Tandoori Roti

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, combine the whole wheat flour and salt. Mix well.

   約1 分

2. 2

   Gradually add the warm water to the flour mixture, mixing with your hands until a shaggy dough forms.

   約2 分

   調理のヒント： Add water slowly, as flour absorption can vary.

3. 3

   Add the oil to the dough and knead for 5-7 minutes on a clean surface until the dough is smooth and elastic.

   約7 分

   調理のヒント： The dough should be firm but pliable.

4. 4

   Place the dough back into the bowl, cover with a damp cloth, and let it rest for at least 30 minutes at room temperature.

   約30 分

   調理のヒント： Resting helps the gluten relax, making the roti softer and easier to roll.

5. 5

   Divide the rested dough into 6-8 equal portions and roll each portion into a smooth ball.

   約2 分

6. 6

   Lightly dust your work surface with flour. Take one dough ball and roll it out into a circle about 6-7 inches in diameter and 1/8 inch thick.

   約3 分

   調理のヒント： Try to keep the edges even for uniform cooking.

7. 7

   Heat a cast-iron skillet or griddle over medium-high heat until very hot.

   約3 分

   調理のヒント： A well-heated pan is crucial for puffy rotis.

8. 8

   Place one rolled roti onto the hot skillet. Cook for about 30 seconds until small bubbles appear on the surface.

9. 9

   Flip the roti and cook the other side for another 30 seconds until light brown spots appear.

10. 10

    For a puffed roti, you can either transfer it directly over an open flame (gas burner) for a few seconds until it puffs up, or press gently with a clean cloth on the second side while cooking in the pan.

    調理のヒント： Be careful when using an open flame; it cooks very quickly.

11. 11

    Remove the cooked roti from the skillet and place it in a clean kitchen towel to keep warm while you cook the remaining rotis.

    調理のヒント： Stacking them in a towel helps them stay soft.

12. 12

    Serve immediately with your favorite Indian curries or dishes.