Tawa Tandoori Roti(w/o yeast and tandoor/otg)

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Ingredients:
2 and 1/2 cup wheat flour
1 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
2 tbsp oil
1/2 cup curd
water (for kneading)
salt to taste

Recipe:
1.In a large mixing bowl take wheat flour, sugar, baking powder, baking soda and salt. Mix well making sure everything is well combined.
2. Now add curd and start to knead the dough.
3. Add water as required and continue to knead for 5 minutes.
4. Now add oil and knead until the dough turns smooth and soft. Cover and rest for 1 hour or more.
5. After an hour, knead the dough again making sure the dough is soft. Pinch a ball sized dough and dust with wheat flour.
6. Roll gently, making sure the roti is slightly thick compared to chapati.
7. Now take the rolled out roti over the palm, upside down. The backside of the roti should not have any butter or flour. Apply the water on the backside and spread uniformly, this helps to stick the naan to the tawa as it sticks to the tandoor. 
8. Heat the tawa on medium flame, and once the tawa is hot transfer the roti onto the tawa. Make sure the waterside is facing down. Press gently, so that the roti sticks to the pan.
9. Cook for a minute or until the roti partially puffs up and the base gets cooked up.
10. Now rotate/flip the tawa onto the flame and cook the roti over the open flame until it is cooked uniformly. Increase the flame to high. Don't worry if there are some black spots appearing. It gives a tandoor effect.
11. Scrape the roti and make sure the roti is cooked completely from all the sides.
12. Brush the tandoori roti with butter and enjoy with curry of your choice.

**Notes:
1. Can also add maida, can add 1:1 ratio of maida and wheat flour.
2. Make sure not to use nonstick tawa as the roti will slip and will not stick to tawa.

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