Tandoori Roti

Name: Tandoori Roti
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 400 g whole wheat flour; as needed water; 1 tsp oil; 1/2 tsp fine sea salt; as needed ghee — to finish

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian, tandoori, tandoor

Tandoori Roti is a staple of Pakistani meals, often accompanying rich curries and fragrant stews. Traditionally baked in the intense heat of a tandoor, this version brings the bakery's warmth into the home kitchen. It’s a dish that speaks to the heart of everyday cooking, where salt is pinched intuitively, and a generous hand with ghee ensures each piece is meant for sharing around the dinner table.

The roti should emerge crisp and golden on the outside, yet soft and pliable within, a balance of textures that invites you to tear and dip with zeal. Its flavor is a harmonious blend of nutty whole wheat and the richness of ghee, creating a comforting and familiar taste that ties the meal together.

Ingredients

400 gwhole wheat flour
as neededwater
1 tspoil
1/2 tspfine sea salt
as neededghee — to finish

Method

In a large mixing bowl, combine 400 g whole wheat flour and 1/2 tsp fine sea salt. Gradually add water, a little at a time, while mixing with your hand until the dough starts to come together. The dough should be soft but not sticky, so adjust the water as needed. Once the dough forms, add 1 tsp oil and knead it for about 8-10 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rest in a warm place for about 1 hour. This resting period allows the gluten to develop, making the dough easier to work with and resulting in a softer roti. The dough should double in size and feel slightly puffy to the touch.
Preheat your oven to its highest setting, ideally around 250°C (482°F), and place a baking stone or an inverted baking sheet on the middle rack to heat up. This simulates the intense heat of a tandoor and ensures the roti cooks evenly.
Divide the risen dough into 8 equal portions and shape each portion into a ball. Flatten each ball gently with your hands and then use a rolling pin to roll it out into a circle about 5-6 inches in diameter. The roti should be about 1/4 inch thick.
Carefully place the rolled-out dough onto the preheated baking stone or sheet. Bake for about 3-4 minutes, or until the roti starts to puff up and develops golden brown spots on the surface. The edges should be slightly crisp, indicating it's cooked through.
Using tongs, remove the roti from the oven and immediately brush it with ghee to enhance its flavor and keep it soft. Place the roti on a wire rack to cool slightly, which helps set the crumb and prevents it from becoming soggy.
Serve the Tandoori Roti warm, ideally with a variety of curries or a simple yogurt dip. The warm roti, with its slightly crispy edges and soft interior, is perfect for scooping up flavorful dishes and sharing with family and friends.