Tandoori Roti
Tandoori roti is a popular Indian flatbread that is made with whole wheat flour, water, and salt. It's traditionally cooked in a tandoor or clay oven, but can also be made on a stovetop. This recipe uses whole wheat flour, which is a great source of fiber, vitamins, and minerals, making it a perfect addition to a weight loss diet. It's also vegan and gluten-free, making it suitable for people with specific dietary requirements.
Allergen Information: Contains Gluten
Nutrition Facts
Per serving
Energy
119 kcal
Protein
4 g
Carbs
21 g
Fat
3 g
Fiber
3 g
Ingredients
Whole Wheat Flour
1 small cup (120g)
Common Salt
0.5 tsp (3g)
Plain Water
0.25 small glass (50g)
Ghee
0.5 tbsp (7.5g)
Instructions
Cooking Steps
In a large bowl, combine the whole wheat flour and salt.
Gradually add water and knead the dough until it's smooth and elastic. Cover the dough and let it rest for 20-30 minutes.
Preheat the oven to 450°F or 230°C.
Divide the dough into equal portions and roll them into balls.
Using a rolling pin, roll out each ball into a circle of about 6-7 inches in diameter. Place the rolled-out dough on a baking sheet or pizza stone.
Bake the rotis for 6-8 minutes or until they're cooked and slightly browned.
Remove the rotis from the oven and brush them with melted butter or ghee (clarified butter) if desired.
Your tandoori roti is ready.