We discussed about tandoor (a clayed oven or steel oven) in one of my previous posts that was of Naan. In that recipe also, tandoor was much needed requirement of cooking but we overcame that hindrance of not having tandoors (generally not used in regular day to day cooking at home) with some easy witty way.
In this recipe also, we can make tandoori rotis at home without any tandoor or microwave, on our daily used cooktops.
Like Naans came out so well with that method of cooking; following this recipe (different from earlier followed one), Tandoori rotis would also come out to be perfect to a great extent. Though tandoori rotis made in tandoors have smoky earthy exceptional taste but these tandoori rotis made with this method will surely suffice the urge of making tandoor like tandoori rotis on cooktops. And they will fulfill the desire of similar texture and flavor.
I pointed out the difference of tandoori roti and naan in that post only. Tandoori rotis have two flours, wheat flour (75%) and all purpose flour (25%) while unlike tandoori rotis, naans have only all purpose flour fermented with yeast. Sometimes people get skeptical about this difference as both are prepared in tandoors.
Tandoori rotis tastes brilliant with any curry and whenever I feel desire of tandoori rotis with some rich delicious curry, I go for it. Both make exclusively awesome pair to gobble up.
Let’s quickly get on to the recipe-
Time Taken- For Preparation– 30 min
For Cooking- 3-5 min
Servings/Yield- 8-10 rotis
Category- Main Course
Whole Wheat flour- 2¼ cups
All Purpose flour- ¾ cup
Salt- 3/4 tsp
Sugar- ½ tsp
Yogurt- ½ cup
Baking soda- ½ tsp
Oil- 2 tbsp
Water- ½ cup
Special requirement– Steel roaster
Steps to follow-
- Mix whole wheat flour, all purpose flour, salt and oil in a bowl.
- Muddle up all ingredients well in a crumbling mixture.
- Add in other remaining ingredients like sugar, baking soda and yogurt.
- Knead all this flour mixture into smooth dough adding required amount of water slowly. Keep aside for ½ an hr covered with damp cloth.
- Take one ball of dough, flatten and stretch out in the form of circle or oval (not very thin, about 4 mm thick) either with palms or with rolling pin.
- With the help of fingers/ brush spread some water over whole round of chapati.
- Heat a pan and place this round on pan with this wet side touching the base of pan. Sprinkle few drops over this side too.
- When base side starts browning light and doesn’t stick to pan, flip it over.
- With in 3-4 sec, transfer it as-it-is to this steel roaster heating up on other flame.
- Cook this chapati-round turning time to time with the help of tong until it gets cooked wholly from both sides and gets tandoor texture.
Serve hot with melting butter on it and enjoy with any creamy spicy curry.