Easy Tandoori Roti Without Tandoor (Easy Indian Bread)

Using the dough attachment in a food processor or stand mixer, add all the ingredients except oil and make a firm dough. Work the dough with your hands for 3-5 minutes on a hard surface. Dab oil all over and keep in an airtight container with a lid in the fridge for 24 hours.

After 24 hours, take the dough out from the fridge and let it come to room temperature. Make 10 equal size balls, roll them with a rolling pin into a medium size disc shape.

Heat a nonstick pan on high for 3-4 minutes and reduce the heat to medium. Take 1 roti/bread, pat it with a little water on both sides and put on the pan. When you see bubbles on the side facing up, flip it.

Using a kitchen cloth, press the roti lightly to cook the side facing down, keeping an eye on it so it doesn’t burn. Continue till the roti/bread is cooked on both sides.

Repeat for all uncooked roti/bread.

Serve hot with or without butter or ghee.