Tandoori Roti
Whole grain aroma and charcoal fire magic! Rusticer than Nan and stronger than Chapati
Description
Unleavened whole wheat dough like chapati, slapped onto a Tandoor oven wall and baked at high heat. Crispy outside, chewy inside.
Restaurants serving Tandoori Roti
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Atta flour(Whole wheat flour)
- Water
- Salt
- Veg oil
- Ghee
Instructions
- Mix Atta flour with water, salt, and a little oil; knead into a smooth dough and rest for
- mins.
- Round the dough, roll into a slightly thick circle, wet one side, and stick to a heated Tandoor (or skillet).
- Bake instantly at high heat, peel off when fragrantly charred, and brush with Ghee to finish.
Learn more Spice, substitutes, tips
Key spices
Savoriness of Atta flour
Substitutes at Japanese supermarkets
Chapati (substitute by pan-frying)
Pairing
Chicken Tikka Masala、Mutton Curry
Trivia
[Hardcore] The most realistic dining-out bread that local Indian uncles order en masse at Dhabas when naan is too heavy but chapati is not enough.
Eating tips & etiquette
[Unique Eating] Utilize the slightly firm texture to robustly scrape up rich, dry mutton curry with little gravy!
Allergen
Wheat, Dairy