Tandoori Rotis

Ingredients

Whole wheat flour

2 cups

Water

3/4 cup (adjust as needed)

Salt

1 teaspoon

Ghee or unsalted butter

2 tablespoons (for brushing)

Instructions

1. In a large mixing bowl, combine the whole wheat flour and salt, mixing well to ensure even distribution.
2. Gradually add water, a little at a time, while kneading the dough. Continue kneading until the dough becomes smooth and elastic, about 8-10 minutes.
3. Cover the dough with a damp cloth and let it rest for 15-30 minutes to allow the gluten to relax.
4. After resting, divide the dough into 8 equal-sized balls.
5. On a lightly floured surface, roll each ball into a thin circle, approximately 6-8 inches in diameter. Ensure the thickness is even for uniform cooking.
6. Heat a tawa or griddle over medium-high heat until hot. Alternatively, you can use a cast-iron skillet.
7. Carefully place a rolled roti on the hot tawa and cook for about 30 seconds, or until bubbles start to form on the surface.
8. Flip the roti and cook for another 30 seconds on the other side.
9. To achieve that signature puff and char, remove the roti from the tawa and place it directly on the flame using tongs. Let it puff up and get charred spots for about 5-10 seconds.
10. Once cooked, brush the hot roti with ghee or unsalted butter and serve immediately, keeping them warm in a cloth-lined basket.