Tandoori Roti

Ingredients

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.