Tandoori Roti

Method

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1. Mix the flour, salt and sugar, then work in the warm water and oil to a soft dough.

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2. Knead 8 minutes until smooth and slightly tacky.

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3. Cover and rest 30 minutes.

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4. Divide into 8 and roll each into a round about 15 cm across and 4 mm thick — thicker than a chapati.

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5. Heat a cast-iron frying pan over a high heat for 5 minutes, then turn it upside down over the flame.

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6. Wet one face of a roti with water and slap it wet-side down onto the hot metal.

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7. Cook 90 seconds, until the upper surface puffs and dries.

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8. Turn the pan so the exposed face is over the flame and cook 30 seconds, until charred in patches.

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9. Lift off with tongs and brush with oil.

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10. Repeat with the rest, stacking them under a cloth.

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Chef’s Tips

• Thicker than a chapati, or it dries out.
• Wet one face so it sticks to the metal.
• Char in patches, not evenly — that is what tandoori means here.

Pairing Suggestions

• Dal makhani
• Paneer butter masala
• Sliced onion with lemon

Storage & Reheating

Best hot. Keeps 1 day wrapped; reheat directly over a flame for 20 seconds.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.