Tandoori Style Rotlu
Tandoori rotis make a great combination with every vegetable and dal. Because of which no one can say no to them. Most of the tandoori rotis are made from maida. This maida is nothing but processed and polished wheat.
Ingredients
- 4 cup plain flour
- 2 teaspoon(tsp) yeast
- 2 tablespoon(tbsp) lukewarm water
- 1 teaspoon(tsp) salt
- 1,1/2 tablespoon(tbsp) ghee
- 1,1/2 tablespoon(tbsp) oil
- 3 tablespoon(tbsp) yoghurt
- 1/2 teaspoon(tsp) bicarbonate of soda
Instructions
- Dissolve the yeast in lukewarm water; mix 1 tablespoon flour and leave aside to ferment
- Sieve the flour in a dish; add bicarbonate of soda and salt, mix well
- Mix the yoghurt, oil, ghee and the fermented yeast separately and add this mixture to the flour
- Add salt and water as required to make a dough and knead well
- Place in a transparent dish and cover; leave for about 11/2 to 2 hours. (Transparent dish enables one to see the dough rising without disturbing it)
- When ready, knead well once again and then divide into small balls
- Roll out on floured board to desired size
- Cook on one side on a heated griddle (as for rotli); then place under a moderate grill for about 2 minutes (or until evenly cooked)