Tandoori Roti (Butter Roti)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Mix the whole wheat flour, salt and baking soda in a large bowl and make a well in the centre. Add the yogurt, oil and half the water, then mix into a soft dough, adding more water as needed. Rub a few drops of oil over the dough, cover and rest for 30 minutes.
2. Knead the dough well with both hands until very soft and smooth but not sticky. Divide into 8 equal portions and roll each into a smooth ball. Keep covered.
3. Lightly dust your work surface and flatten a dough ball with a little flour.
4. Roll it into a slightly thick 6-inch round, not thinner and not larger. Roll all the rotis the same way and place them on a dry counter.
5. Heat an iron or steel tawa (not non-stick) over medium heat until very hot.
6. Brush or dab water generously over one side of a roti so it will stick to the pan.
7. Place the roti wet side down on the hot tawa, with the flame at medium-high. It should start to puff immediately with a few large bubbles.
8. After 25–30 seconds, flip the tawa upside down over direct flame and move the roti around so it browns and chars slightly. Keep it away from the flame to avoid burning.
9. Turn the tawa back over, lift the roti off with a wooden spatula onto a plate, and brush it with butter right away.
10. Wipe the tawa clean before the next roti, and heat it until very hot again. Repeat for all the rotis, then stack them to keep soft or spread them on a tray to keep them crisp.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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