Tandoori Roti
A no-yeast atta-maida flatbread that mimics tandoor results on a home tawa or oven. Slightly chewy, slightly charred — the workhorse bread for any North-Indian thali.
Per serving
Ingredients
- 1 cupMaida
- 1 cupAtta
- 1/2 tspBaking powder
- 2 tbspYoghurt
- 1/2 tspSugar
- 1/2 tspSalt
- 1 tbspOil
- to bindWarm water
- for finishingButter
- a pinchNigella seeds (kalonji)
Method
- 1
Mix maida, atta, baking powder, sugar and salt. Add yoghurt and oil. Slowly add warm water and knead a soft, smooth dough.
- 2
Cover with a damp cloth and rest 45 minutes — the baking powder + yoghurt combo will lighten the texture without yeast.
- 3
Divide into 6 balls. Roll each into a 6-inch round, 4 mm thick. Sprinkle nigella seeds on top and press in with the rolling pin.
- 4
Method A — tawa-tandoor: heat a heavy iron tawa till smoking. Slap a roti on it, wet-side down. After 30 seconds, flip the tawa upside-down over a high gas flame so the roti faces the direct fire. Cook 30 more seconds until charred in spots.
- 5
Method B — oven: bake on a preheated pizza stone at 250°C for 3–4 minutes till blistered.
- 6
Brush with butter and serve straight away — tandoori roti goes hard within minutes if held.