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Tandoori roti

Servings: 3-4
Making dough time: 3-4 minutes.
Cooking time: 1-2 minutes(each).
Total time: 6 minutes.

Tandoori roti needs to be thicker than regular roti and the success of making good roti depends a lot on how you knead the time duration you spend for kneading. Keep at least 10 minutes gap between completion of kneading and making roti.

Enjoy tandoori roti, which is very tasty and helps to reduce the cholesterol and to keep your weight under check.

Ingredients:

Wheat flour: 200-250 gm.
Salt: ¼ teaspoon (optional)
Water: as per requirement
Butter: for smearing the roti

Preparation:

For making dough:

Take a wide vessel; pour Aatta and salt add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also).
Cover and Keep aside, to be used after 10-20 minutes.

Method:

Put gas tandur on the highest flame of the gas stove with wire mesh and cover with lid and preheat for 8-10 minutes.
Divide dough into 6- 8 parts, make balls, and dust balls with aatta and roll with equal pressure, roll thicker than regular roti to 4”-5” diameter using a small quantity of wheat flour for rolling.
Take off the lid and put it on the wire mesh up side down; with wet hands moist the roti from one side and stick the roti on inner surface of the hot lid.
Turn the lid slowly (otherwise roti will fall down) and cook for couple of minutes, the roti is ready, remove it and if you wish to make crisper put it on the wire mesh for a while (if needed), repeat the same for all the roti.
Note: water should apply on the one side of the roti only.
Tandoori roti (Indian bread) is ready to serve with ‘saboot urad dal (maa ki dal)’, enjoy the dinner…