’s made from whole wheat flour (atta), providing complex carbohydrates and dietary fiber. Whole grains can promote digestive health and help regulate blood sugar levels.
2. Low in Fat: Tandoori Roti is naturally low in fat, making it a heart-healthy option compared to fried bread or high-fat alternatives.
3. Protein Source: While it’s not a high-protein food, it does contain some protein from the whole wheat flour, contributing to muscle maintenance and overall body health.
4. Rich in Fiber: The whole wheat flour used in Tandoori Roti is a good source of dietary fiber, which aids in digestion and helps maintain a feeling of fullness.
5. Nutrient Density: It provides essential nutrients such as iron, magnesium, and B vitamins, contributing to overall nutritional balance.
6. Versatile: Tandoori Roti pairs well with a variety of dishes, from vegetable curries to protein-rich lentil soups, allowing for a well-rounded meal.
7. Low in Sugar: Unlike some other bread varieties, Tandoori Roti is typically free of added sugars, making it suitable for those looking to limit their sugar intake.
8. No Preservatives: When made at home or obtained from a reputable source, Tandoori Roti is free from artificial additives and preservatives.
9. Low in Sodium: It can be prepared with little to no added salt, which is beneficial for those on low-sodium diets.
10. Balanced Meal Component: Tandoori Roti is often an integral part of balanced Indian meals, providing a source of energy and aiding in the consumption of vegetables, legumes, and proteins.

It’s important to note that the health benefits of Tandoori Roti are maximized when it’s consumed as part of a balanced diet that includes a variety of foods from different food groups.

Tips and Tricks.

Here are some tips and tricks for making perfect Tandoori Roti:

1. Use Whole Wheat Flour: Opt for whole wheat flour (atta) as it’s healthier and provides more fiber and nutrients compared to refined flour.
2. Knead the Dough Well: Spend some time kneading the dough until it becomes smooth and elastic. This helps in achieving a softer roti.
3. Rest the Dough: Allow the dough to rest for at least 20-30 minutes after kneading. This relaxes the gluten, making it easier to roll out thin rotis.
4. Roll Evenly: Roll out the rotis as evenly as possible to ensure they cook uniformly. If you find it challenging to roll them round, aim for a slightly oval shape.
5. Properly Heated Skillet: Preheat the skillet or griddle over medium-high heat until it’s adequately hot. A hot cooking surface is essential for achieving those characteristic roti bubbles.
6. Flipping Technique: Use tongs or a spatula to flip the roti. Press down gently to encourage puffing. You can also use a clean kitchen cloth to pat down gently to encourage puffing.
7. Direct Flame Method (Optional): To mimic the tandoor’s smoky flavor, briefly expose the partially cooked roti to an open flame using tongs. Be cautious and keep the flame low to avoid burning.
8. Buttering or Ghee: Brushing the cooked roti with ghee or butter just before serving enhances the flavor and keeps it soft.
9. Keep Them Covered: After cooking each roti, keep them covered in a clean kitchen cloth or an insulated container to preserve warmth and moisture.
10. Practice Makes Perfect: Making roti requires practice. Don’t be discouraged if your first few rotis aren’t perfect. With time, you’ll improve your rolling and cooking skills.
11. Variety: Experiment with different types of roti by adding ingredients like chopped herbs, garlic, or spices to the dough for extra flavor.
12. Balanced Meal: Serve Tandoori Roti with a variety of curries, dals (lentil dishes), vegetables, and chutneys to create a balanced and satisfying meal.

By following these tips and practicing regularly, you can master the art of making soft and delicious Tandoori Roti at home.

Serving Suggestions.

Tandoori Roti is a versatile Indian flatbread that pairs wonderfully with a variety of dishes. Here are some serving suggestions:

1. Curries: Serve Tandoori Roti with classic Indian curries like paneer butter masala palak paneer (spinach and cottage cheese curry). The roti’s soft texture is perfect for scooping up the flavorful gravies.
2. Tandoori Dishes: It’s an ideal accompaniment to tandoori dishes like Tandoori Chicken or Tandoori Fish. The roti complements the smoky and charred flavors of these dishes.
3. Vegetable Dishes: Enjoy Tandoori Roti with vegetable-based dishes such as bharta (roasted eggplant), aloo gobi (potato and cauliflower curry), or baingan bharta (mashed roasted eggplant).
4. Lentil Soups: Pair it with lentil soups like dal tadka or dal makhani. The roti’s texture contrasts beautifully with the creamy lentil dishes.
5. Kebabs: Serve Tandoori Roti with grilled kebabs, whether they are made from meat, vegetables, or paneer. It’s an excellent base for creating kebab wraps.
6. Chutneys: Accompany Tandoori Roti with a variety of chutneys, such as mint-coriander chutney or tamarind chutney, for added flavor.
7. Rice Dishes: It can also be served alongside rice dishes like biryani, pulao, or fried rice for a satisfying combination.
8. Pickles: Enjoy it with Indian pickles (achar) or pickled vegetables for an extra burst of flavor.
9. Yogurt: A bowl of plain yogurt or raita makes a cooling side dish that complements the warmth of the roti and spicy curries.
10. Salads: A simple cucumber-onion-tomato salad with a sprinkle of chaat masala can be a refreshing accompaniment.
11. Indian Sweets: Conclude your meal with traditional Indian sweets like gulab jamun or rasgulla for a sweet ending.

Remember that Tandoori Roti’s soft and slightly chewy texture makes it an excellent choice for scooping up sauces and gravies. Feel free to mix and match these serving suggestions to create a well-rounded and satisfying Indian meal.

FAQs.