Tandoori Roti

Ingredients

• • Wheat flour - 1 ½ cups
• • Diluted milk - ½ cup
• • Yeasts (dry) - ½ teaspoon
• • Salt (powdered) - ½ teaspoon
• • Cooking soda - a pinch
• • Baking powder - a pinch

Method

• 1. Sieve flour with salt, baking powder and soda.
• 2. Heat diluted milk till it is lukewarm (Tepid)
• 3. Sprinkle yeast in milk and mix with a spoon.
• 4. Cover with a lid and keep in warm place for 10 minutes.
• 5. Take sieved flour in a broad basin and make a den in the center.
• 6. Pour yeast mixture in that.
• 7. Leave for a minute and gather dough with hands. (Do not knead).
• 8. Sprinkle warm water if necessary, for mixing the dough.
• 9. Keep the dough closed, so that there is enough space for the dough to raise.
• 10. Leave aside for 2 to 3 hours.
• 11. Make even sized balls.
• 12. Roll chapati thicker than normal chapati.
• 13. Sprinkle little water on top of chapati and spread with hand.
• 14. Heat an aluminium pan with handle.
• 15. Put chapati on the pan, so that water applied side sticks to the pan.
• 16. Close top with a lid.
• 17. Heat in medium flame till roti puffs-up.
• 18. Turn the pan upside down with the handle so that other side of chapati is heated on direct flame.
• 19. Carefully loosen with a flat laddie and remove from fire. Serve hot.