Tandoori Roti (On Stove Top)

Prep Time: 10min
Fermentation Time: 2hrs
Cook Time: 20min
Total Time: 2hr 30min
Yield: 2-3 Servings

Ingredients

2 Cups Whole Wheat Flour(Atta)
2 Tspn Active Dry Yeast
1 Tspn Sugar
1/2 Tspn Salt
1 Tblspn Oil
1 Cup Warm Water or add as needed
2 Tspn Garlic Cloves, minced(optional)
1 Tblspn Butter(optional)

Directions

1. Dissolve sugar & yeast in warm water in a mixing bowl. Let stand until yeast softens & begins to form a foam, about 5 minutes. Add salt, oil & mix well.
2. Keep adding wheat flour until you get a nice, soft dough (add little water if required). If it is sticky add more flour to it & cover the bowl with plastic wrap for 2 hours to rise.
3. After 2 hours; place the dough on a well floured surface & make 6-8 equal size balls from the dough. Take one dough ball & flatten it using your palm.
4. Using a rolling pin roll each dough into a 6-inch thick circular shaped roti(thicker than normal chapathi) on the floured surface & sprinkle 1/2 teaspoon minced garlic on top(optional). Press it gently using a rolling pin.
5. Heat a tawa on medium high flame.
6. Place the roti on heated tawa & once you see little bubbles, flip the roti & drizzle some butter on top. Flip again & drizzle some butter on the other side as well(optional). Flip again & press with a spatula for a minute. Transfer to a plate & cut it into two halves with a knife. 
7. Serve tandoori roti with palak paneer, mushroom masala, chilli chicken or butter chicken.