The truth is, however good the dough turns out to be, it needs to be baked in a tandoor to get the authentic taste. If its baked in the oven, it doesn’t only become a little dry due to its longer baking time in the oven temperatures, which of course, can't go as high as the temperatures in the tandoor.
I have read about people baking them on a non stick pan too, but I haven’t given it a try yet. I plan to do that soon though.
But none the less, this is one of my most favourite Indian breads and a very quick recipe too! Perfect bread to dip in some amazing curries.
Definitely a must try.