Tandoori Roti Recipe (Butter Roti)

Method15 steps · about 1 hr 15 min

1. 1

   Step 1: Mix the 2¼ cups atta, ½ tsp salt and ¼ tsp baking soda in a large bowl. Make a well and add 1 tbsp oil, ¼ cup from the ½ cup dough-water supply, and either ½ cup fresh nonsour yogurt OR ¼ cup yogurt mixed with ¼ cup milk.

   Uses 2¼ cups whole-wheat flour (atta) for dough · ½ tsp salt · ¼ tsp baking soda · 1 tbsp oil in dough · Initial ¼ cup dough water · ½ cup fresh nonsour plain yogurt · ¼ cup sour or Greek yogurt for milk-yogurt alternative · ¼ cup milk for yogurt-milk alternative

   
2. 2

   Step 2: Mix into a soft, nonsticky dough. Add from the remaining ¼ cup measured dough water only as needed, then a little extra water only if necessary. Smear the dough with a few drops of separate oil, cover and rest for 30 minutes.

   Rest Dough · 30 minUses mixed flour and yogurt dough base · Remaining measured dough water, up to ¼ cup as needed · Extra dough water only as needed · A few drops of extra oil to smear dough before resting

   
3. 3

   Step 3: Knead the rested dough for 3 minutes until soft, smooth and nonsticky. Divide into 8 equal portions and roll into smooth balls. Keep covered until rolling.

   Uses dough rested 30 minutes

   
4. 4

   Step 4: Lightly dust the rolling surface and one dough ball with separate dusting flour, then flatten it.

   Uses One of 8 dough balls · Extra whole-wheat or all-purpose flour for light dusting

   
5. 5

   Step 5: Roll the flattened ball into a slightly thick roti about 6 inches across. Keep the remaining dough balls covered until their turn.

   Uses flattened dusted dough ball

   
6. 6

   Step 6: This method uses direct flame and a light iron or steel tawa with a secure handle. Avoid nonstick pans, because the wet roti needs to stick. Heat the tawa over medium heat until very hot.

   
7. 7

   Step 7: Brush separate water generously over one side of a rolled roti so it will stick to the hot tawa.

   Uses rolled raw roti · Separate water for wetting roti surface

   
8. 8

   Step 8: Place the moistened roti wet-side down on the hot tawa and raise the heat to medium-high.

   Uses roti moistened on one side · very hot iron or steel tawa

   
9. 9

   Step 9: Cook for 25–30 seconds; the roti should puff with a few large bubbles.

   First tawa contact until bubbles appear · 1 minUses roti adhered wet-side down to the hot tawa

10. 10

    Step 10: Using heat-resistant mitts, hold the handle securely and invert the tawa so the roti faces the direct flame.

    Uses partly cooked puffed roti attached to the tawa

11. 11

    Step 11: Move the inverted tawa to brown the roti evenly, including the edges. Keep the roti from touching the flame so it does not burn. Return the tawa to its normal position and reduce the heat.

    Uses roti facing direct heat on the inverted tawa

12. 12

    Step 12: Lift the cooked roti gently with a wooden spatula and transfer to a plate. Brush immediately with a little of the 1 tbsp butter reserved for all 8 rotis.

    Uses evenly browned cooked roti · A little from the total 1 tbsp brushing butter; reserve the rest

13. 13

    Step 13: Clear any stuck dough bits from the tawa and wipe with a damp cloth or kitchen tissue. Reheat until very hot before adding the next roti.

14. 14

    Step 14: Repeat steps 4–13 with the remaining dough, dusting flour, wetting water and butter supply until all 8 rotis are cooked. Stack to keep soft, or spread on a serving tray to keep crisp and puffed.

    Uses Unused dough portions for the remaining rotis · cooked butter-brushed rotis · Remaining separate dusting flour, as needed · Remaining separate roti-wetting water, as needed · Unused portion of the same total 1 tbsp brushing butter

15. 15

    Step 15: Serve warm with your chosen curry, dal or stew.

    Uses finished tandoori butter rotis