Tandoori Roti

🔥 Prep

• Measure 300 g wheat flour into a large mixing bowl.
• Add 1 tsp salt and mix.
• Warm 150 ml water to lukewarm (not boiling) and set aside.
• Measure 1 tbsp ghee for later brushing.

🔥 Cook

• 1. In the bowl, gradually add the lukewarm water to the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
• 2. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
• 3. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
• 4. Divide the rested dough into 6 equal portions (about 50 g each) and shape each into a ball.
• 5. Preheat the oven to 250°C (482°F) with a baking stone or heavy baking sheet placed on the middle rack.
• 6. On a lightly floured surface, roll each ball into a circle about 12–15 cm diameter and 2–3 mm thick.
• 7. Place the rolled roti onto the hot baking stone/sheet and bake for 2 minutes until the surface starts to puff and shows light brown spots.
• 8. Flip the roti and bake for another 2 minutes until the other side is puffed and golden‑brown in spots.
• 9. Remove the roti from the oven and immediately brush the hot surface with 1 tsp ghee (or as desired) while still warm.
• 10. Repeat steps 6‑9 for the remaining dough balls, stacking the cooked rotis and covering with a clean kitchen towel to keep soft.

🔥 Serve

• Serve the tandoori roti hot, brushed with a little extra ghee if desired.
• Pair with North Indian curries such as butter chicken, paneer tikka masala, or dal makhani.
• Accompany with sliced onions, lemon wedges, and fresh cilantro for added freshness.