Tandoori Roti

Tandoori Roti

Tandoori roti also known as tandoor bread is a type of leavened bread baked in a clay oven called a tandoor, similar to naan.

 

In the Indian subcontinent, tandoori rotis or tandoor breads are popular especially in the Khyber Pakhtunkhwa, Gujarat, Jammu and Kashmir, Rajasthan and Punjab regions, where naan breads are baked in tandoor clay ovens fired by wood or charcoal. These tandoor-prepared naans are known as tandoori naan.

 

Tandoori roti is also known as taftoon, and it is commonly consumed in South Asian countries such as Iran, Pakistan, and India as the main wheat-based product. This bread is served in restaurants, hotels, industrial canteens, and home. It is also gaining popularity in the continents of Asia and Europe.

 

Cooking food in tandoori oven has been around for about five millennia. Remains of the clay oven has been excavated in the Indus River valley, present-day Afghanistan, Pakistan, northwest India, Iran, and Central Asia.

 

Because of the growing inaccessibility of a tandoori oven in urban areas, especially in cities outside of Southern Asia, people have developed ingenious techniques to replicate the cooking process and the food without the use of the oven. Common alternatives include an oven or a grill fuelled by charcoal or wood so the food will be infused with the smoky flavour.

 

You can make tandoori roti in oven or on tava at home. You can brush it with butter (butter tandoori roti) or without butter (tandoori roti or plain tandoori roti). It's easy to make and can be served with any Indian gravy, e.g with mix vegetables gravy, matar paneer or you can serve with non veg dishes, e.g. Butter Chicken, Tandoori Chicken gravy etc.

 

Tandoori bread is made by kneading flour, active dry yeast, salt, and water together until the dough becomes uniformly firm into a disc of 2-3 mm thickness, 15-20 cm diameter and a weight of 50-60 grams.

 

I am here sharing with you the recipe of baking tandoori roti in an oven.

 

It is one of my family's favourites bread and we normally have it to celebrate something or when we wanted to have something different and delicious food.

  Recipe Servings: 6 - 7
  Cooking time: 25 Minutes

Ingredients

For Dough:

 

  • Whole Wheat Flour – 2 Cups
  • Salt - 1/2 tsp or as per taste
  • Baking soda - a pinch
  • Sugar - 1/4 tsp
  • Yogurt - 1/4 cup
  • Water (for kneading the dough)- as required
  • Oil - 1.5 tsp

 

For Tandoori Roti

 

  • Whole Wheat Flour (for rolling rotis) - as required
  • Ghee Or Butter (to brushing on Tandoori Rotis) - as required

Preparation

  • Take whole wheat flour in a mixing bowl and add baking soda, sugar, and salt into it.

 

  • Then add oil and yogurt into the mixture and mix it to make a crumbly dough.

 

  • Add water as required to knead the dough, to make smoother dough.

 

  • Knead the dough for about 1-2 minutes. Keep the dough aside and cover it with a damp cloth. Let it rest for at least 30 minutes.

 

  • Pre heat the oven to about 250º-300ºC or 400º-475ºF with a pizza stone (baking stone) for about 30 minutes so the stone becomes hot. Using a baking/pizza stone will help to give the tandoori roti close to same kind of heat as tandoor.

 

  • Next turn the oven to bake.

 

  • Divide the dough into 6-7 equal parts.

 

  • Roll each dough part into a smooth ball and press it flat.

 

  • Take each ball and press it into the dry flour on both sides, this makes it easy to roll.

 

  • Take a dough piece and roll it into a 6-inch circle/disc with the help of a rolling pin. Use dry flour for dusting the roti on both sides as needed.

 

  • If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry wheat flour.

 

  • Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms and then place them onto your baking/pizza stone in the oven.

 

  • You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. But time may vary as per the oven, so keep your eye on the roti so that it won't burn.

 

  • After the roti is baked, there should be some golden brown patches on the top of it.

 

  • Take roti out of the oven and brush it lightly with the butter or ghee. But if you don't want to brush it, then you can have it as such.

 

  • Wait for about 2- 3 minutes before baking the next roti to allow the oven to reheat.

 

  • Repeat this process with the remaining dough balls.

 

  • Serve the tandoori roti hot with any Indian Gravy and enjoy with your loved ones.