Now that you’re all set to whip up some chana masala next time you’re looking for a quick, nutritious meal you need something to serve it with, right? Enter tandoori rotis.
Crispy on the outside and soft and chewy on the inside, these breads are perfect for sopping up curries and sauces. They’re also a great accompaniment to soup! No yeast means they’re quick to make (no long rise times required) and the ingredient list couldn’t be simpler — you probably have everything you need to make them in your cabinet right now.
Tandoori rotis are traditionally baked in a clay oven called a tandoor, but they can also be made successfully in a regular oven. Just like with pita bread, rotis puff up when the moisture in the dough turns to steam. Because of this, you’ll want to be sure your oven is nice and hot — allow plenty of time for it to preheat. I like to bake mine on a pizza stone, but a heavy duty baking sheet will work just as well. I also like to use a combination of white, whole wheat, and garbanzo beans flours in my rotis because it keeps them nice and light while giving them a great nutty flavor. If you prefer, they can also be made with all whole wheat flour or with a mixture of half white and half whole wheat.
1. In a mixing bowl, combine the flours and salt. Add the water and mix to form a soft dough. Using your hands, gently work the dough until it forms a smooth ball. Cover and let rest for 1 hour.
2. Place a pizza stone (if using) in the oven and preheat to 450. Divide the dough into six pieces and shape each into a ball. Smash each ball between your hands to flatten it, then stretch it into a 1/4-inch round.
3. Place 3 rounds on your pizza stone or baking sheet and bake for 8-10 minutes, or until slightly puffed and golden. Brush with melted butter. Repeat with remaining dough.
Serving Suggestion: Serve Warm. Reheat by wrapping in foil and placing in a 350-degree oven for 5 minutes.