Tandoori roti

Method

1. 1 Mixing wheat flour with whole wheat atta flour is the difference between naan and naan which only uses white flour.
2. 2 Mix with yogurt, yeast, and warm water for 12 minutes, then let it ferment for 2 hours.
3. 3 Roll the dough into a sheet 5 mm thick, then brush one side with water.
4. 4 Press the wet side against the side of the clay oven or the inside of a heated cast-iron pan.
5. 5 The wet side helps the cake stick to the oven walls and rise, while the dry side causes it to fall.
6. 6 Bake for 3 minutes until puffed up and browned, then brush with ghee and sprinkle with black sesame seeds.

With an appliance

• Oven 38 min

  Replace step 6: spray oil on the surface of the atta bread, place on a rack in the oven at 250 degrees for 6 minutes and flip after 3 minutes; the bread will rise evenly, making it easy to make many pieces without the smoky smell of a clay oven.