Wheat Flour – 2 cups
Ghee – 1 tablespoon
Water – 3/4 Cup
Salt – 1 teaspoon
Serves 4-6 people
Add Ghee to Flour
Add Water slowly and knead continuously until dough is firm but sticky
About 1 hour before cooking, start up tandoor with charcoal (or gas)
Get temperature up to between 700° – 800° F(Point IR Gun at middle of clay)
Add a sprinkle of dry flour to your cutting board.
For each roti, make 2 inch diameter ball of dough with your hands.
Cover in additional flour and roll out into thin circle or ‘tear drop’ shape.
Add toppings as you’d like.
Hold cushion in manner you will use to apply to the tandoor wall
Apply dough to other side of cushion (garlic/cilantro side touching cushion)
Pat down side that will touch the tandoor wall with dabs of water
Apply to tandoor wall (use glove if necessary)
Watch as the bread bakes
After about 60 seconds, remove with bread removal skewers and place on surface
Apply dabs of butter or ghee to bread
Let sit for 1 minute
Cut into pieces and serve
You Will Receive:
- Authentic Indian Tandoori Oven
- 8 Skewers
- Gadhi (cushion for bread)
- Mouth Cover
- Full-body Aluminum Cover (Model 201)