Stovetop Tandoori Roti : is your answer to the much craved ‘Tandoori Roti’ which is usually prepared in oven/tandoor.
You just need to ferment the dough for this particular roti for 24hours and then it’s as easy as making any Indian Roti or Flatbread.
Serving Suggestion: Serve Fresh with Brown Butter(Ghee) or Butter smeared along with choice of curry or vegetable.
Note: This version needs 24hrs/1day to keep the dough for fermentation.
Ingredients:
1.5 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
1/2 Yogurt
1/4 Cup Warm Water
1/2 Tsp Salt
Pinch of Sugar
2 Tbsp Oil – For Dabbing Dough
Method:
Prepare the Dough:
- In a food processor, add all the mentioned ingredients except “oil” and pulse to make a firm dough.
- Now work the dough with hands for 3-5 min on a hard surface, dab oil all over and keep in an airtight box with lid on in the fridge for 24hrs.
Make the Stovetop Tandoori Roti:
- After 24 hours, take the dough out from the fridge and keep aside for getting it back to room temperature.
- Make 10 equal size balls, roll them with a rolling pin into a medium size roti/disc shape.
- Heat the non-stick pan on high for 3-4 min and reduce the heat to medium.
- Take one roti/bread, pat it with little water on both sides and put roti on a pan, when you see bubbles on the side up, turn it to the other side.
- Now using a kitchen cloth, press the roti lightly to cook the side down keeping an eye that it doesn’t burn the roti on the side down. Continue this process until the roti/bread is cooked on both sides.
- Follow the steps above to cook all the roti/flatbread.
- Serve Hot with or without butter/ghee
Yield: 10
Stovetop Tandoori Roti
homemade stovetop Tandoori Roti
Prep Time 1 days
Cook Time 15 minutes
Total Time 1 days 15 minutes
Ingredients
- 1.5 Cups All-Purpose Flour
- 1 Cup Whole Wheat Flour
- 1/2 Yogurt
- 1/4 Cup Warm Water
- 1/2 Tsp Salt
- Pinch of Sugar
- 2 Tbsp Oil – For Dabbing Dough
Instructions
! Prepare the Dough:
- In a food processor, add all the mentioned ingredients except “oil” and pulse to make a firm dough.
- Now work the dough with hands for 3-5 min on a hard surface, dab oil all over and keep in an airtight box with lid on in the fridge for 24hrs.
! Make the Stovetop Tandoori Roti:
- Make 10 equal size balls, roll them with rolling pin into a medium size roti/disc shape.
- Heat the non-stick pan on high for 3-4 min and reduce the heat to medium.
- Take one roti/bread, pat it with little water on both sides and put roti on pan, when you see bubbles on the side up, turn it to the other side.
- Now using a kitchen cloth, press the roti lightly to cook the side down keeping an eye that it doesn't burn the roti on side down. Continue this process till the roti/bread is cooked on both side.
- Follow the steps above to cook all the roti/flatbread.
- Serve Hot with or without butter/ghee
Nutrition Information
Yield
10Serving Size
1Amount Per ServingCalories 241 Total Fat 9g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 6g Cholesterol 1mg Sodium 217mg Carbohydrates 35g Fiber 2g Sugar 1g Protein 5g
2 Replies to "Stovetop Tandoori Roti"
chwringhee September 4, 2015 (6:40 am)
Thank you for sharing this information and Very good looking blog.very informative article.
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Molly Kumar September 8, 2015 (8:22 pm)
Thanks for visiting and liking my blog 🙂