Tandoori roti

PT45M

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Ingredients

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Roti

  • 260g of atta flour, (whole wheat flour)
  • 175ml of water
  • 2 tsp vegetable oil
  • 1 pinch of salt
1
To make the roti dough, place the flour and salt in a sieve and shake into a bowl. Pour in a little water along with the oil and using one hand, mix together, adding the water gradually to bring the dough together
  • 1 pinch of salt
  • 260g of atta flour, (whole wheat flour)
  • 175ml of water
  • 2 tsp vegetable oil
2
Once it has combined to create a soft dough, start kneading on a clean work surface. You are aiming for a soft, pliable dough. If it's too tough, add a little more water. If it's too wet, add a little more flour and keep kneading
3
Divide the dough into roughly 60g portions and roll the portions into balls in the palms of your hands
4
Take one ball and coat your hands in a little flour. Flatten the ball out, sprinkle some flour on a large board and start rolling the dough ball into flat, round circles. Roti is normally cooked in a charcoal tandoor oven, but at home, heat up a tawa (Indian griddle) or a frying pan to a medium heat
5
Place the rolled roti onto the hot tawa and cook on one side. Once it changes colour, turn to cook the other side. Turn a few times until you get small brown spots on the roti
6
To keep them soft, apply some oil or butter to both sides of the roti. Serve hot with any curry – they are especially good with vegetable dishes and lentils
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