Tandoori Roti

Ingredients:

300g wholemeal (whole wheat) flour ((atta))
½ tsp salt
¼ tsp baking soda
125ml plain yogurt ((fresh, not sour))
1 tbsp oil
125ml water ((+ more as required))
1 tbsp butter ((to smear after roasting)

Method:

Stir together the flour, salt and baking soda in a large mixing bowl (I'm preparing by hand, but you can use a stand mixer or food processor if desired). Form a well in the centre then pour in the yoghurt, water and oil.

Mix together to form a soft non-sticky dough. Shape into a ball and smear a few drops of oil over the surface. Cover and set aside to rest for 30 mins. After resting, turn the dough out onto your work surface and knead with both your hands until smooth (about 3 minutes). It should be smooth and elastic by the end of this time.

Divide the dough to 8 portions and roll them to smooth, even, balls. Keep them covered with a damp cloth until you finish rolling.

Dust the rolling area lightly with flour, sprinkle a little flour on the dough ball and flatten it with your palm.

Roll with a rolling pin into a 15cm diameter roti. At this point it should be slightly thick round, so don’t roll out any larger than 16cm. Roll out all the rotis the same way, then transfer to a dry work surface.

Heat a tawa (iron or steel pan, not non-stick) until really hot over medium heat. When the tawa is very hot, apply water generously all over the roti on one side (using a brush or your fingers). Basically, you're going to wet the roti so it sticks to the hot tawa.

Place your first roti on the tawa with the wet side down, so it sticks to the tawa. Make sure the pan is very hot and the hob is set at medium high.

Your tandoori roti should begin to puff up immediately with a few large bubbles clearly visible.

After 25 to 30 seconds of cooking, hold the handle of your tawa (wear mittens if required) and turn the tawa upside down, showing direct fire/heat to your tandoori roti.

Keep moving the pan so the cooker flame touches the while surface of the roti, including the edges so the roti cooks evenly and brown spots appear as the flatbread chars slightly. Do not take the roti too close or place directly on to the flame as it can burn instantly. Turn back the tawa to normal position & turn down the heat to low.

Gently remove the tandoori roti with a wooden spatula. If your base is undercooked, the roti may not come out easily.

Transfer the roti to a serving plate and brush with butter immediately. Make sure there are no bits of roti/dough stuck to the tawa before you put it back on the heat and throw in the next roti. Gently rub your tawa/pan with the spatula to loosen any bits stuck and dust it off in the kitchen sink. If you see any stubborn burnt pieces, rub and wipe with a wet cloth/kitchen tissues. Place your next roti only when the tawa is really hot.

Continue cooking all the rotis. As you finish them, stack to keep them soft. However, ff you want them to remain crisp and puffed spread them on a warmed serving tray instead.

If you are wondering about the clean-up of the pan, I should say it is easy. Soak it and scrub for 2 to 3 mins, it will sparkle again as before.

Find more BIR recipes on the FabulousFusionFood British Indian Restaurant (BIR) recipes page.

Tandoori Roti

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