Firstly, in a large bowl take wheat flour, sugar, salt, baking powder, curd and oil.

Mix well, making sure all the ingredients are combined properly. Baking powder helps the roti turn soft and fluffy, and gives a light tandoori texture without using yeast.

Now add warm water slowly and start kneading the dough.

Keep adding water as required and knead to a smooth and soft dough. Knead the dough for at least 5 minutes. This helps the roti turn soft and gives a good texture.

Tuck the dough, grease with oil, cover and rest for 1 hour.

After 1 hour, knead the dough again to make it smooth and soft. Pinch a ball sized dough and dust with wheat flour.

Roll gently into an oval shape or any shape of your choice. Keep the roti slightly thick while rolling, as thin roti will not give a soft tandoori texture.

Sprinkle coriander leaves on top and roll again gently.

Flip the roti and spread water on the back side.

Heat an iron tawa and place the water side down on the tawa.

Press gently, making sure the roti sticks properly to the tawa. Use an iron tawa for best results. Non stick tawa will not allow the roti to stick properly.

Once the roti starts to puff slightly, it means the bottom side is cooked.

Flip the tawa and cook the roti directly on the flame.

Cook until the roti is evenly roasted and gets a tandoor like texture.

Once cooked, scrape the sides gently and remove the roti from the tawa.

Brush with butter while the roti is still hot. This keeps the roti soft and adds flavour.

Finally, serve hot tandoori roti with paneer curry or dal.