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Tandoori Roti Recipe

Baked leavened flat-bread made with wheat bread flour (Atta), refined wheat flour (Maida), yogurt, baking-soda, and baking powder.

There is no active yeast. The lactic-acid in the yogurt reacts with baking soda to make dough light and rise. The baking powder helps continue the leavening during cooking. Normally, the bread is baked in Tandoor. Here, we will use conventional oven and a pizza stone.

Ingredients

1. Atta (Whole grain wheat bread flour): 3 Cups

2. Maida (All-purpose un-bleached flour): 1 Cup

3. Salt: ¼ teaspoon

4. Baking soda: ¼ teaspoon

5. Baking Powder: ½ teaspoon

6. Sugar: ¼ teaspoon

7. Ghee: 2 Tablespoon

8. Dahi Yogurt: ½ cup + 2 Tablespoons

9. Makhan (White Butter): ¼ cup for basting

Atta for dusting and rolling dough

Method

1. Mix Maida, salt, baking soda, and baking-powder. Sift well. Set dry-mix aside

2. Mix Yogurt, ghee, and sugar. Beat well. Set liquid-mix aside

3. Add liquid-mix to dry-mix to make dough. Knead the dough for 10 to 15 minutes.

4. Gather dough to form a ball. Lightly oil the ball. Cover with damp kitchen towel or a plastic film wrap. Let it rest about 2 to 4 hours at room temperature.

5. Knead the dough for about five minutes. Divide dough in to 8 equal small balls. One dough ball will make one Tandoori Roti.

6. Preheat oven to 500º F with pizza stone for about 30 minutes.

7. Lightly dust the rolling surface with Atta. Put a Dough ball. Flatten the dough with hand. Roll the dough out to form a round cookie about the thickness of 2 Nickels (5¢ coins).

8. Wet your palms with water. Flop cookie in the wet palms, and transfer to Pizza stone.

9. Bake till top surface of bread is lightly brown, approximately 4 minutes. Remove bread from Pizza stone, apply a gob of Makhan to brown surface

10. Repeat steps 7 through 9 till all the breads have been baked.

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