Tandoori roti

Name: Tandoori roti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 6
Cuisine: Pakistani
Ingredients: 500 g/1 lb 2 oz/4¼ cups chapati flour or wholewheat flour, plus extra for dusting; ½ tsp salt; 240 ml/8 fl oz/1 cup water; 1 tbsp ghee or oil; 500 g/1 lb 2 oz/4¼ cups chapati flour or wholewheat flour, plus extra for dusting; 1 tbsp ghee or oil

Preparation info

Makes
6

Difficulty
Easy
Ready in
25 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

A tandoori roti is the most common bread in Pakistan and is a flatbread much like a chapati, but it’s cooked in the ‘tandoor’ (a clay oven) rather than in a pan on the hob. It’s thicker and more filling than a chapati, but lighter than naan. Make these under a hot grill for the best results.

Ingredients

500 g/1 lb 2 oz/4¼ cups chapati flour or

Asia
Pakistan
Vegetarian
Bread
Summer

Method

Mix the flour and salt together in a bowl until combined. Pour in the measured water to make a soft dough. Allow to rest for about 30 minutes.

Preheat the grill. Heat a flat non-stick tawa pan, pancake pan or frying pan with an ovenproof handle over a high heat. When hot reduce the heat to medium. Divide the dough into tennis ball-sized portions and roll them into balls. On a floured su