Tandoori Roti
"Tandoori Roti taste good with any Indian main course dish. This recipe will show you how to make tandoori roti at home, without a tandoor. Recipe source is jayPuri.blogspot.com"
- Ready In:
- 3hrs 5mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 cups whole wheat flour (Chapati Flour)
- 1⁄4 cup all-purpose flour (Maida)
- 1⁄2 teaspoon baking soda
- 2 tablespoons ghee or 2 tablespoons oil
- 2 tablespoons yogurt
- salt
- to knead the dough luke warm water
directions
- 1. In a bowl, add all ingredients listed above. Use Luke warm water to knead the dough.
- 2. Cover the dough with wet towel and keep it in warm place.
- 3. Let it rest for 2 hours. punch down the dough before you start rolling it for Tandoori Roti.
- 4. Take some dough, make a ball. The dough ball size should be little bigger than Golf ball.
- 5. Take a rolling pin and roll to form thick flat dough. (4-5 mm thick).
- 6. Heat Griddle (Chapati Tawa). Make sure Griddle is very hot before you put dough on it.
- 7. Put the flat dough on it. Don't apply any oil.
- 8. Press the dough down with spatula(or Spoon) as you want the dough to stick to pan. Don't use non-stick pan for this recipe. We want the dough to stick to pan.
- 9. On upper side of dough (uncooked side) apply some water. Make sure the dough is still sticking to pan.
- 10. Flip the pan to open flame to cook the other side. You can put the gas to medium at this step.
- 11. The Roti will fall of when ready. Put the flam off and remove it with help of tongs.
- 12. Apply little ghee or butter to this bread.
- Note: Put oil on side that was cooked on open flame.
- Serve hot with any main course.
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RECIPE SUBMITTED BY
I'm a cook trapped in the body of an IT professional. Experimenting is the name of my game. What you'll find here is a mixed bag: a treasure trove of traditional and fusion foods, all with two common ingredients, enthusiasm and love.
