Dec 6, 2010

Homemade Tandoori roti without Tandoor






Homemade Tandoori Roti without Tandoor

Makes 6 - 7 rotis

You will need

350 g whole wheat flour ( gehun ka atta )
150 ml water ( to making dough )
1/2 teaspoon salt
1 teaspoon oil
Ghee for topping ( optional )

Method

For dough:

Combine the flour and salt and knead into soft and pliable dough with 150 ml warm water.

Add oil and knead again till the dough is smooth and soft.

Cover and keep aside in an airtight container for 1 hour .

Divide the dough into 6 equal parts.

Final Procedure:

Take sufficient atta dough and roll into a thick 4 - 5 inches in diameter circle ( slightly thicker than normal chapatis ).

Heat a non stick roti tawa.

Place this raw roti over tawa.



Apply little water over the exposed surface of the roti and cook on a medium heat till small bubbles appear on the surface of the roti.



Now you can lift and notice that the underside of the roti is starting to cook.

Then using a tong lift the roti off the tawa and cook it directly on the flame. Turning alternate side ( likely to get puffed ).


Once done, taking it off the heat before it gets burnt. Apply ghee ( optional ) and serve with any gravy dishes of your choice.




3 comments:

Priya said...

Very inviting tandoori roti..

R said...

so nice that u have made them with wheat flour, they have come out really well!!

Cynthia said...

This is exactly how I cook my naan on the stove top - tawah and direct flame for the other side :)