Tandoori Roti



Ingredients

• 1-1/2 cups whole wheat flour.
• ¾ tsp salt.
• 2 tbsps ghee for flour.
• Ghee or butter as required


Preparation
• Mix the salt and ghee to flour and rub well with the fingertips.
• Make a dough with and knead well to a soft pliable dough, keep inside for half an hour.
• Divide the dough in to equal balls.
• Flatter each ball between the palms of the hands in to a Roti.
• Moisten one hand and stick the Roti on to the wall of hot Tandoor or gass Tandoor, remove it with gloved hands when brown spots appear on the Roti.
• Apply ghee or butter and serve hot.

Roomali Roti



Ingredient

For the Roomali Roti
• 2 cups maida
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp oil
• ½ cup warm milk

For the curd yeast
• 3 tbsps maida
• ½ cup warm curd
• ½ tbsp warm water
• a/2 tsp soda

Preparation

•Mix the ingredients for the curd yeast in the mixie and leave in a warm place overnight.
•For the Roomali Roti, mix the maida, sugar, salt and oil and knead it with curd yeast and warm milk.
•Keep aside for half an hour. Roll out in to very thin chapattis (1/8’ thickness).
•Place the Roomali Roti on an inverted deep hot tava and cook till brown .

Chappati



Ingredient

  • 1 cup whole wheat flour
  • ½ cup water (approximately)
  • 1 tsp salt


Preparation


  • Sieve the flour, add salt to it and mix well.
  • Add water little by little to the flour and knead it into soft and elastic dough. Keep aside for half an hour, covered with damp cloth.
  • Divide the dough in to equal – sized balls.
  • With the help of dry flour dusted on the board, roll out individual balls into thin pancakes.
  • Cook on the hot tava, flipping it over as soon as brown bubbles from.
  • Take the chapatti off the tava and cook on direct flame on either side till it puffs up.
  • Apply butter or ghee on each chapatti still hot and place on container lind with a napkin.
  • When all the chapatti’s are ready and placed one above the other, flod the napkin over to keep them warm.



 
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