Recipe for Tandoori Roti

Recipe for Tandoori Roti 

*Ingredients*

- 2 cups all-purpose flour

- 1 teaspoon salt

- 1 teaspoon sugar

- 1/2 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/2 cup lukewarm water

- 1/4 cup yogurt

- 2 tablespoons vegetable oil

- Chopped cilantro for garnish

*Setup by Setup Guide*

*Step 1: Mix Dry Ingredients*

1. In a large mixing bowl, combine flour, salt, sugar, baking powder, and baking soda.

2. Mix well with a spoon until all the ingredients are well combined.

*Step 2: Add Wet Ingredients*

1. Add lukewarm water, yogurt, and vegetable oil to the dry ingredients.

2. Mix well with a spoon until a soft dough forms.

*Step 3: Knead the Dough*

1. Knead the dough for 5-7 minutes until it becomes smooth and elastic.

2. Cover the dough with a damp cloth and let it rest for 30 minutes.

*Step 4: Divide the Dough*

1. Divide the dough into 6-8 equal portions.

2. Shape each portion into a ball.

*Step 5: Roll Out the Dough*

1. Roll out each ball of dough into a thin circle, about 6-7 inches in diameter.

2. Brush the dough with a little water.

*Step 6: Cook the Roti*

1. Heat a non-stick pan or tava over medium heat.

2. Place a roti on the pan and cook for 1-2 minutes, until it starts to puff up.

3. Flip the roti over and cook for another 1-2 minutes, until it's golden brown.

4. Brush the roti with melted butter or ghee.

*Step 7: Serve*

1. Serve the Tandoori Roti hot with your favorite curry or dal.

2. Garnish with chopped cilantro and serve.

*Instructions*

1. Make sure to knead the dough well to develop the gluten in the flour.

2. Use a non-stick pan or tava to cook the roti, as it will help to prevent the roti from sticking to the pan.

3. Don't overcook the roti, as it will become dry and brittle.

4. Brush the roti with melted butter or ghee to give it a rich and flavorful taste.

*Tips*

1. Use a cast iron skillet or a clay oven to cook the roti, as it will give it a more authentic flavor.

2. Experiment with different spices and herbs to add more flavor to the roti.

3. Serve the Tandoori Roti with a dollop of raita (yogurt with cucumber and cumin) to cool down the palate.