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Tandoori Roti
Parantha
500 gms/ 2 1/2 cups Whole wheat flour Butter to grease baking tray 15 ml/ 1 tbs Vegetable Oil 300 ml/ 1 1/2 cups Water Salt to taste
Flour and salt is sieved in a mixing bowl, the water mixed gradually and then the oil, and kneaded to a soft dough. Cover with a moist cloth and keep aside for half an hour.
Divide into 10 equal portions, make into balls, and dust with flour. Keep aside covered.
Flatten each ball between the palms to about 15 cm in diameter. Bake for 3 minutes in a greased baking tray, inside a preheated oven at 350 deg. F.
Serve the rotis hot as soon as they are removed from the oven.
500 gms/ 2 1/2 cups Whole wheat flour 200 gms/ 1 cup Ghee (Pure butter) for basting 25 ml/ 5 tsp Vegetable Oil 250 ml/ 1 1/4 cups Water Salt to taste
Sieve the flour and salt into a bowl. Add water gradually, and knead.
Incorporate 2 tbs of melted ghee and knead to a smooth dough.
Divide into 5 equal portions, make into balls, and dust with flour. Keep aside for 10 minutes.
Flatten the ball of dough and roll out. Apply a little ghee to the surface and fold over. Apply a little oil to the folded surface and fold over again. Roll out the triangle with a rolling pin.
Heat a tawa/ griddle and apply a little ghee to the surface. Place the parantha on the tawa and cook for a few minutes. Coat with a little ghee and turn over and cook on the other side.
Remove and serve immediately.
While making the dough, 4 tbs of chopped mint(pudina) or a mixture of chopped mint and fenugreek(methi) may be added to the dough to make pudina paranthas or methi/pudina paranthas.