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Tandoori Sada Roti

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Explore the traditional world of Tandoori Sada Roti, a beloved Pakistani flatbread known for its simplicity and flavour, perfect for pairing with various dishes.

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Tandoori Sada Roti, a classic image of Pakistani food tradition, stands out for its simplicity, wholesome ingredients, and unique cooking method. This whole wheat flatbread, baked in a clay oven known as a tandoor, is a staple across Pakistani households and restaurants. Its versatility makes it a perfect accompaniment to many dishes, from succulent meats to hearty vegetarian curries.
WEIGHT-BASED SERVINGS AND PRICES

Number of Roti’sServings RangePrice
1011 to 13250
1513 to 15375
2016 to 18500
2519 to 25625
3026 to 35750

 

Ingredients

At its middle, Tandoori Sada Roti is crafted from just 3 primary ingredients: entire wheat flour, water, and a pinch of salt. Some variations may include a touch of ghee (clarified butter) for added richness. The magic of this bread lies not in complex ingredients but in the traditional techniques employed to bake it to perfection.

  • Whole wheat flour
  • Water
  • Salt
  • Yogurt
  • Ghee (clarified butter)

 

Flavor Profile of White Mutton Karahi

Flavor ElementDescription
 Texture Soft and chewy inside, slightly crispy outside
 Flavor Mild wheatiness with a hint of smokiness
 Aroma Smoky and earthy, with notes of roasted wheat
 Heat Level Low to none, with a gentle warmth

 

REGIONAL VARIATIONS OF BEEF KARAHI DAIG ACROSS PAKISTAN

Punjab

  • Traditional tandoori roti is a staple in Punjab.
  • Usually made with whole wheat flour (atta).
  • Thick and hearty, often served with ghee (clarified butter) or butter.

Sindh

  • Tandoori roti in Sindh may be slightly thinner than in Punjab.
  • It is often accompanied by Sindhi dishes like saag or Sindhi karhi.

Balochistan

  • Tandoori roti in Balochistan may be made with a mix of whole wheat and barley flour.
  • It is commonly served with meat-based dishes like Sajji or Kaak.

Khyber Pakhtunkhwa

  • Tandoori roti in KP is thicker compared to other regions.
  • Often served with kababs, Karahi, or Peshawari naan.

Karachi (Urban Sindh)

  • Thin whole wheat tandoori roti.
  • May incorporate diverse grains or flavors like fenugreek.
  • Served with a variety of dishes, including Biryani and Nihari.
  • Reflects a fusion of regional styles due to the city’s diverse population.

 

Nutrition Facts (per roti):

Opting for whole wheat flour makes Tandoori Sada Roti a healthy choice, rich in dietary fibre and protein. Its low-fat content, especially when baked without ghee, caters to health-conscious individuals without compromising taste. A single roti can provide a good energy source, making it essential to a balanced diet.

Calories120 kcal
Protein4 g
Fat0.5 g
Carbohydrates25 g
Sodium190 mg

 

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Traditional Baking Techniques
The art of making Tandoori Sada Roti is in its baking method. Once kneaded and rested, the dough is rolled out and slapped onto the inner walls of a preheated clay oven. The high heat of the tandoor cooks the roti quickly, puffing it up and imparting a distinctive smoky flavour that is impossible to replicate in a conventional oven.

 

A Journey Through Regional Flavours
While Tandoori Sada Roti is widespread across Pakistan, each region brings its unique touch to this bread. In Punjab, it might be served brushed with ghee, accompanied by rich dal makhani or tandoori chicken. Its versatility ensures that it complements vegetarian and non-vegetarian dishes, making it a unifying element in the diverse food landscape of Pakistan.
Serving Ideas and Sizes
The beauty of Tandoori Sada Roti lies in its ability to pair wonderfully with almost any dish. This bread balances flavours, whether spicy curry, a tangy dal, or a grilled kebab. It adds a wholesome, nutritious element to the meal. For a simple yet delightful treat, serve it hot with a dollop of butter or a side of cooling yogurt

 

Frequently Asked Questions (FAQ’s)

Q: Is Tandoori Roti vegan-friendly?

A: Yes, it is made with simple, vegan ingredients: whole wheat flour, water, and salt.

Q: Can Tandoori Roti be reheated?

A: Yes, it can be reheated on a pan or in an oven for best results.

Q: Is Tandoori Roti the same as Naan?

A: No, Tandoori Roti is made with whole wheat flour and is typically less fluffy than Naan, which is made with all-purpose flour and often includes yoghurt or milk.

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