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Tandoori Garlic Roti Recipe - How To Make Tandoori Roti

Garlic Tandoori Roti is a very popular andd delicious Indian flatbread. Learn to make Garlic Tandoori Roti recipe with step-by-step photo instructions.


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Tandoori Garlic Roti Recipe - How To Make Tandoori Roti

Prep Time = 10 minutes
Cook Time = 25 minutes
Total Time = 35 minutes
Category = Breads
Cuisine = Indian
Serves = 8
Nutrition Info = 75 calories
Serving Size = 1 roti

RECIPE INGREDIENTS

» For Garlic Tandoori Roti:

» For Tandoori Roti Topping:


RECIPE INSTRUCTIONS

» Making Tandoori Roti Toppings:

  1. 1. Take a mixing bowl. Add crushed garlic, and dried fenugreek leaves to a bowl. Mix well, and let it rest for 10 minutes.Roti topping is ready

» Making Tandoori Roti Dough:

  1. Topping a large mixing bowl, add flour, salt, sugar, baking, powder, oil, and sugar. Mix everything well to combine. Now knead to make a firm dough by adding warm water. (You can alos nead the dough in a food processor as I did.)
  2. Once the dough is ready, cover with the cling film or a damp kitchen towel, and let it rest for 30 minutes.
  3. After resting time, remove the cling film and knead it again for a minute.

» Rolling Tandoori Roti:

  1. Now, divide the dough into 8 golf ball size balls. Dust the work surface with dry flour.
  2. Flatten a dough ball, and the top it with 1 tablespoon of garlic, and fenugreek leaves mixture.
  3. Then sprinkle it with some dry flour. With the help of a rolling pin, roll it out into a round shape of about 3 inches. Make sure you roll it evenly from all the sides. (I have rolled them small because Tandoori Rotis are a little smaller and thicker than normal chapatis.)

» Baking Tandoori Roti in Oven:

  1. Preheat oven at 400°F/200°C on broil.
  2. Line a baking tray with parchment paper, and place 4 rolled out rotis on a baking tray.
  3. Bake them for about a minute or till you see brown spots appear. Flip the rotis over and cook again from this side for 1 more minute or until light brown spots appear.
  4. Once rotis are cooked, take them out of the oven and spread some garlic butter, garlic or margarine on top.
  5. Serve Garlic Tandoori hot with any of your favorite chana masala or any other curry of your choice. Enjoy!

» Cooking Tandoori Roti in a Pan:

  1. Heat a pan/tawa over medium-high heat.
  2. Apply water on one side of rolled roti and place the water side down on the tawa.
  3. Cook for about one minute, until the dough, puffs up.
  4. Once the tandoori roti starts bubbling and the dough starts drying, flip the tawa over the hot plate (or flame) and cook for one more minute or until they turn golden brown.
  5. Remove the Tandoori Roti from the pan brush the cooked roti with melted garlic ghee or butter.

RECIPE NOTES

  1. Dry roast kasuri methi for 2 minutes in a pan over low heat, it would enhance the flavour of roti.
  2. You can also add 2-3 tablespoons of yogurt to the dough mixture.
  3. Cover with a cloth to keep warm until serving. Garlic Tawa Naan is ready. Serve it with matar paneer or any other curry of your choice.
  4. While you are working on the other rotis, store the cooked tandoori Rotis wrapped in a towel. This way, they will not dry out and stay warm for a more extended period.
  5. After resting time, if your dough is too sticky, and hard to roll, then dust it with some dry flour and knead again until smooth.
  6. To make best restaurant style Garlic Tandoori Roti, I have added a comination of baking soda and baking powder. They both act as leavening agents in resulting perfect pillowy, and soft-texture tandoori garlic roti.
  7. To make garlic butter or ghee, add 2 tablespoons of grated garlic vlcoes with 3-4 tablespoons of butter or ghee. Mix well to combine. Your garlic butter or ghee is ready.
  8. You can also top this roti with fresh cilantro leaves, nigella seeds, ground coriander seeds, or with sesame seeds.

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