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Tandoori
Roti
Serves
6-8 rotis
- Wheat
flour 1 1/2 cups(225 gms)
-
Diluted milk 1/2 to 3/4 cup
-
dry yeast 1/2 tsp
-
powdered salt 1/2 tsp
-
cooking soda -a pinch
-
baking powder - a pinch
Sieve
flour with salt, baking powder and soda. heat milk till it is lukewarm.
Sprinkle yeast in the milk and mix with a spoon. Cover with a lid
and keep in warm place for 10 minutes.Take sieved flour in a broad
basin and make a den in the center.Pour yeast mixture into that.
Leave
for a minute and gather doudh with hands; Do not knead. Sprinkle
warm water if necessary, for mixing the dough. Keep the Dough closed,
so that there is enough space fir it to raise.Leave aside for 2-3
hours.Make even sized balls. Roll rotis thicker than normal chapathis.
Sprinkle little water on top of the rotis and spread with hand.
Heat
an aluminium pan. Put roti on the pan so that water applied sticks
to the pan. close the top with a lid.Heat in medium flame till the
roti ouffs up. Turn the pan upside down so that the other side of
the roti is heated on direct flame. Carefully loosen with a flat
laddle and remove from fire. Serve hot.
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