Sunday, November 27, 2011

Tandoori roti and naan


I have been asked a few times for the roti and naan recipe since I first blogged about it - click here for my Tandoor post. It's taken a while but here it is finally.

Recipe A

Tandoori roti (Tandoor bread with whole wheat flour)
Origin: North India
Serves: 2

180gm Whole wheat flour/ Atta
1/2 tsp Baking powder
2 Tbs Oil
100 ml Water
Salt to taste


Method:
1. Combine flour, salt and water to make a dough that is very soft yet not too sticky. Let rest for about 10 minutes, cover with damp cloth. Dimple the dough to catch the oil. Then add oil and turn the mixture out onto a floured board and knead by hand for 5 minutes.
2. Roll the whole dough into a ball and cover with a damp cloth and set aside for about an hour.
3. Knead the dough again for a few minutes and break it into 4 even pieces.
4. Flatten each ball with hands while dabbing with a little flour. Using a rolling pin, create circles about 6 inches in diameter
5. Using a pad stick the rolled out bread on the wall of a hot tandoor.
6. Cook for a minute and take out using the special skewer.
7. Brush with butter and cut into two before serving.

You can see which ones are done by Chef, and the one done by me!

I have not tried doing this in my home oven. Temperature in the tandoor is about 500C so if I try, I would set to the highest possible temperature in my own oven, the same way I would do for pita bread and pizzas. 

Special skewers to remove bread from the tandoor.


Recipe B
Naan (Tandoor bread with plain flour)
Origin: North India
Serves: 2

225gm Refined wheat flour/plain flour
25 ml Oil
80 ml Water
30 ml Yoghurt
5 gm Sugar
1/2 tsp Baking Soda
60 ml Melted butter for brushing
Salt to taste



You have to watch an Indian knead his dough. Some things are taught and some things are caught!


Method:
1. Combine flour, baking soda, yoghurt, salt, sugar and water to make a dough that is very soft yet not too sticky. Let rest, cover. Dimple. Then add oil and turn the mixture out onto a floured board and knead by hand for 5 minutes.
2. Roll the whole dough into a ball and cover with a damp cloth and set aside for about an hour.
3. Knead the dough again for a few minutes and break it into 4 even pieces.
4. Flatten each ball with hands while dabbing with a little flour. Using a rolling pin, create circles about 8 inches in diameter
5. Using a pad stick the rolled out bread on the wall of a hot tandoor.
6. Cook for a minute and take out using the special skewer.
7. Brush with butter and cut into two before serving.

As I'm on a low carbo track, I have not come back to try this recipe since graduating from the culinary school. I'm posting this specially for readers who are keen on trying. Please come back and tell me if you try this. Good luck!





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