Serves 1 · Prep 15 min · Cook 5 min · 230 calories per serving
A popular Indian flatbread, traditionally cooked in a clay oven (tandoor), known for its slightly chewy texture and smoky flavor.
Why it's healthy
Tandoori Roti is a nutritious choice primarily due to its main ingredient, whole wheat flour (atta). Unlike refined flour, whole wheat retains the bran and germ, making it rich in dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels. It is also a good source of essential B vitamins, particularly niacin and thiamine, which are vital for energy metabolism. Furthermore, whole wheat provides important minerals like iron for oxygen transport, magnesium for muscle function, and phosphorus for bone health. The addition of yogurt contributes a modest amount of protein and beneficial probiotics for gut health.
Ingredients
1/2 cup whole wheat flour (atta)
1 tbsp plain yogurt
1/8 tsp baking powder
1 pinch salt
1 pinch sugar
1/2 tsp oil or ghee
2-3 tbsp warm water, as needed
Butter or ghee for brushing (optional)
Instructions
In a bowl, combine the whole wheat flour, salt, sugar, and baking powder.
Add the yogurt and oil. Mix until the mixture resembles coarse crumbs.
Gradually add warm water and knead to form a soft, pliable dough.
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Preheat a cast-iron tawa (griddle) or an inverted pressure cooker over medium-high heat.
Roll the dough into a 6-7 inch oval or round shape, slightly thicker than a regular chapati.
Apply a thin layer of water to one side of the roti.
Place the roti, water-side down, onto the hot tawa. The water will help it stick.
Cook for 1-2 minutes, or until you see bubbles forming on the surface.
Carefully flip the tawa upside down and hold it about 3-4 inches over the direct flame.
Cook the top side of the roti directly on the flame, moving it around until it has golden brown and slightly charred spots.
Once cooked, use tongs to remove the roti from the tawa.
Brush with butter or ghee if desired and serve immediately.