Roti with Tandoor

Making roti using a tandoor is a traditional way of preparing this beloved flatbread. The tandoor, a cylindrical clay oven, gives the roti a smoky, earthy flavor and a slightly charred texture that’s hard to replicate with other cooking methods. Here’s a step-by-step guide:

Ingredients:

• Wheat flour (atta): 2 cups
• Water: As needed to knead the dough
• Salt (optional): A pinch
• d’  : For brushing (optional)

Equipment:

• Tandoor: Clay or metal, either gas or charcoal-heated
• Roti cushion (gaddi): To help stick the roti to the tandoor wall

Steps to Make Tandoori Roti:

1. Prepare the Dough:
   • Mix wheat flour and a pinch of salt in a large bowl.
   • Gradually add water while kneading to form a soft, smooth dough.
   • Cover and let the dough rest for 20–30 minutes.
2. Divide and Roll:
   • Divide the dough into small balls (about golf ball size).
   • Roll each ball into a thin, round shape using a rolling pin and a flat surface. Use dry flour to prevent sticking.
3. Preheat the Tandoor:
   • Heat the tandoor until it’s very hot. This could take 20–30 minutes for a traditional tandoor.
4. Apply Water:
   • Lightly wet one side of the rolled-out roti using water. This helps it stick to the tandoor wall.
5. Place in the Tandoor:
   • Using the gaddi, place the wet side of the roti against the hot wall of the tandoor.
   • Press gently to ensure it adheres properly.
6. Cook:
   • Let the roti cook for 1–2 minutes. It will puff up slightly, and brown or charred spots will appear.
   • Use tongs or a hook to remove the roti from the tandoor.
7. Finish:
   • Brush the hot roti with ghee or butter for extra flavor (optional).
   • Serve immediately with curries, dals, or chutneys.

Tips for Perfect Tandoori Roti:

• Keep the dough slightly softer than regular chapati dough for better puffing in the tandoor.
• If you don’t have a gaddi, you can carefully use a towel or your hand (with heat-proof gloves).
• To replicate a tandoor effect at home, you can use an inverted iron skillet or broiler in your oven, but the flavor won’t be identical.

Let me know if you’d like recipes for curries or sides to pair with your tandoori roti!