I grew up eating dad’s paani vaali roti. Few days of the year when he entered the kitchen, he made these special thick doughy rotis- cooked on tawa(griddle) and smeared with lots of ghee. He spread water on side of the roti to make it stick to the griddle and then cooked the other side by flipping the tawa over direct flame. What came out of the kitchen were immensely delicious flatbreads which were soft and chewy as well as super crispy. I remember eating them with chana dal. The recipe of this spinach tandoori roti is based on those flatbreads. Growing up at grandma house, there used to be green dough made with seasonal greens (methi, spinach, bathua etc) all winter long. The rotis are made on the stove top, there is no oven or tandoor needed and they taste the same as you would get at dhabas in India, I promise. You can use this same recipe to make regular tandoori rotis at home. Just skip the spinach puree part and knead the dough with water.
