Dissolved the yeast in 120 ml/half cup warm water. Sieve the
flour with salt onto a platter.
Make a well in the flour and pour 240 ml/1 cup water. Mix
flour and water gradually, then knead into a tough dough.
Cover with a damp cloth and keep aside for 15 minutes.
Slowly sprinkle the dissolved yeast over the dough and keep
kneading till the dough is smooth and pliable and not
sticky. Cover with damp cloth and set aside for 30 minutes.
Divide
dough into 8 equal balls and dust with dry flour. Press and
flatten each ball into round discs, 8 inches wide. Wearing
an oven glove stick the disc to the side of a hot tandoor
and bake for 2 minutes. Remove with a pair of tongs.
Alternatively, place on a greased baking try and bake for
4-5 minutes in a preheated oven at 350 ºF.
Time:
Preparation: 1 hour, Cooking: 4-5 minutes for each roti
