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.
Molly Kumar
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Yields 10
Stovetop Tandoori Roti
24 minPrep Time
15 minCook Time
39 minTotal Time
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Ingredients
11/2 Cup 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
- 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 air tight box
- with lid on in the fridge for 24hrs.
- After 24 hours, take the dough out from fridge and keep aside for getting it back to room temperature.
- 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
7.6.8
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http://www.easycookingwithmolly.com/2012/05/easy-tandoori-roti-without-tandoor-easy/More from my site
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Makki ki Roti – Cornmeal Flatbread
Mooli Paratha (Stuffed Radish Indian Bread)
Whole Wheat Bhature – Delicious and Light (No-Yeast Recipe)
2 Replies to "Stovetop Tandoori Roti"
chwringhee September 4, 2015 (6:40 am)
Molly Kumar September 8, 2015 (8:22 pm)