Butter Tandori Roti

Our traditional Tandoori Roti, brushed with a touch of creamy butter, adds a rich and indulgent twist to this classic Indian bread. A delightful complement to any meal

Calories:

Protein: TBU

Fat: TBU

Carbohydrates:

Fiber:

Sodium:

Sugar: nil

Cholesterol:

 :

500 grams whole wheat flour (atta)
Water (as needed for kneading)
15 grams Salt
Ghee or butter (for brushing)

 Instructions:

1. **Prepare the Dough:**
   In a large mixing bowl, combine whole wheat flour and salt.
   Gradually add water and knead the mixture into a soft, smooth dough. The dough should be soft but not sticky.

2. **Divide and Shape:**
   Divide the dough into golf ball-sized portions.
   Take one portion, roll it into a ball, and flatten it slightly.

3. **Roll the Roti:**
   On a floured surface, roll out the dough ball into a thin, round disc. Aim for about 6-8 inches in diameter.

4. **Cook in Tandoor (Traditional Method):**
   If you have access to a tandoor, stick the rolled-out dough onto the inner wall of the preheated tandoor using a stick or your hands.
   Cook until the roti puffs up and develops a golden-brown color.

5. **Cook on Griddle or Stovetop:**
   If you don't have a tandoor, you can cook the roti on a hot griddle or tawa.
   Place the rolled-out dough on the hot griddle and cook for about 12 minutes on each side. You can press the edges with a cloth to help the roti puff up.

6. **Brush with Ghee or Butter:**
   Once the roti is cooked, brush it with ghee or butter for added flavor.

7. **Repeat:**
   Repeat the process for the remaining portions of the dough.

8. **Serve:**
   Serve the Tandoori Roti hot with your favorite curries, dal, or other Indian dishes.

While butter is often served on top of hot tandoori roti, incorporating it into the dough is not the traditional method. Adjust the cooking method based on the equipment you have access to. Enjoy your homemade Tandoori Roti!