Tandoori Home Cooking: Over 70 Classic Indian Tandoori Recipes to Cook at Home by Maunika Gowardhan

Author:Maunika Gowardhan
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2023-04-19T00:00:00+00:00

Quick Tawa Roti

This has been my go-to recipe for years and definitely the one I turn to when I’m rushed for time. Every grilled meat or vegetable kebab needs a perfect soft flatbread as a base and this one ticks all the boxes. You can cook this on a barbeque or even in a griddle pan. I use a dry frying pan (skillet) and then finish it over an open flame for a wonderful charred flavour.

MAKES 5

220 g (7¾ oz/1¾ cups) very strong white bread flour

40 ml (1¼ fl oz/2¾ tbsp) vegetable oil

pinch of salt

Combine the flour, oil and salt in a large mixing bowl. Gradually add 100 ml (3½ fl oz/scant ½ cup) of water and knead to a soft dough. Cover the bowl with cling film (plastic wrap) and leave to rest for 30 minutes.

Heat a large, dry frying pan (skillet) over a medium heat.

Knead the dough again on a lightly floured work surface. Divide the dough into 5 equal portions. Working with one portion at a time, roll out the dough to a 15 cm (6 in) round.

Add the roti to the pan and cook for 30 seconds on each side as bubbles form. Using tongs to hold the roti, cook the bread directly over a gas flame for 3 seconds on each side until lightly charred.

Serve warm with tikkas, chutneys and salads.

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