How to Make Crisp Tandoori Rotis at Home Without a Tandoor

Rotis make an indispensable part of any Indian household. And there are many types of rotis to enjoy your curries and subzis with. Roomali and Tandoori rule the roost here and are a part of most 'roti baskets' at North-Indian restaurants. Tandoori roti becomes even more popular because we think of it as something not easily made at home; how many of us actually have 'tandoors' at home, right? This roti may not be as fancy as Khamiri or Roomali and is cooked in a cylindrical clay oven called tandoor and not our usual tawa. Popular in India, Middle East, Afghanistan and Pakistan, Tandoori Rotis are equally enjoyed with vegetarian and non-vegetarian dishes. But did you know, you could easily make Tandoori Rotis at home, and no, you don't have to invest in a tandoor. 

What is Tandoori Roti?

Made of two flours including wheat flour and maida (all-purpose flour), Tandoori Roti is cooked in a tandoor or bhatti at a certain temperature. While these huge tandoors are available in various restaurants, you will rarely see them in a house. The tough part lies in cooking the rotis at a particular temperature, so that it is cooked inside out.

According to MasterChef contestant Chef Rohini T. Chawla, you can easily make Tandoori Rotis on a tawa, pressure cooker or even a big bottom pateela (utensil). If you have an electric tandoor at home, it is even better.
 

Here are some tips suggested by the chef to make a perfect Tandoori Roti at home:

1. The dough for the tandoori roti needs to be kneaded well and you must ensure that there is no moisture in the dough. If the dough is wet/ loose, the roti in the flipping process will fall off.
2. Try and not make large tandoori rotis at home. Even heating on the stove top is not possible, resulting in an undercooked flatbread.
3. While kneading the dough add a little bit of oil or ghee. This makes the dough malleable for rolling.
4. When rolling the roti, avoid using too much dry/sukha atta as the roti won't stick to the cooking surface. Once rolled, shake off any excess dry atta.
5. Once the roti is rolled, dip your hand in water and put it on one side of the roti. Put the roti with the water side face down on the hot tawa first. This helps the roti to stick to the cooking surface, and when we flip the utensil to cook the other side, the roti doesn't fall off.

You may wonder what's the difference between Tandoori Roti and Naan. Although both have a similar way of cooking, but there are differences which make them unique in their own ways. If you are confused between Tandoori Roti and Naan, then here are the differences:

• Naan is made of only maida, while Tandoori Roti is made of both wheat flour and maida or just wheat flour.
• Naan is made out of leavened dough (fermented with yeast), while Tandoori Roti is made of plain dough.
• Naan is often stuffed with other ingredients while a Tandoori Roti usually comes without any filling.
• Because Naan is made of maida, it may not be as healthy as a Tandoori Roti which has wheat flour in it.

Here is an amazing Tandoori Roti recipe you could try at home -

Tandoori Roti

Recipe by Chef Rohini T.Chawla
 

Ingredients:

1 cup while wheat flour

2 tablespoon oil/ghee

Water accordingly

A pinch of salt

Method:

1. In a mixing bowl add flour, salt, ghee and mix. Pour in water slowly to ensure the dough is not sticky or wet.

2. Knead the dough well for about 2-5 mins. The gluten develops when we knead, which results in a soft and light roti.

3. Keep in the fridge for half hour. This helps the dough to come together. Knead again for a minute or two and it's ready to make rotis.

So if you haven't already tried making a Tandoori Roti at home thinking that it will only taste best when cooked in a tandoor, it's time you think again and try it at home.