Tandoori roti
Layered wholemeal roti with solidified ghee, cooked tandoor-style
Tandoori roti made at home: wholemeal dough spread with chilled, solidified ghee, rolled into a cone and pressed out again so it bakes into soft, flaky layers. Cook it in a tandoor or on the back of a perforated earthenware tava over the flame until brown-spotted. Serve with a curry of your choice.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the layers
Method
0/9 doneStep 1: Keep 3 tbsp ghee in the fridge until it is solid.
Step 2: Mix 13 oz whole wheat flour, 2 tbsp oil and 1 tsp salt and knead into a soft dough, using 1 cup water as needed.
Step 3: Divide the dough into 8 equal parts and roll each into a 13 cm round.
Step 4: Spread 1 tsp of solid ghee over each chapati and sprinkle a little dry flour on top.
Step 5: Make a slit from one edge almost to the other, leaving just 2.5 cm uncut.
Step 6: Starting at the slit, roll up into an even cone.
Step 7: Press the top and bottom of the cone towards the centre and roll out to a 13 cm roti, pressing only in the centre, not on the sides.
Step 8: Cook carefully in a heated tandoor or on the back of a perforated earthenware tava over a gas flame until brown specks appear.
25 minStep 9: Serve hot with a curry of your choice.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 7 g
- Carbs
- 36 g
- Fat
- 10 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tandoori roti take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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