Tandoori rotis can enhance the taste of your curries
Tandoori rotis are usually made at dhabas and restaurants in the big earthen tandooor with burning charcoal inside, called bhattis. The roti gets cooked with the heat of the charcoal. It is super soft, and is the perfect bread to go along with any curry or dal makhani. It enhances the taste of the curry. Tandoori rotis can easily be found in any corner of the country. There’s a myth surrounded by tandoori rotis that it could be made perfect only in the bhattis available at dhaba. Here, breaking all the myths and bringing a recipe which will let people know that it is easy to make tandoori rotis at home too.
It has been traced that foods are cooked in the oven for about five million of years. It is excavated from the sites of Indus Valley Civilization the occurrence of bhattis with traces of clay remains with an indication that food was cooked over it. The English word ‘tandoor’ comes from the Hindi/Urdu word ‘tandur’, which is derived from the Persion word, ‘tanur’. These tandurs could not be easily found in the urban homes because it is not convenient to install and is also hard to maintain. Whereas in the rural regions like Punjab, the tandoor oven is thought to be a social institution where the ladies of a family go to their neighbour houses to place the atta over the oven and meanwhile socialise with their friends and families. Tandoor rotis are loved because of its balanced softness and crispiness on the outer crust. Since, it is easy to make at home, therefore can be made when guests come over or also on family gatherings.
Here’s the recipe for Tandoori Roti.