Punjabi Tandoori Roti
Whole wheat dough discs stuck onto the inner wall of a blazing clay tandoor, puffing up with smoky char in seconds.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Clay tandoor
- •Rolling pin
- •Cushioned pad (gaddi)
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 2 g
- carbs
- 30 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 150 kcal
Instructions
- 1
Knead the whole wheat flour with warm water, salt and a little oil into a soft, smooth dough.
- 2
Cover the dough and let it rest for 20 minutes.
- 3
Divide the dough into equal balls. Roll each ball into a medium-thick round.
- 4
Wet one side of the rolled dough with water. Press it onto the cushioned pad.
- 5
Stick the wet side firmly onto the inside wall of a hot tandoor (clay oven).
- 6
Bake for 1-2 minutes until puffed and lightly charred. Remove carefully using tongs.
- 7
Brush with butter if you like. Serve immediately.
Chef's tips
Wet the dough well so it sticks to the tandoor wall and does not drop into the coals. Make sure the tandoor is very hot so the roti puffs quickly and chars nicely.
Ingredient substitutions
- tandoor → an inverted hot kadhai flame-finished, or a very hot oven with the broiler on
Storage
Best eaten fresh; does not keep well once cooled.
Reheating
Warm briefly directly over an open flame or in a hot tawa.
Common mistakes to avoid
- •Rolling the dough too thin, which makes it burn quickly.
- •Using a tandoor that is not hot enough, so the roti dries out instead of puffing.
Serving suggestions
Cooked Punjabi Tandoori Roti?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Punjab
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
