Tandoori Roti

  • 2 cups slightly coarse wheat flour
  • 1/4 cups maida
  • 2 tbsp ghee
  • 2 tbsp curd
  • salt to taste.


  • Knead slightly stiff dough cover and keep for 2 hours.
  • Take naan sized dough and make a ball.
  • Roll to a thickish roti (4-5 mm thick).
  • Heat griddle (tawa) place on tawa and dry one side.
  • Wet upper side with water and invert.
  • Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
  • Serve hot with desired vegetables.

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