Tandoori Roti (version 2) Recipe - Makes 8

Tandoori Roti (version 2) Recipe

147 calories each



Ingredients

310g (11 oz) wheat flour (atta flour or chapati flour)
1/2 teaspoon (2.5ml) salt
2 tablespoons (30ml) unsweetened natural yoghurt
250ml (9 fl oz or 1 cup) warm water
1 tablespoon (15ml) butter


Method

Sieve the flour and salt into a large bowl and mix
Make a hole in the centre of the flour, add the yoghurt and gently mix
Add half of the warm water and mix well
Keep adding the rest of the warm water a little at a time, mixing well each time, until you have a smooth dough that is flexible but not sticky
Cover the bowl and set aside for 2 hours to let the dough rest
Divide the dough into 8 equal sized pieces of dough and roll each piece into a ball
Take one of the balls of dough, press gently on the top of the dough, put the dough onto a lightly floured surface and roll the dough into a round of about 10cm (4 inches), using extra flour to dust and roll (as needed to stop the dough from sticking)
Roll each of the other balls of dough in the same way until you have 10 rounds of dough
Preheat the oven to 180C (350F)
Melt the butter in a small saucepan and set aside
Heat a large frying pan over a medium heat
Take one of the rounds of dough, put into the frying pan, cook until the dough starts to bubble (10-30 seconds), turn the roti over, gently press on the top of the roti with a spatula, cook until the roti swells (10-30 seconds), remove the roti from the frying pan, smear with some of the melted butter, wrap the roti in kitchen foil and put into the oven to keep warm
Cook the rest of the dough rounds in the same way, adding the cooked and buttered roti to the kitchen foil in the oven until all of the roti are cooked
Serve warm


Recipe submitted on 26 October 2017

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