질문하기
Tandoori Roti is a traditional Indian flatbread that's a healthy, whole-grain staple of everyday meals. This simple vegetarian bread is low in calories and the perfect family dinner accompaniment to any curry.
In a large mixing bowl, combine 2 cups of whole wheat flour and 0.5 tsp salt. Mix thoroughly to distribute the salt evenly.
Gradually add 0.75 cup water while kneading. Use your hands to bring the dough together, working for 5–7 minutes until smooth and slightly soft. Cover and let rest for 20 minutes to allow gluten to relax.
Divide the dough into 6 equal balls. Lightly dust your work surface with flour, and roll each ball into a round of about 6 inches diameter. Try to keep the thickness even for uniform cooking.
Preheat a cast iron skillet or tawa over medium-high heat until very hot. Place a rolled roti on the hot skillet—cook until small bubbles appear (about 40 seconds), then flip and cook another 30 seconds.
For the classic tandoori effect, using metal tongs, place the cooked roti directly over an open gas flame or use an oven broiler for 10–15 seconds on each side. Brush each roti lightly with olive oil as soon as it comes off the heat.
Repeat with remaining dough balls, adjusting the heat if roti browns too quickly. Stack finished rotis in a towel to keep warm and soft before serving.
