TANDOORI ROTI

Tandoori Roti image

Provided by cook334446

Categories Breads

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

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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

Steps:

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.