TANDOORI ROTIS

Roti means bread and is the most common food eaten in central and northern India. Tandoori roti is traditionally baked in a tandoor, or clay oven, but it can also be made successfully in an electric or gas oven at the highest setting.

Makes :

Preparation Method :

Sift the flour and salt into a large mixing bowl. Add the water and mix to soft, pliable dough.
Knead on a lightly floured surface for 3 - 4 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap), and leave to rest for about 1 hour.
Tip out the dough on to a lightly floured surface. Divide the dough into six pieces and shape each into a ball.
Press out into a larger round with the palm of your hand, cover with lightly oiled clear film, and leave to rest for about 10 minutes.
Meanwhile, preheat the oven to 230°C / 450°F / Gas 8. Place three baking sheets in the oven to heat.
Roll the rotis into 15 cm / 6 inch rounds, place two on each baking sheet and bake for 8 - 10 minutes.
Brush with melted ghee or butter and serve warm.

INGREDIENTS

350 grams chapatti flour or wholemeal (whole-wheat) flour
1 teaspoon salt
250 ml water
3 tablespoons melted ghee or unsalted (sweet) butter

3 comments for “Tandoori Rotis”

Jack Henry

Posted Monday, June 28, 2021 at 9:37:08 PM

Thank you for this recipe.
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