Tandoori Roti

Tandoori Roti or tandoori Bread is traditional punjabi roti. In most of the Punjab homes this roti is still made in a tandoor. However now in modern times it is prepared in oven or a pressure cooker also.

Tandoori Naan can also be made by using Maida in place of Wheat Flour. Use Baking Soda along with Baking Powder and other same ingredients for Naan.

Roti Ingredients

* Indian whole wheat flour (for Roti)- 3 cups
* Maida (for Naan) - 3 cups
* Salt - 1 tsp
* Baking Powder - 1/2 tsp
* Baking Soda - 1/2 tsp
* Curd (Yogurt) - 1/2 cup
* Ghee or Oil - 2 tbsp or as per requirement
* Water as per requirement
* Oven or Tandoor or Cooker

How to make Tandoori Roti or Naan

First make ready the Tandoor or Oven or Cooker. Normally oven should be at 300 degrees and tandoor filled with burning coal or wood pieces.

Make dough by mixing wheat flour, baking powder, salt, curd and water. Leave it for 2 hours idle and care should be taken that dough base is neither too soft nor too hard.

Make small rolls of dough 5 -6" thick. Smear each roll with very little dry flour and ghee. Flatten rolls(like making chapati) on chakala using belan. Make a cut from edge of roll to the center. Fold one cut edge around the other to make triangle shape.

Flatten this triangle shape dough on chakala back. Apply water on one of the surface and place the roti in the oven or tandoor or cooker(without lid)and cook it till turns brown. Ensure water side of roti is stick to the cooker or oven. Turn the roti so that both the surfaces are cooked properly. Take out once cooked properly.

Use Maida in place of Wheat Flour and Baking soda to make Naan.

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Tandoori Roti to Punjabi Recipes Page