Tandoori Roti is generally a South Asian bread that originated and is consumed in India. Now it is the fast food of the Caribbean.
2 cups Indian whole wheat flour
1 teaspoon salt
1 tablespoon vegetable oil
About 3/4 cup warm water(enough for a kneadable dough)
Preheat oven to 350 degrees. Knead the dough, cover, and set aside for at least 1/2 hour (ideally 1-2 hours). Divide the dough in 10-12 equal pieces. Roll out into 5-6-inch rounds, paint lightly with ghee, then prepare by one of the two following methods:
- Make a slit from one edge of the round to the center. Wrap one cut edge around the other to make a cone-shape. Flatten the cone back into a disk, then roll out with the rolling pin to the thickness of carboard, about 5-6-inches wide.
- Roll up the disk into a "jelly-roll." Now curl the roll into a spiral, like a cinnamon bun. Seal the outside end by pressing with your fingers, then flatten and roll out with a rolling pin to the thickness of cardboard, about 5 to 6-inches wide.
Place the roti on a cake rack, and set on top of the oven rack in your oven; bake until lightly browned. Paint one side of the roti with ghee to keep it from becoming brittle. You can also cook these in a skillet just like chapati. Remember to butter them when browned.
Atta is Indian whole wheat flour used to make flatbread. Atta consist of all parts of wheat grain.
Recipe makes 10 servings
Serving size: 1 slice
Calories: 84; Fat: 1.5g; Protein: 3g; Carbohdydrates: 15g
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