Monday, 23 January 2012

Tandoori Roti (without Tandoor)

  1. 2 cups slightly coarse wheat flour
  2. 1/4 cups maida
  3. 2 tbsp ghee
  4. 2 tbsp curd
  5. salt to taste.
  1. Knead slightly stiff dough cover and keep for 2 hours.
  2. Take naan sized dough and make a ball.
  3. Roll to a thickish roti (4-5 mm thick).
  4. Heat griddle (tawa) place on tawa and dry one side.
  5. Wet upper side with water and invert.
  6. Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
  7. Serve hot with desired vegetables.