By Sushmita Sengupta
Can you imagine your kormas, dal and malai kofta without Tandoori roti? Neither can we, and hence here are some solid tips to make it right at home.
Do not make very big rotis at home, as you are cooking them on stovetop, they won’t find enough surface area and heat to cook, and remain undercooked.
Combination of atta and maida will yield softer yet firmer rotis. Make sure the dough is neither too soft nor too stiff.
The addition of yogurt (dahi, curd) helps make the roti very soft.
When you are rolling the dough, do not use excess dry flour as it will prevent the roti from sticking to the tawa when you are inverting the tawa.
Use a cast iron tawa instead of a non-stick tawa to make these rotis, if the surface is too smooth, the roti won’t stick. Make sure the tawa is hot when you add the dough.