Tandoori roti recipe
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.
Combine whole wheat flour, salt, and baking powder in a large bowl.
Add yogurt and water gradually, mixing until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Divide the dough into equal portions and shape them into balls.
Roll out each ball into a flat circle, about 1/4 inch thick.
Preheat a tandoor or oven to high heat (around 500°F).
Place the rolled-out roti on the hot surface of the tandoor or baking tray.
Cook until bubbles form and the bottom is golden brown, about 2-3 minutes.
Flip the roti and cook the other side until browned, about 1-2 minutes.
Remove the roti and brush with ghee while hot.
Garnish with cumin seeds, garam masala, and chopped cilantro.
Serve warm with your favorite curry or dip.
Allergens
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