Tandoori Roti Recipe

Ingredients:

• 2 cups whole wheat flour (atta)
• Water, as needed
• Salt, to taste
• Ghee or butter, for brushing

Instructions:

1. In a large mixing bowl, add whole wheat flour and salt. Mix well.
2. Gradually add water and knead the flour into a soft, pliable dough. The dough should be smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for about 30 minutes to 1 hour. This helps to relax the gluten and makes the dough easier to roll out.
4. Preheat the tandoor or oven to the highest temperature setting. If using an oven, place a pizza stone or baking sheet in the oven and preheat it as well.
5. Divide the rested dough into equal-sized portions and shape them into balls.
6. Flatten each dough ball slightly and dust it with flour. Roll it out into a circle of about 6-8 inches in diameter. The roti should be neither too thick nor too thin.
7. Carefully transfer the rolled-out roti onto a lightly floured rolling pin.
8. Brush one side of the roti with water. This helps the roti to stick to the walls of the tandoor or oven.
9. Place the roti, water-brushed side down, onto the hot walls of the tandoor or onto the preheated pizza stone or baking sheet in the oven.
10. Cook the roti for about 2-3 minutes, or until it puffs up and the bottom side develops golden brown spots. If using a tandoor, you can use tongs to flip the roti and cook the other side directly on the flames for a few seconds.
11. Once cooked, remove the roti from the tandoor or oven and brush it with ghee or butter for added flavor.
12. Serve hot Tandoori Roti with your favorite curries or accompaniments.

Enjoy the authentic and flavorful Tandoori Roti, a staple in North Indian cuisine!