A popular unleavened,
whole wheat flour bread, baked in cylindrical clay ovens or the
tandoor
Whole wheat
flour 480 gm/2 cups
Clarified
butter (ghee) to grease baking tray
Flour to dust
Salt to taste
Sieve
the flour with the salt onto a kneading platter. Make a well
in the flour and pour approximately 350 ml/1 1/2 cups water
into it. Gradually mix the flour and water and then knead to
a soft dough. Cover with a damp cloth and set aside for 20
minutes. Divide into 8 portions. Make into balls and dust
with flour. Pat and flatten each ball with the palms to make
6 inch wide discs. Wearing an oven glove stick the roti to
the side of a moderately hot tandoor. Bake for two minutes
then peal off swiftly. Place on a greased baking tray and
bake for 5 to 6 minutes at 350 ºF in a preheated oven.
Time:
Preparation: 30 minutes, Cooking: 7 minutes for each roti
