Dhaba Style Tandoori Roti - No Oven No Tandoor (Tawa Method)

Steps

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1. 1
   In a large bowl, combine whole wheat flour, a bit of sugar, salt, baking powder, yogurt, and oil.
   ▶ ≈0:26
2. 2
   Mix everything well so the ingredients combine evenly, then gradually add warm water to knead into a soft, smooth dough.
   ▶ ≈0:39
3. 3
   Knead the dough thoroughly for at least 5 minutes to ensure a soft, fluffy roti.
   ▶ ≈0:52
4. 4
   Shape the dough into a ball, rub a little oil on top, cover it, and let it rest for about 1 hour.
   ▶ ≈1:00
5. 5
   After resting, knead the dough lightly once more to make it even smoother.
   ▶ ≈1:06
6. 6
   Take a ball of dough, dust with a little flour, and gently roll it out into a slightly thick oval or your preferred shape.
   ▶ ≈1:13
7. 7
   Sprinkle chopped coriander on top of the rolled dough and lightly roll over it once more to help it stick.
   ▶ ≈1:21
8. 8
   Flip the dough over, spray some water on the back, then press that wet side onto a hot tawa/pan so it sticks firmly.
   ▶ ≈1:29
9. 9
   Once the roti starts to puff slightly, it means the bottom side is cooked.
   ▶ ≈1:37
10. 10
    Flip the pan over so the roti cooks directly over the open flame — be sure to use an iron tawa, since a non-stick pan won't let the dough stick.
    ▶ ≈1:44
11. 11
    Once the roti is fully cooked, gently scrape it off the pan; cooking directly over the flame gives even heat and that classic tandoori texture.
    ▶ ≈1:54
12. 12
    Finally, brush butter on top of the roti to make it softer and tastier, then serve hot.
    ▶ ≈2:03