Urmil Aunty’s Tandoori Roti

Servings: 12-14 rotis


  • 2 cups whole wheat flour
  • 1 cup water
  • Some loose flour to roll the rotis


  1. Make dough: mix 2 cups of flour with 1 cup of water — you can mix it by hand or in the food processor.  The dough should be pretty soft.
  2. Make small dough balls and roll them into rotis using a little bit of loose wheat flour.
  3. Optional: for crispier rotis, cover the roti with a little bit of ghee (butter) after rolling.  Then make it into a ball again like you would a paratha — either by swirling it or folding the roti in half and then folding it into a circle.  Then roll the roti again. 
  4. Place the rotis on a pan (I like to use a pizza dish) and broil in the oven.  NOTE: you must watch the rotis very carefully.  After 1-2 minutes, flip the rotis over and let them cook for another minute or so, or until they have light brown spots on them. 
  5. Cover rotis with ghee (butter) and serve hot! 

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