Tandoori Roti with out Tandoor
Substances:
1¼ cups complete Wheat Flour
1/3 teaspoon salt (to flavor)
2 teaspoons + 1 teaspoon Oil
Heat Water, as wished
2 tablespoons butter or ghee (or as needed)
Guidelines:
Take 1¼ cups entire wheat flour, 1/three teaspoon salt and 2 teaspoons oil in a huge bowl.
Mix nicely.
Upload warm water as wanted and knead a soft dough like paratha (a bit bit stiffer than roti dough, not top notch smooth dough). Drizzle 1 teaspoon oil over the dough and knead it again for some seconds.
Cover the dough with a easy kitchen towel or a plate and relaxation it for 20 mins. Again, knead the dough for a few seconds.
Divide it into four identical parts and supply it a round shape like a ball. Take each ball and press it gently between your fingers to provide a form like a pattie.
Warmth an iron tawa or a kadai or a pan (don’t use non-stick tawa) over medium flame. Take one dough pattie, cover it with dry flour and placed it on a rolling board.
Roll it right into a 5-6 inch diameter circle using a rolling pin, and hold it a little thick like paratha (not as skinny as phulka roti). Dirt the roti with dry flour as had to prevent it from sticking. Use your hand or a broom and moist one facet of the roti with water.
Take the roti in your hand, and keep the water aspect up.
Location rolled roti on a heated tawa, maintaining the water facet down. The roti will persist with the tawa due to the water. Allow it cook dinner till bubbles appear at the surface, for approx. 20-30 seconds.
Take away the tawa from the flame. Flip it the wrong way up and keep it on the flame as proven inside the image. Keep it a little bit up from the flame and prepare dinner till the roti has a few mild brown spots, circulate the tawa a little bit as had to cook the roti lightly.
Turn the tawa and put off the roti the use of a spatula (flat spoon).
As you may see, it is cooked from the bottom facet as properly.
Spread some butter or ghee on the recent roti. Serve tandoori butter roti with paneer kofta or paneer do pyaza and lasooni dal tadka.
Pointers and variations:
For variation, use half all cause flour(maida) and half of whole wheat flour.
For smooth rotis, make sure to use warm water and make gentle dough like paratha.
Don’t use nonstick tawa because it will save you the roti from sticking to the tawa.
Roll the rotis a bit bit thick like paratha.
Taste: Salty
Serving ideas:Serve tandoori roti with paneer tikka masala or methi paneer and masoor dal tadka for lunch or dinner.
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