Indian cuisine · Dough, Pasta & Rice

Tandoori Roti

Rustic whole-wheat flatbread baked against the hot oven wall and served brushed with ghee.

Ingredients · for 4 servings

• 400 g wheat flour (atta or all-purpose)
• 1 tsp salt
• 1 tsp sugar
• 280 ml lukewarm water
• 2 tbsp yogurt
• 3 tbsp ghee

Instructions

1. Mix flour, salt and sugar, work in the yogurt and gradually the lukewarm water, then knead the dough vigorously for 8–10 min. until smooth and no longer sticky.
2. Rub the dough with 1 tbsp ghee, let rest covered for 30 min. and then divide into eight equal balls.
3. Preheat the oven with a pizza stone or an inverted baking sheet to 275 °C top/bottom heat and let it heat through for at least 30 min.
4. Roll out each ball on a lightly floured surface into a disc about 18 cm wide and 4 mm thick – deliberately a little uneven, which is part of the rustic character.
5. Brush the underside of the flatbread with water, place it wet-side down on the hot stone and bake for 2–3 min. until it puffs up and gets dark blisters.
6. Brush the hot rotis immediately with the remaining ghee, wrap in a cloth to keep them soft, and serve warm with curry or dal.