Tandoori Garlic Roti Recipe
Tandoori Garlic Roti is a popular Indian flatbread that is typically made with whole wheat flour, water, and garlic. The roti is then baked in a tandoor oven, which is a traditional clay oven that uses charcoal or wood to generate heat. The roti is then brushed with melted ghee or butter, which gives it a crispy texture and a rich, buttery flavour.
Ingredients
For Roti / Bread
- 2½ cups Whole wheat Flour
- 1 tsp garlic powder
- 2½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1 tsp oil
- ½ cup yogurt / dahi / curd
Filling/ Topping
- butter, salted
- ¼ cup coriander leaves / cilantro
- 4 garlic
- ¼ teaspoon nigella seeds kalonji
Instructions
Preparations
- Assemble all ingredients together for last minute rush.
- Wash and finely chop cilantro. You can use coriander leaves alternatively.
- Finely chop garlic.
Cooking
- To start making delicious Tandoori Garlic Roti, add wheat flour, garlic powder, salt, baking powder, and baking soda to a Mixing Bowl. Mix all ingredients to combine.
- Add yogurt and oil and mix with a spoon to combine.
- Knead until you form a soft dough.
- Cover with a clean and damp cloth. Leave to rest for 1 hour.
- During the resting period, gluten will develop, and the flour will get hydrated, resulting in a firm dough.
- Remove the cover and knead the dough for a couple of minutes. Flatten the dough.
- Divide the dough into 8 equal logs. Roll each log into a ball.
- Cover the dough balls and let it rest for another 30 minutes.
- Dust the surface with flour. Take a dough ball and roll it into the flour. With the help of a rolling pin, shape the dough ball into flat disc-shaped rotis. Move the rolling pin all around the roti. Evenly press the dough as you roll. This way, it will roll evenly from all sides.
- Grease the top part of the rolled roti with butter. Spread chopped garlic and cilantro leaves on top.
- Transfer the garlic roti onto a Frying pan / Tawa. But before placing it onto the tawa, brush the plain side of the roti with some water. This will help the roti to stick better onto the Tawa.
- Cook the Tandoori Garlic Roti on the tawa. When it starts to puff up.
- Flip the tawa over. Lower the heat to medium and then cook the roti over the direct flame.
- Cook until evenly brown from all sides.
- Remove from heat, brush with ghee or butter. Serve hot.
Equipment Used for This Recipe
Notes & Tips
- Adding Yoghurt: While kneading the dough, always add yoghurt slowly. Adding the liquid all at once may make the dough runny and difficult to handle.
- Kneading: Knead the dough well. Kneading develops the gluten, which is essential for dough elasticity and structure.
- Resting Dough: For gluten to develop, allow the dough to rest for at least one hour.
- Baking soda + Baking powder – the combination of these two leavening agents is perfect for this Tandoori Garlic Roti. They are an excellent substitute for yeast. Together when they react with yogurt, ferment the dough slightly and give a fluffy soft-texture to this tandoori rotis.
- Want to bake these rotis – Roll them thick. Spread the topping on top. Grease a baking tray and arrange Tandoori Garlic Rotis in a single layer. Bake at 375 degrees F for 3-4 minutes until you see brown spots appearing on top.
- Topping: You can flavor these Tandoori Garlic Roti with any spice and herbs of your choice. Fresh parsley, ground coriander seeds, cumin seeds, dried fenugreek leaves all go great with this recipe.
- Ingredients & Equipment: Find these Ingredients & Equipment at Indian specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Tandoori Garlic Roti Recipe
Amount per Serving
Calories
160
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.5
g
Cholesterol
2
mg
1
%
Sodium
466
mg
20
%
Potassium
79
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
49
IU
1
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
2
mg
10
%
Vitamin B5
0.2
mg
2
%
Vitamin B6
0.05
mg
3
%
Vitamin B12
0.1
µg
2
%
Vitamin C
1
mg
1
%
Vitamin D
0.01
µg
0
%
Vitamin E
0.1
mg
1
%
Vitamin K
2
µg
2
%
Calcium
101
mg
10
%
Iron
2
mg
11
%
Magnesium
12
mg
3
%
Zinc
0.4
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.