- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Serving: 2 People
- Calories: 2443 kcal
- Carbohydrate Content: 129.7 g
- Cholesterol Content: 549 mg
- Fat Content: 211.65 g
- Fiber Content: 19.3 g
- Protein Content: 25.95 g
- Saturated Fat Content: 131.968 g
- Serving Size: 1
- Sodium Content: 3395 mg
- Sugar Content: 0.89 g
- Trans Fat Content: 8.379 g
Tandoori roti is another type of Indian bread. Compare to other Indian roti like chapati or Gujarati Phulka roti; Tandoori roti is different. It's a tick in size and made from maida or wheat flour dough and cooked in a tandoor (clay oven) which gives it a real Indian taste. Ensure to add oil or ghee while kneading dough; it helps to make the soft dough. Tandoori roti tastes delicious with Punjabi food dishes. Let’s see how to make restaurant style Tandoori roti at home.
Ingredients of Tandoori Roti Recipe
- Whole wheat flour - 1 ½ Cups
- Salt - ¾ Teaspoon
- Ghee for the flour - 2 Tablespoons
- Water as per requirement
- Ghee or butter as per requirement
How to Make Tandoori Roti
Step 1: In a large bowl, mix the salt and ghee to the flour and rub well with the fingertips.
Step 2: Now, make dough with water and knead well to soft, pliable dough then keep aside for half an hour.
Step 3: After that divide the dough into equal balls.
Step 4: Now, flatten each ball between the palms and make a thick roti.
Step 5: Then moisten one hand and stick the roti on to the wall of a hot tandoor or a gas tandoor, remove it with gloved hands when brown spots appear on the roti.
Step 6: Apply ghee or butter and serve hot.