Tandoori Roti / Wheat flour baked roti
Tandoori roti requires a tandoor, but can be made at home if you have convection style oven or similar option in your microwave. The third option is to use gas stove and a large iron skillet overturned. It is complex and tedious task doing that way and the mess afterwards is deterrent enough as well.
But considering that microwave is easily available in most homes, I think this recipe would do larger good to all.
One reason the tandoor roti is more famous in Indian restaurants is that people believe they are made using whole wheat flour. It may or may not be the case but it is definitely lesser oily and fatty as compared to other versions of rotis like Naan , kulchas etc.
Ingredients
2 cups Whole wheat flour
1 tspn all purpose flour
1 tbsp curd
2 tspn Oil
salt to taste
Method
1) Prepare a soft pliable dough by mixing all the ingredients with little water at a time.
2) Knead the dough for good 10 minutes to get a stretchy elastic like consistency
3) Let it sit for atleast 30 min in cool dark place
4) Preheat your oven at 220c. Grease your baking sheet, I use nonstick so dont need to do much
5) Pinch out small balls of the dough and roll them flat about 1/8 inch in thickness
6) Place the rolled out roti in the hot oven. Let it cook for 3 min on each side.
7) If you have direct flame in your oven, gas oven, you can place it on the wire rack directly for a minute else go to step 8
8) Once the roti is cooked on both sides, remove them. Just before serving them, using a pair of tongs, place it on direct fire on gas stove to puff it and also get same typical spots on the roti.
Serve hot with butter if you like
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
But considering that microwave is easily available in most homes, I think this recipe would do larger good to all.
One reason the tandoor roti is more famous in Indian restaurants is that people believe they are made using whole wheat flour. It may or may not be the case but it is definitely lesser oily and fatty as compared to other versions of rotis like Naan , kulchas etc.
Ingredients
2 cups Whole wheat flour
1 tspn all purpose flour
1 tbsp curd
2 tspn Oil
salt to taste
Method
1) Prepare a soft pliable dough by mixing all the ingredients with little water at a time.
2) Knead the dough for good 10 minutes to get a stretchy elastic like consistency
3) Let it sit for atleast 30 min in cool dark place
4) Preheat your oven at 220c. Grease your baking sheet, I use nonstick so dont need to do much
5) Pinch out small balls of the dough and roll them flat about 1/8 inch in thickness
6) Place the rolled out roti in the hot oven. Let it cook for 3 min on each side.
7) If you have direct flame in your oven, gas oven, you can place it on the wire rack directly for a minute else go to step 88) Once the roti is cooked on both sides, remove them. Just before serving them, using a pair of tongs, place it on direct fire on gas stove to puff it and also get same typical spots on the roti.
Serve hot with butter if you like
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
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