Tandoori Roti (No Tandoor, No Oven, No Baking Powder & Soda) - On Tawa
Recipe Information
Tandoori Roti
Cultural Context
Originating from the Indian subcontinent, Tandoori Roti is a staple bread traditionally cooked in a clay oven called a tandoor. It holds cultural significance as a common accompaniment to various curries and dishes, often enjoyed in communal settings. Today, Tandoori Roti is cherished not only in India but also in many parts of the world, adapting to various cuisines and preferences.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Mix the wheat flour, water, and salt to form a dough.
Knead the dough until smooth and elastic.
Divide the dough into small balls.
Roll out each ball into a flat circle.
Heat a tawa (griddle) over medium heat.
Cook the rolled roti on the tawa until brown spots appear on both sides, brushing with butter if desired.
Equipment Needed
Dietary
Allergens
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