Authentic Tandoori Roti

Ingredients

Whole wheat flour

2 cups

Water

approximately 1 cup, as needed

Salt

1/2 teaspoon

Ghee

2 tablespoons, for brushing

Instructions

1. In a large mixing bowl, combine the whole wheat flour and salt. Mix well.
2. Gradually add water, kneading as you go, until a soft dough forms. The amount of water may vary based on the flour used. Aim for a dough that is soft but not sticky.
3. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten in the dough to relax, making it easier to roll out.
4. Divide the rested dough into equal-sized balls, about the size of a golf ball.
5. Preheat your tandoor or oven to the highest setting. If using an oven, place a baking stone or overturned baking tray on the middle rack to preheat with the oven.
6. On a lightly floured surface, roll out each dough ball into a thin, round roti, about 1/8-inch thick.
7. Carefully place a roti on the hot tandoor or oven rack (or preheated baking stone/tray) and cook for about 1-2 minutes on each side. The roti should puff up and get brown spots. If using an oven, you may need to broil the roti for the last 30 seconds to get the desired char.
8. Remove the cooked roti from the tandoor or oven using tongs and immediately brush with ghee. This gives the roti a beautiful shine and adds flavor.
9. Serve the Tandoori Roti hot, as it is best enjoyed fresh. Pair with your favorite curry, dal, or even use it as a wrap for grilled meats or vegetables.