Add water and knead of make a slightly stiff dough.
Cover the dough and keep aside for 1 hour.
Drizzle 1 tsp oil on the dough and knead for 2-3 minutes.
Divide the dough into 8 equal parts.
Make balls from each part.
Dust and roll the dough ball to make a 5 inch circle.
Heat a tawa (Griddle).
Apple water on one side of the roti.
Transfer the roti on the hot griddle with the water side down.
Let it cook for 30 seconds.
Invert the tawa and cook the roti on direct heat until brown spots appear.
Turn the tawa back and cook the roti for another 30 seconds. Remove the roti from the tawa.
Apply ghee on top and serve hot.
The dough to make tandoori roti should be stiff and not too soft.Don’t make big tandoori rotis at home as it will restrict even heating on the stove top and you will get undercooked rotis.While rolling, don’t use too much dry flour. Too much dry flour will not let the roti stick to the cooking surface. Shake off excess dry flour before cooking. After rolling the roti, wet your hand with water and evenly spread water on one side of the roti. Put the moist side on the hot tawa. This will help the roti to stick to the tawa.Make sure the tawa is not too smooth and it should be very hot before putting the roti on it.