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
  • Flip girdle and cook the base side of roti
  • Once roti is cooked, generously drizzle butter/ghee/oil on top
  • Using spatula, scrape the bottom and place the roti in roti basket
  • This is how roti will appear at base
  • Serve roti immediately with any rich curry
Tandoori Roti
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

One thought on “Tandoori Roti on Stove Top/Gridle/Tawa

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