Tandoori Rotis

My Favourite Breads

Tandoori Rotis_3228Please note that I made these rotis using “Chapati Flour” All-purpose flour does not make good chapatis or rotis. I used Golden Temple Fine Durum Atta Four Blend. It’s slightly grainy in texture, is pale  yellow in colour and has the following ingredients: Durum flour, wheat flour and wheat bran. It’s also enriched with B vitamins, Iron and Folate. I suppose the wheat bran is responsible for that grainy texture. Unfortunately, it’s only sold in 9kg (20Ib) bags in my little corner of the world.What flour do you use for making Chapatis?

Tandoori Rotis_3222Please note that Durum wheat is also known as Macaroni wheat, because it’s used for making pasta. Durum kernel (grain) has a yellow endosperm, which gives pasta its pale yellow colour, and so that’s why this Chapati flour also has a pale yellowish colour. I thoroughly enjoyed eating the rotis!
Ingredients

  • 350g flour (I used Golden Temple Fine Durum Atta Flour Blend)
  • 5ml (1 teaspoon) salt
  • 250ml (1 cup) warm water
  • 1 tablespoon olive oil
  • 2 tablespoons melted butter or ghee to brush rotis after cooking.

Tandoori Rotis myfavouritepastime.com_4981Please always remember to assemble all ingredients before you start

Tandoori Rotis myfavourietpastime.com_4982Sift the four and salt into a bowl. Make a well in the centre. Add the water and olive oil, and mix to a soft dough.

Tandoori Rotis_4987Turn on a lightly floured surface and knead for 5 minutes until smooth. Place in a lightly oiled bowl, cover with clear film and let rest for 1 hour.

Tandoori Rotis myfavouritepastime.com_4995Turn the dough onto a lightly floured surface and divide into six pieces.

Tandoori Rotis myfavouritepastime.com_4997Shape each piece into a ball, press each ball slightly, cover and leave to rest for ten minutes. Roll the rotis into 6-7 inch rounds, place on hot pizza stone and cook 4-6 minutes until puffed up and golden brown
Tandoori Rotis_3223Brush with melted butter and serve warm.

Tandoori Rotis_5008The rotis tasted very nice. I make them at least once a week!

Tandoori Rotis

Preparation time: 20 minutes + 70 minutes resting time; Cooking time: 15 minutes Makes: 6-7 rotis

Ingredients

  • 350g flour (I used Golden Temple Fine Durum Atta Flour Blend)
  • 5ml (1 teaspoon) salt
  • 250ml (1 cup) warm water
  • 1 tablespoon olive oil
  • 2 tablespoons melted butter or ghee to brush rotis after cooking.

Instructions

  1. Sift the four and salt into a bowl. Make a well in the centre. Add the water and olive oil, and mix to a soft dough. Turn on a lightly floured surface and knead for 5 minutes until smooth.(if dough is too sticky add a little flour during kneading) Place in a lightly oiled bowl, cover with clear film and let rest for 1 hour.
  2. Turn the dough onto a lightly floured surface and divide into six pieces. Shape each piece into a ball, press each ball slightly, cover and leave to rest for ten minutes.
  3. Meanwhile place pizza stone into oven and preheat the oven to 450°F (230°C) (you can also use baking sheets but mine cannot withstand very high heat). Roll the rotis into 6-7 inch rounds, place on stone and cook 4-6 minutes until puffed up and golden brown. Brush with melted butter and serve warm. You can also sprinkle some finely chopped coriander or parsley after brushing with butter.

Point to Note:

  1. This recipe only works well with “chapati flour”. All purpose flour will not make good chapatis. They will be hard and tough and unpleasant.
  2. Unfortunately Durum Atta from Golden Temple is only sold in 9kg (20Ib)  bags, but I make chapatis once or twice a week so not a problem for me!

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

16 thoughts

    1. Hey Matt you have a wonderful blog. I have just finished a plate of Chilli Con Carne (LOL) it looked so damn delicious. Thanks for stopping by. Wish you a great week!
      liz

  1. Those chapattis look delicious! Hot of the girdle with a bit (OK Lots!) of butter is a great way to have them.
    I use wholemeal/wholewheat flour (Hindi: aata) to make rotis. My brand of choice to use is Elephant Aata (not sure if you get it in Canada); Pilsbury chapatti flour is good too.

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