Tuesday, July 22, 2008

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.