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Tandoori Roti — AI-generated food illustration

Tandoori Roti

A home-skillet version of whole wheat tandoori-style roti. Hot cooking gives browned spots while a short covered rest keeps the bread flexible.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting / soaking / chilling 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 pieces
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 300 g whole wheat atta plus dusting
  • 200 ml water add gradually
  • 0.5 tsp salt
  • 1 tsp oil
  • 15 g butter optional, for brushing

Method
 

  1. Mix
    Combine atta and salt. Add water gradually and knead into a soft dough. Knead in oil.
  2. Rest
    Cover for 30 minutes.
  3. Roll
    Divide into 6 balls and roll into rounds about 3 mm thick.
  4. 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.
  5. Serve
    Brush lightly with butter if using. Keep covered in a clean cloth and serve warm.

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.