maida tandoori roti recipe | no yeast tandoori roti on tava | homemade butter tandoori roti |

by Tarla Dalal

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Maida Tandoori Roti recipe - How to make Maida Tandoori Roti

Resting Time: 1 hour Preparation Time: 5 mins Cooking Time: 15 mins Total Time: 801 hours 20 minutes 6Makes 6 rotis
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Ingredients

For Maida Tandoori Roti
1 1/2 cups plain flour (maida)
1/2 cup wheat (gehun) flour
1/2 cup fresh curd (dahi)
1 1/2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp oil
salt to taste
plain flour (maida) for rolling
1 tsp black sesame seeds (kala til) for sprinkling
2 tbsp finely chopped coriander (dhania)
3 tsp butter for greasing

Method

For maida tandoori roti

To make maida tandoori roti recipe, combine 2 pinches of water and little water in a small bowl. Mix well and keep aside.
In a deep bowl, add plain flour, wheat flour, curd, sugar, baking powder, baking soda, salt and oil.
Knead into a soft dough using ½ cup warm water. Cover with a damp muslin cloth and keep aside in a warm place for 1 hour.
Divide the dough into 6 equal portions. Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
Sprinkle little black sesame seeds and coriander over the rolled roti and roll it slightly.
Heat a non-stick tava (griddle) on a high flame and when hot, sprinkle the salt-water and do not wipe it.
Apply water on one side of the rolled roti and place the wet side facing downwards gently on a hot tava.
Cook it till small blisters appear on the surface. Flip the tava on an open flame and cook again while rotating the tava till brown spots appear.
Remove from the flame and apply ½ tsp tsp of butter.
Repeat steps 5 to 9 to make remaining 5 rotis.
Serve maida tandoori roti immediately with dal or subzi of your choice.

Accompaniments

Nutrient values (Abbrv) per roti