Tandoori Roti

Description

Tandoori Roti

Our Tandoori Roti is blistered, gently charred, and exquisitely puffed, with a crisp edge and a whisper-soft inside, right out of the flaming core of our clay oven. It’s the classic partner every curry longs for, delivered hot at Avayacafe and sprinkled with melted butter.

Key Ingredients

• Whole-wheat atta, all-purpose flour, yogurt, milk, ghee, salt, baking powder, nigella seeds, fresh coriander

Quick-Made Recipe

1. Mix whole-wheat atta with a touch of all-purpose flour, yogurt, warm milk, salt, a pinch of baking powder, and a spoon of ghee; knead into a smooth, medium-soft dough and rest covered for 30–45 minutes.
2. Divide into balls, roll each into an even 7–8 inch circle slightly thicker than regular roti, then lightly wet one side with water and sprinkle nigella seeds and chopped coriander.
3. Heat the tandoor to 450–500 °C; slap the wet side of the roti directly onto the scorching inner wall – it sticks instantly and begins to bubble.
4. Watch closely as the roti puffs dramatically within 60–90 seconds, developing perfect charred spots; remove with long skewers while still flexible.
5. Immediately brush generously with melted ghee or butter, lightly crush by hand to release steam, and serve blazing hot.

Every morning at Avayacafe, we use real wood and charcoal to burn our traditional clay tandoor, giving each Tandoori Roti its distinct smoky aroma and genuine restaurant-style char. For those distinctive blisters and soft, pull-apart layers, pure whole-wheat dough is heated to a high temperature without the use of electric ovens or compromises. In our hands, this everyday classic turns spectacular, whether we break pieces to scoop up butter chicken, dal makhani, or just enjoy with a dab of melting butter. You’ll see why people return again and time again for Avayacafe’s Tandoori Roti after just one bite.