Do you love tandoori roti, what I love about it is the light burnt smoky flavor that is gets from the tandoor. And that too this you can only have it when you go to a restaurant as tandoor is not something that every one has at home.
Now there are two ways of making them at home, lets say the mock methods, one on a griddle and the other in a pressure cooker. The method shown today is about how to make it on a griddle as that's the easiest to do. Again the roti made today is of whole wheat flour but ideally its made from refined flour.
One more thing.....Just make sure you use a griddle with a handle. So here we go.....
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Now there are two ways of making them at home, lets say the mock methods, one on a griddle and the other in a pressure cooker. The method shown today is about how to make it on a griddle as that's the easiest to do. Again the roti made today is of whole wheat flour but ideally its made from refined flour.
One more thing.....Just make sure you use a griddle with a handle. So here we go.....
HOME MADE TANDOORI ROTI (WITHOUT
TANDOOR)
INGREDIENTS
Wheat flour
|
1 cup
|
Salt
|
A pinch
|
Water
|
As required
|
Oil
|
½ tbsp
|
Butter (optional)
|
1 tbsp
|
METHOD:
1.
To the wheat flour add in salt and using water
knead it into soft smooth dough.
2.
Apply oil to it and again knead well. Cover with
a cloth and allow it to rest for 15 – 20 min.
3.
Divide into equal sized balls and roll each ball
into a roti which is a little thick and about the size of a quarter plate.
4.
Heat the griddle till it is smoking hot.
5.
Lightly brush the rolled out dough with little
water. You can also dab a little water with a cloth but make sure it is just
moist and not soaking wet.
6.
Put the rolled out roti on to the griddle making
sure the moist side is touching the hot griddle.
7.
Immediately it will start to form large bubbles
on top and the roti will stick to the griddle. If that does not happen then the
griddle is not hot enough.
8.
When the bubbles on the surface of the roti stop
forming invert the entire griddle over the open high flame.
9.
Move the griddle around to make sure the roti
gets even heat on all sides.
10.
As it cooks on the open flame it will start to
loosen up a little from the base.
11.
Remove it out with a flat spoon.
12.
Apply some butter on top and serve hot with any Indian
curry.
13.
The same can also be made using refined flour
which is conventionally used in making a tandoori roti.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
Wow, looks great. I love breads form India. My favourite is Nann.
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