Leavened Rotis include naan, kulcha and sheermal. These types of bread are typical, especially in Punjab, Hyderabad, and Kashmir. Tandoori Roti sounds somewhat complicated but is actually child-friendly to make.
Tandoori roti gets named after tandoor or tandoori. It is a clay oven that reaches very high temperatures (even 480°). The oven gets powered by charcoal or wood, which allows cooking of bread in few minutes.
At home, the only way to reach high temperatures is to use the refractory stone. It has the quality of accumulating and retaining heat for a long time. If you do not own it, raise your oven to the most and use a light flamed baking tray as a cooking base.
The roasted tandoori gets eaten hot with sausages and cheeses.
Ingredients for 6 tandoori roti:
350 grams of wheat flour
250 ml of water
Salt to taste
2 tsp ghee
Tandoori Roti Recipe Method
In a large container, sift the flour together with the salt. Add water and mix with a fork, and then with hand for about 10 minutes. Get a homogeneous dough. Rest it for about an hour.
Split the dough into 6 balls. Keep them in a slight flamed mattress and let them rest for 10 minutes.
Meanwhile, heat the oven at 230 ° with the refractory stone above the grill at the bottom of the oven.
Stretched the balls into a circle of about 15 cm in diameter and cook two at a time.
The hot refractory stone causes the bubble to form on the surface of the tandoori. Rotate after 2-3 minutes.
After baking it, brush it with melted butter or ghee. You can flavor with colored pepper.