There is something about the hot tandoori roti served at a dhaba or restaurant, a light layer of butter on top, a soft centre and a slightly crisp edge, that is hard to match at home. Most home cooks who try to recreate it end up with a roti that is either too hard or simply missing that distinct tandoori flavour and aroma. The good news is that no expensive tandoor or special appliance is actually needed for this. If the dough is prepared the right way and a few small details are kept in mind, an ordinary tawa can turn out roti that tastes just like the restaurant version. Here are 5 simple steps that help make tandoori roti that is soft, flavourful and professional in quality, every single time.
The first step, and the one that decides the final taste, is getting the dough right. Take wheat flour in a large bowl and mix in curd, a little baking powder, a pinch of baking soda and salt to taste. Add water gradually and knead the dough for around 7 to 8 minutes. The smoother and softer the dough turns out, the better the roti will be. Many people, in a hurry, end up kneading a stiff dough, which is exactly what makes the roti hard later. Spending a little extra time on this first step pays off in the final result.
Do not skip resting the dough
Once the dough is kneaded, the next essential step is letting it rest. Cover the dough with a clean cloth or a plate and set it aside for at least 30 minutes. This short wait can completely change the texture of the roti, because the gluten in the dough gets time to set properly. This makes the dough easier to roll out and keeps the roti softer once it is cooked. This is the step most home cooks skip, even though it is the one habit that makes the biggest difference in getting that restaurant-style result.
Roll it out to an even thickness
After the dough has rested, divide it into 8 to 10 equal portions, with each ball roughly the size of a lemon. Dust a little dry flour before rolling so the dough does not stick to the rolling surface. The roti can be rolled into a round or a slightly oval shape, whichever is preferred. What matters more is making sure the roti is not thicker in some spots and thinner in others. An even thickness ensures the roti cooks uniformly and tastes better overall.
A small water trick that makes a big difference
The most common mistake while making tandoori roti is forgetting to apply water on it. After rolling, a light coat of water should be brushed or dabbed on one side of the roti using a hand or brush. This water is what helps the roti stick firmly to the hot tawa. It also helps the roti puff up properly and gives it that tandoor-like texture. Skipping this step can cause the roti to come off the tawa easily and prevent it from cooking the right way.
Cook on high flame, finish with butter
Heat a thick tawa well on high flame. Place the roti on the tawa with the watered side facing down, pressing it so it sticks. Within seconds, small bubbles start forming on the roti along with light brown or black marks. Once one side is well cooked, the tawa can be flipped so the roti roasts directly over the gas flame, which gives it that smoky, tandoor-like flavour. Finally, butter is applied on top and the roti is served immediately, piping hot, alongside dal makhani, paneer, chole or any vegetable of choice.
Restaurant-style flavour is possible in a home kitchen too
Making tandoori roti is not really difficult, the only thing that matters is following the right method. If the dough is kneaded well, given enough rest, rolled out evenly and finally cooked on a high flame, a great tandoori roti can be made at home without any tandoor or special machine. The next time a special dinner is being planned at home, these 5 simple steps are worth trying out.
