Baked Tandoori Roti

Baked Tandoori Roti is a traditional Indian flatbread that is soft, flavorful, and perfect for scooping up curries or vegetables. Infused with aromatic spices, this vegan delight brings the essence of Indian cuisine right to your table.

Ingredients

• Whole wheat flour - 200 grams
• Water - 120 ml
• Salt - 1 teaspoon
• Baking powder - 1/2 teaspoon
• Vegetable oil - 1 tablespoon
• Tandoori masala - 1 tablespoon
• Cilantro (fresh, chopped) - 2 tablespoons

Steps

1. In a large mixing bowl, combine whole wheat flour, salt, and baking powder.
2. Add the vegetable oil and mix until the flour looks crumbly.
3. Gradually add water, kneading the dough until it becomes soft and pliable. Allow the dough to rest for 15 minutes.
4. Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet inside to heat.
5. Divide the rested dough into 4 equal portions and roll each portion into a ball.
6. On a floured surface, roll each ball into a circle about 6 inches in diameter.
7. Sprinkle tandoori masala and chopped cilantro over the rolled dough, then gently press them into the surface.
8. Place the rolled roti onto the preheated baking stone or sheet and bake for 3-4 minutes, or until puffed and golden.
9. Remove from the oven and brush with a little extra oil if desired. Serve warm.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.12 L

Health Benefits

• Rich in whole grains, which may help in digestion.
• Contains spices that can boost metabolism and enhance flavor without added calories.

Tags