Tandoori Roti made on Tawa, Stove top, Video recipe

Many of you asked me on my instagram account about the rotis in my Sarson ka saag recipe. Yes, they are Tandoori rotis but made from scratch at home. And No, you don't need a tandoor or even an oven to make them at home, also they are very easy to make. Much easier even than normal tawa rotis, which I believe we all have struggled with at some point in time.

Compared to any other Indian styled flatbreads, these are the most forgiving. You literally throw all the ingredients together, mix, rest, roll (not very thin), cook for a couple of minutes or even less to serve them. And if that does not sound tempting then let me tell you these are 100% whole grain, I even sneaked in a little bran to make it more wholesome. A win-win recipe for sure, especially when you have a larger gathering these are the best to make.

Now if you have ever tasted Tandoori roti then you know they taste best when freshly made, preferably with little ghee smeared on top. And there this recipe scores again. You can make the dough much ahead of time and can make fresh bread once you are ready to serve. Following this method, you can even make stuffed tandoori paratha, which is another gem for people who do not want to spend hours or add too much cooking fat to get nice crisp paratha. Will share that recipe soon but now you enjoy this simple recipe and a small video to understand the cooking process.

Tandoori Roti

(Makes 6-7 rotis)

Ingredients:

Whole wheat flour/ atta: 2 cups

Yogurt: 3 tbsp

Salt: as per taste

Instant yeast: 1 tsp

Lukewarm Water to knead the dough

Sugar: 1/2 tsp

White oil: 1 tsp

Ghee to smear on top

Method:

Take the whole wheat flour, salt in a big bowl and mix.

In a bowl take 1/4 cup Lukewarm and the sugar. Mix till the sugar dissolves. Add the Yeast and mix again.

Pour the yogurt and the yeast mix in the atta and Mix. Add more lukewarm water to get a  nonsticky dough. Knead this for 5-6 minutes or till the dough gets smooth to touch.

Place it in a greased bowl and smear the surface of the dough with oil. Cover and let it rise at least for an hour, the more the better.

*(If you want to get the dough done much ahead of time then make sure after an hour of rising you place the dough in the fridge. this will decrease the pace of rising. and an hour before cooking take it out of the fridge for it to come to room temperature. )

After a couple of hours, Divide the dough in 6-7 balls.

Heat a flat iron pan (not nonstick) on medium flame.

Roll out the dough ball on a floured surface to 1/4" thickness. Sprinkle little water on the surface and spread using your hand. Flip the roti, wet side down on the hot pan. Keep the flame on medium-low. You will find bubbles start to appear instantly. Wait for the bubbles to get bigger. After 2 minutes rotate your pan to cook the roti evenly. The bubbles will start to get bigger. Now crank the heat to the highest and flip the pan upside down to cook the top side of the tandoori roti. The fire will make big blisters on the surface. Rotate the pan so that it cooks and colours evenly.  Once you are happy with the colour release the roti with a flat spatula and smear some butter or ghee on top. This is not mandatory but recommended as this keeps the roti soft. 

Serve hot off the tawa. 

Serve with some gravy dish to mop with pieces of this amazing bread.

A Homemaker's Notes:

1. I would suggest having them as soon as they come off the Pan. This tastes best hot.
2. The ghee on top is totally optional. 
3. You can add toppings like Sesame seeds, coriander leaves etc.