Photograph of the finished Tandoori roti

India · Bánh mì dẹt nướng thành lò

Tandoori roti

40 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1 kg
  • Photograph of Atta whole wheat flour Atta whole wheat flour 320 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 280 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Ghee Ghee 200 g
  • Photograph of Salt Salt 24 g
  • Photograph of Black sesame Black sesame 48 g
  • Photograph of Baking powder Baking powder 16 g

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.

Start cooking