Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Tandoori Roti
Print RecipeInstructions
- Mix
Combine atta and salt. Add water gradually and knead into a soft dough. Knead in oil. - Rest
Cover for 30 minutes. - Roll
Divide into 6 balls and roll into rounds about 3 mm thick. - Cook
Heat a heavy skillet. Cook a roti 45–60 seconds until bubbles appear, flip and cook 1 minute. Turn again and gently press puffed areas with a spatula until browned and cooked through. - Serve
Brush lightly with butter if using. Keep covered in a clean cloth and serve warm.
Expert Tips & Notes
This is a skillet adaptation, not a claim of tandoor cooking. Avoid holding a pan upside down over a flame. Water needs vary with atta.
Frequently Asked Questions
Can I omit butter?
Yes, the roti is good without it.
Why is it hard?
A stiff dough or prolonged cooking can dry it out. Use soft dough and a hot pan.
Food images are AI-generated illustrations.
