Tandoori Gramflour Roti Recipe
Tandoori Missi Roti is a rustic North Indian flatbread made with a mix of gram flour (besan) and whole wheat flour, spiced gently with herbs and served hot with a dollop of ghee or butter. Traditionally cooked in a tandoor, this roti is known for its earthy flavor, crisp edges, and soft interior.
Ingredients
- 1 cup whole wheat flour
- 1 cup gram flour (besan)
- 1 tsp grated ginger
- 2 tsp finely chopped coriander leaves
- ½ tsp red chili powder
- ½ tsp carom seeds (ajwain)
- ½ tsp salt (adjust to taste)
- 1 tbsp oil or ghee (for dough)
- Ghee or butter – for brushing
- Water – approx. ¾ cup or as required
Instructions
- In a large mixing bowl, combine whole wheat flour and gram flour.
- Add grated ginger, chopped coriander, red chili powder, ajwain, salt, and 1 tbsp ghee or oil. Mix thoroughly.
- Slowly add water and knead into a soft, pliable dough. Cover and let it rest for 10–15 minutes.
- Preheat your tandoor, oven (at max temperature), or an inverted tawa if using a stovetop.
- Divide the dough into 6 equal portions and roll into balls.
- Roll each ball into a thick circle (approx. 5–6 inches in diameter). Ensure it’s not too thin.
- Lightly wet one side of the rolled roti with water.
- Stick the wet side onto the tandoor wall, oven surface, or inverted tawa:
- Tandoor: Stick and cook until puffed and golden-brown.
- Oven: Place on a hot tray or pizza stone at highest temperature (250°C/480°F) for 2–3 mins.
- Inverted Tawa: Stick wet side on the tawa’s inner surface and hold over flame till cooked.
- Remove carefully and brush with ghee or butter.
- Serve hot with curd, pickle, or any curry.
Chef’s Tips
- Add chopped onions or kasuri methi to enhance flavor.
- For a smoky flavor, apply direct flame after baking.
- You can stuff it lightly with paneer or mashed potatoes for variation.
- Add a pinch of turmeric for a deeper color and immunity boost.