RECIPE TYPE: main
CUISINE: north indian, punjabi
SERVES: makes 12 to 14 rotis
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2.5 cups whole wheat flour/atta
½ tbsp oil
1 tsp salt or add as required
¾ to 1 cup water for kneading or as required
some oil, ghee or butter for spreading (optional)
INSTRUCTIONS
kneading dough:
seive the atta or whole wheat flour along with 1 tsp salt in a bowl or a large plate. you can also mix the flour and salt together.
add 1 tbsp oil.
then add ¾ cup to 1 cup water.
mix everything and gather the mixture to begin kneading.
knead to a smooth, soft and supple dough.
make small to medium sized balls from the dough.
now on a rolling board, flatten a dough ball and sprinkle some flour on it.
roll it into a small to medium sized round.
rack method:
take a fire proof wired rack and place it on a low to medium flame.
place the roti on the rack.
when you see bubbles appearing, flip the roti. you will see a few brown black spots on the roti. cook the other side now.
flip again and you will the second side cooked well enough.
flip once more for an even cooking.
lastly flip again. the whole roti has to be cooked well.
keep the roti in a roti basket or casserole. take some butter or ghee to spread on the roti.
spread the butter or ghee evenly. if you want you can skip the butter or ghee.
tava or griddle method:
after you are done rolling the roti, spread water evenly all over the roti. you can use your fingers to spread water or use a pastry brush.
place the roti, watered side down on a hot tava. use a cast iron tava. don't use non stick as the roti will fall off in the next steps. as soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti.
allow to cook for a minute on a low to medium flame.
now carefully hold the tawa upside down on the flame. the flame has to be on low to medium or else the roti might bet burnt.
rotate the tava for even roasting.
this is our tandoori roti done and roasted very well.
this is the watered side of the roti, which has been cooked.
the tava will have a few bits of cooked roti, which you can scrape off.
spread some butter or ghee on the tandoori roti.
serve tandoori roti hot with any dal, vegetable or paneer curry.
CUISINE: north indian, punjabi
SERVES: makes 12 to 14 rotis
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2.5 cups whole wheat flour/atta
½ tbsp oil
1 tsp salt or add as required
¾ to 1 cup water for kneading or as required
some oil, ghee or butter for spreading (optional)
INSTRUCTIONS
kneading dough:
seive the atta or whole wheat flour along with 1 tsp salt in a bowl or a large plate. you can also mix the flour and salt together.
add 1 tbsp oil.
then add ¾ cup to 1 cup water.
mix everything and gather the mixture to begin kneading.
knead to a smooth, soft and supple dough.
make small to medium sized balls from the dough.
now on a rolling board, flatten a dough ball and sprinkle some flour on it.
roll it into a small to medium sized round.
rack method:
take a fire proof wired rack and place it on a low to medium flame.
place the roti on the rack.
when you see bubbles appearing, flip the roti. you will see a few brown black spots on the roti. cook the other side now.
flip again and you will the second side cooked well enough.
flip once more for an even cooking.
lastly flip again. the whole roti has to be cooked well.
keep the roti in a roti basket or casserole. take some butter or ghee to spread on the roti.
spread the butter or ghee evenly. if you want you can skip the butter or ghee.
tava or griddle method:
after you are done rolling the roti, spread water evenly all over the roti. you can use your fingers to spread water or use a pastry brush.
place the roti, watered side down on a hot tava. use a cast iron tava. don't use non stick as the roti will fall off in the next steps. as soon the roti, gets heated up, you will see huge and sometimes even large bubbles on the roti.
allow to cook for a minute on a low to medium flame.
now carefully hold the tawa upside down on the flame. the flame has to be on low to medium or else the roti might bet burnt.
rotate the tava for even roasting.
this is our tandoori roti done and roasted very well.
this is the watered side of the roti, which has been cooked.
the tava will have a few bits of cooked roti, which you can scrape off.
spread some butter or ghee on the tandoori roti.
serve tandoori roti hot with any dal, vegetable or paneer curry.
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