Tandoori Rotis
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cookbookCurries of the World
Mridula Baljekar
Roti means bread and is the most common food eaten in central and northern India. For generations, roti has been made with just wholemeal flour, salt and water, although the art of making rotis is generally more refined these days. Tandoori roti is traditionally baked in a tandoor, or clay oven, but it can also be made successfully in an electric or gas oven at the highest setting.
350g/l2oz/3 cups chapati flour or ground wholemeal (whole-wheat) flour
5ml/1 tsp salt
250ml/8fl oz/1 cup water
30-45ml/2—3 tbsp melted ghee or unsalted (sweet) butter, for brushing
1 Sift the flour and salt into a large mixing bowl. Add the water and mix to a soft, pliable dough.
2 Knead on a lightly floured surface for 3-4 minutes until smooth. Place the dough in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rest for 1 hour.
3 Turn out the dough on to a lightly floured surface. Divide the dough into six pieces and shape each into a ball. Press out into a larger round with the palm of your hand, cover with lightly oiled clear film and leave to rest for about 10 minutes.
4 Meanwhile, preheat the oven to 230°C/450°F/Gas 8. Place three baking sheets in the oven to heat. Roll the rotis into 15cm/6in rounds, place two on each baking sheet and bake for 8-10 minutes. Brush with melted ghee or butter and serve warm.
Mridula Baljekar
Roti means bread and is the most common food eaten in central and northern India. For generations, roti has been made with just wholemeal flour, salt and water, although the art of making rotis is generally more refined these days. Tandoori roti is traditionally baked in a tandoor, or clay oven, but it can also be made successfully in an electric or gas oven at the highest setting.
350g/l2oz/3 cups chapati flour or ground wholemeal (whole-wheat) flour
5ml/1 tsp salt
250ml/8fl oz/1 cup water
30-45ml/2—3 tbsp melted ghee or unsalted (sweet) butter, for brushing
1 Sift the flour and salt into a large mixing bowl. Add the water and mix to a soft, pliable dough.
2 Knead on a lightly floured surface for 3-4 minutes until smooth. Place the dough in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rest for 1 hour.
3 Turn out the dough on to a lightly floured surface. Divide the dough into six pieces and shape each into a ball. Press out into a larger round with the palm of your hand, cover with lightly oiled clear film and leave to rest for about 10 minutes.
4 Meanwhile, preheat the oven to 230°C/450°F/Gas 8. Place three baking sheets in the oven to heat. Roll the rotis into 15cm/6in rounds, place two on each baking sheet and bake for 8-10 minutes. Brush with melted ghee or butter and serve warm.