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Tandoori Roti Recipe

Baked Whole Wheat Flat Breads

Preheat oven to 350 degrees.
Mix together:
2 cups Indian whole wheat flour
1 teaspoon salt
1 Tablespoon vegetable oil
about 3/4 cup warm water (enough for a kneadable dough)
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" rounds, paint lightly with ghee, then prepare by one of the two following methods:
1) 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" wide.
2) 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"-6" 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.
Category Breads
Servings 10-12 Serving Size 1
Calories 84 Protein g
Fat 1.5 g Carbohydrates15 g

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