Stovetop Tandoori Roti

Stovetop Tandoori Roti

 'Stovetop Tandoori Roti' is your answer to the much craved 'Tandoori Roti' which is usually prepared in oven/tandoor. You just need to ferment the dough for this particular roti for 24hours and then it's as easy as making any Indian Roti or Flatbread. 

Stovetop Tandoori Roti

Serves: 4

Serving Suggestion: Serve Fresh with Brown Butter(Ghee) or Butter smeared along with choice of curry or vegetable. 

Note: This version needs 24hrs/1day to keep the dough for fermentation.

Tools:

1 Large nonstick pan or Tava

Food Processor with dough paddle

Large Air Tight box with lid

Rolling Pin (Belan)

Kitchen Cloth OR Thick Paper Napkin – They should be completely folded.

Ingredients:

1½  Cup All Purpose Flour (Maida)

1 Cup Whole Wheat Flour (Atta)

½ Yogurt (Dahi)

¼ Cup Warm Water

½ Tsp Salt

Pinch of Sugar

2 Tbsp Oil – For Dabbing Dough

Method:

• In the food processor, add all the mentioned ingredients except “oil” and pulse to make a firm dough.
• Now work the dough with hands for 3-5 min on a hard surface, dab oil all over and keep in an air tight box with lid on in the fridge for 24hrs.
• After 24 hours, take the dough out from fridge and keep aside for getting it back to room temperature.
• Make 10 equal size balls, roll them with rolling pin into a medium size roti/disc shape.
• Heat the non-stick pan on high for 3-4 min and reduce the heat to medium.
• Take one roti/bread, pat it with little water on both sides and put roti on pan, when you see bubbles on the side up, turn it to the other side.
• Now using a kitchen cloth, press the roti lightly to cook the side down keeping an eye that it doesn't burn the roti on side down. Continue this process till the roti/bread is cooked on both side.
• Follow the steps above to cook all the roti/flatbread.
• Serve Hot with or without butter/ghee