Tandoori Roti: Air Fryer Method

Tandoori roti is a delicious Indian flatbread that can be made in a tandoor, oven, or griddle. But can you make it in an air fryer? The answer is yes! With a few simple ingredients and an air fryer, you can make fresh, crispy, and fluffy tandoori rotis at home. In this article, we will explore the step-by-step process of making tandoori roti in an air fryer, including tips and tricks for achieving the perfect texture and flavor. So, get ready to impress your family and friends with this easy and convenient method of making tandoori roti!

How to make tandoori roti in an air fryer

Tandoori roti is a type of Indian flatbread that is traditionally made in a tandoor, or clay oven. However, you can also make it at home in an air fryer. Here is a step-by-step guide on how to make tandoori roti in an air fryer:

Ingredients:

• Thick wheat/multigrain flour
• Water
• Salt
• Butter or ghee
• Optional: coriander/mint leaves, ajwain seeds, kalonji (mangrela) seeds, or other spices/flavours of your choice

Method:

• Knead the flour with water to form a soft dough.
• Make balls with the dough, a little bigger than usual ones made for chapatis.
• Use a rolling pin to roll out the dough balls into thick chapatis.
• Preheat your air fryer for about 3 minutes.
• Cook the chapati on a normal tawa at a low flame on both sides.
• Air-fry the chapati for about 5 minutes.
• Take the chapati out of the air fryer, grease it with butter or ghee, and serve hot.

You can also add different flavours to your tandoori roti by adding fresh chopped coriander or mint leaves, ajwain seeds, kalonji seeds, or any other spice or flavour of your choice. For richer tandoori rotis, grease the dough balls while shaping them.

Ingredients for tandoori roti

Tandoori roti is a flatbread made with wheat flour and traditionally cooked in a tandoor (cylindrical clay oven). The roti is usually thicker than a regular roti and has crisp edges with a soft centre.

• Wheat flour or atta
• Water for kneading
• Salt
• Sugar
• Yogurt or curd
• Oil
• Ghee or butter
• Leavening agents such as baking powder and a pinch of soda

Some recipes suggest adding a few spices like ajwain seeds, kalonji (onion seeds), nigella seeds, coriander leaves, and mint leaves. You can also add all-purpose flour to your tandoori rotis, but traditionally, it is made with only wheat flour.

Step-by-step method for making the dough

Firstly, gather your ingredients. You will need flour (either wheat flour/atta or all-purpose flour/maida) and water, and a leavening agent such as yogurt, buttermilk, or milk. You can also add spices like nigella seeds (kalonji), coriander leaves, or ajwain seeds for extra flavour.

Next, mix the dry ingredients, including the flour and any seeds or spices you wish to add. Then, add the liquid ingredients and mix until a soft, pliable dough forms. The dough should be soft, but not too firm, as this will make it difficult to roll out later. If the dough is too dry, add a little more water.

Once the dough has come together, it's time to knead it. Kneading the dough helps to develop the gluten, which gives the roti its characteristic chewiness. Knead the dough for a few minutes until it is smooth and elastic. If the dough is sticky, you can dust your work surface and your hands with a little flour to prevent it from sticking.

After kneading, let the dough rest for a few minutes. This allows the gluten to relax, making the dough easier to roll out. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out.

Now, you can start rolling the dough into balls. Depending on your preference, you can make them a little bigger than usual chapati dough balls. Grease the dough balls with a little oil or ghee, which will make them easier to work with and add richness to the roti.

Finally, use a rolling pin to roll out the dough balls into thin, even circles. Try to get them to a thickness of around 1/8 inch. Dust your work surface and the dough with dry flour as needed to prevent sticking.

Your dough is now ready to be cooked in the air fryer! Follow the instructions for cooking tandoori roti in an air fryer, and enjoy your freshly made bread.

Shaping the dough

Firstly, after kneading the dough, divide it into equal-sized portions. The number of portions will depend on the number of rotis you want to make. A golf ball-sized portion of dough is usually sufficient for one roti.

Next, use a rolling pin to flatten each portion of dough into a circle. The circle should be around 6-8 inches long and about 4-5 inches wide. It is important not to make the circle too thin or too thick. The ideal thickness is about 1/8 of an inch.

If you want to add spices or flavours to your tandoori roti, this is the time to do it. You can sprinkle spices like nigella seeds, ajwain seeds, or kalonji seeds on the flattened dough. You can also add fresh chopped herbs like coriander or mint leaves. Gently press the spices or herbs into the dough and then roll it out again gently to ensure they stick.

Some people also like to grease the dough balls while shaping them to make the rotis richer. You can do this by spreading oil or ghee on the circle of dough before adding any spices or herbs.

There are a few different methods for shaping the dough into layers. One method is to use a knife to cut the circle from one end and then start rolling it up from that end until you reach the other end. It should look like a flower bud. Then, press down on the rolled-up dough to form a ball again, but this time it will have layers.

Another method is to fold the circle of dough like a paper fan. Apply ghee or oil to the circle, then start folding it over itself in small folds. Once you reach the end, secure the last fold, and then press down on the folded dough to form a ball again.

Finally, dust the layered dough ball with dry flour and roll it out again into a circle. This time, the roti should be a bit bigger, about 7-8 inches long and 4-5 inches wide.

Now your dough is shaped and ready to be cooked!

Cooking and serving tandoori roti

Tandoori roti is a flatbread made with whole wheat flour and traditionally cooked in a tandoor, a cylindrical clay oven. It is thicker than regular roti and has crisp edges with a soft centre. It is a popular bread on the menu in most Indian restaurants and is usually served with ghee or butter on top.

Cooking Tandoori Roti in an Air Fryer:

To cook tandoori roti in an air fryer, you will need the following ingredients:

• Whole wheat flour (also known as atta)
• Salt
• Baking soda or baking powder
• Plain yogurt (fresh, not sour)
• Water
• Oil or butter
• Ghee or vegan butter (optional)

• Mix the dry ingredients (flour, salt, and baking soda/powder) in a large bowl.
• Add yogurt, water, and oil to the dry mixture and combine until a soft, non-sticky dough forms.
• Smear a few drops of oil on the dough and let it rest for about 30 minutes.
• After resting, knead the dough with your hands until smooth.
• Divide the dough into equal portions and roll them into smooth balls.
• Flatten each ball with your hands or a rolling pin. The rotis should be slightly thicker than a regular roti, about 5-6 inches in diameter.
• Preheat your air fryer for 3-5 minutes.
• Cook the roti on a tawa or pan over low flame on both sides.
• Place the partially cooked roti in the air fryer and cook for about 5-10 minutes, depending on your desired crispness.
• Grease the cooked roti with butter and serve hot.

Cooking Tandoori Roti on a Stove:

If you don't have an air fryer, you can also cook tandoori roti on a stove using a tawa (a stainless steel or iron pan/griddle). Here are the steps:

• Mix the same ingredients as mentioned above to form a soft dough.
• Divide the dough into portions and roll them into balls.
• Flatten each ball and roll it out into a 6-inch roti, slightly thicker than a regular roti.
• Heat a tawa on medium heat until it is very hot.
• Apply water generously on one side of the roti.
• Place the roti on the hot tawa with the wet side down, so it sticks to the pan.
• The roti should begin to puff up with bubbles after 25-30 seconds of cooking.
• Hold the handle of the tawa and carefully turn it upside down, exposing the roti directly to the flame.
• Move the tawa around so that the roti cooks evenly and gets brown spots or slight charring. Be careful not to burn the roti.
• Turn the tawa back to its normal position and gently remove the roti with a spatula.
• Brush the cooked roti with butter and serve hot.

Serving Tandoori Roti:

Tandoori roti is best served hot and fresh. It is typically served with ghee or butter on top. It goes well with various Indian dishes such as:

• Creamy dals (like dal makhani)
• Curries (such as butter paneer, paneer tikka masala, or chicken curries)
• Dry sabzis (like aloo gobi)
• Chutney and Rajma
• Sauce or any other accompaniment of your choice

Tandoori roti can be stored in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 2-3 months. To reheat, wrap the roti in aluminium foil and warm it in an oven until hot.

Frequently asked questions