Pairs well with Tandoori Roti
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Tandoori Roti
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Traditional Punjabi tandoori roti baked in a tandoor oven, served with lentils or vegetable dishes. The dough is kneaded to a soft but firm consistency and baked on a hot tandoor surface lined with leaves to prevent sticking.
00:00:15 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- wheat flour - watch the video to see (for dough)
- water - watch the video to see (to knead dough)
- tareq leaves or coriander leaves - a handful (to line the tandoor surface to prevent sticking)
Instructions
- Prepare the dough: Sift the wheat flour and knead it well with water for 7-8 minutes until the dough is soft but not too soft or too hard.
- Prepare the tandoor: Heat the tandoor until it is red hot and the black soot inside disappears. Line the tandoor surface with slightly sticky tareq leaves or coriander leaves to prevent the bread from sticking.
- Shape the roti: Take a portion of the dough, wash your hands with water, and roll out the dough into a flat round shape.
- Bake the roti: Place the rolled dough on the prepared tandoor surface. Bake until the roti is cooked and soft. Use tongs wrapped with a towel to remove the hot roti from the tandoor.
