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Tandoori Roti - 4, Indian Bread Rolled In A Poori/Tortilla Press
Tandoori Style Roti

Mamta Gupta

When I am feeling lazy and have some dough leftover from previous day (you can make fresh dough), I make these roties using my poori press, cooking them on a tava/griddle. It saves a lot of mess of rolling out, it is much faster and roties are tasty, similar to Tandoori Roti 1 or Pani Ke Hath ki Roti. Makes approximately 8-10

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250 gm. whole wheat, chapatti flour (you can add 1/4th chickpea/besan flour)
Enough water to make a soft dough (firm dough can not be spread with hands)
Ghee/oil for smearing on the Poori/tortilla press


1.Making dough:
2.Place flour in a bowl and add enough water to make a soft dough.
3.Leave to stand for 20-30 minutes or so and knead a little again to make it smooth.
4.Making Roties
5.Break dough into 10-15 portions.
6.Heat a griddle or tava.
7.Pick one ball, roll it between palms to make it into a smooth ball with the help of a tiny amount of oil.
8.Oil both the surfaces of the press and place the ball in the centre.
9.Press it gently to make a poori. Sometimes, you need to press it again. It should be of even thickness all the way around.
10.Cooking Roties:
11.Put the roti on the hot tava/griddle. I have a large tava, so I can cook 2-3 at a time, but you can make one at a time.
12.When you see a few blisters on the surface or it changes colour to very slightly darker, turn it over. Move it around to ensure even cooking. Turn over a couple of times to ensure it is well cooked. See pictures.
13.Serve hot immediately or keep in a stack to keep them warm. Wrap in a foil and then a towel. You can also keep them warm in a roti dabba.

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