WHEAT FLOUR

firstly, in a large bowl take 2½ cup wheat flour, 1 tsp sugar, 1 tsp baking powder, ¼ tsp baking soda and ½ tsp salt.

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MIX WELL

mix well making sure everything is well combined

2

CURD - HALF CUP

now add ½ cup curd and start to knead the dough

3

KNEAD DOUGH - 5 MIN

add water as required and continue to knead for 5 minute

4

OIL - 2 TBSP

now add 2 tbsp oil and knead until the dough turns smooth and soft

5

COVER & REST

cover and rest for 1 hour or more.

6

KNEAD SLIGHTLY

after 1 hour, knead the dough again making sure the dough is soft

7

BALL SIZED

pinch a ball sized dough and dust with wheat flour

8

UNIFORM THICKNESS

roll gently, making sure the roti is slightly thick.

9

WATER - 3 TSP

now sprinkle some water and spread uniforml

10

HOT TAWA

heat the tawa on medium flame, and once the tawa is hot transfer the roti onto the tawa.

11

PRESS GENTLY

make sure the waterside is facing down. press gently, so that the roti sticks to the pan.

12

COOK - 1 MINUTE

cook for a minute or until the roti partially puffs up and the base gets cooked up

13

COOK  UNIFORMLY

now flip the tawa onto the flame and cook until the roti is cooked uniformly.

14

PUFFED UP

don’t worry if there are some black spots appearing. it gives a tandoor effect

15

SCARPE SIDES

scrape the roti and make sure the roti is cooked completely from all the sides

16

READY TO EAT

finally, brush the tandoori roti with butter and enjoy with curry.

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