Tandoori Roti on Stove Top/Gridle/Tawa

Roti is a round flatbread native to the Indian subcontinent made from whole wheat flour. Roti is consumed in India, Pakistan, Nepal, Sri Lanka, Indonesia, Singapore, Maldives, Thailand, Malaysia and Bangladesh. This roti goes best with North Indian curries/gravy, basically all rich curries

Generally roti is prepared on tandoor , now we do not have tandoor at everyone’s home so there is alternative way to cook over stove top. There are multiple variations in preparing this Roti. Some add Maida to it, while some prepare this adding warm milk instead of curd. I generally add curd and love the taste. You can skip milk /curd and add only water but,I recommend adding either one of them for better taste and texture

If you have Tandoor then once you roll the dough into rotis, directly cook them over tandoor. This can be baked in oven too. Here I have showed the steps to cook this over stovetop. You can use pressure cooker or girdle (tawa) for cooking roti

*Do not use non stick tawa for cooking this, roti will slide over the tawa. Use only cast iron girdle for cooking. Unless you are on diet, add butter or ghee on top before serving. Serve roti hot. On cooling , roti becomes chewy and dense

**You can prepare this roti preparing 11/4 cups wheat flour and 1/2 cup All purpose flour (Maida) for better taste or use only Maida for preparing roti. I generally use only wheat flour for healthier benefits

Preparation time: 50 mins Cooking time: 15 mins Total time: 65 mins

Servings: 3

Ingredients

11/4 cups whole Wheat Flour (Atta)
Salt to taste
1/8 teaspoon Baking Soda
1/8 teaspoon baking powder
2 teaspoon Oil
4-5 tbsp Curd
Water as required
4 tbsp butter/oil/ghee (clarified butter)

Steps to prepare

In a bowl, add flour, baking powder and baking soda

Add curd and oil to flour

Mix everything well

Add water little by little and knead into smooth dough. Do not knead hard dough

Cover and rest the dough aside for 45 minutes

Knead the dough again for 2-3 minutes

Divide dough into equal portions

Dust surface with flour, roll into circle/oval shape as desired, roti should be thicker than phulkas/tortillas
Brush water all over onto 1 side of roti

Flip and press the roti over hot tawa (girdle) using fingres, due to application of water, roti will stick to the tawa
Flip and cook roti over flame directly until brown spots appear all over the roti. Flame should be low medium to medium heat