|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Tandoori Rotis (Indian Flat Bread)
Now that you're all set to whip up some chana masala next time you're looking for a quick, nutritious meal you need something to serve it with, right? Enter tandoori rotis. Crispy on the outside and soft and chewy on the inside, these breads are perfect for sopping up curries and sauces. No yeast means they're quick to make (no long rise times required) and the ingredient list couldn't be simpler ? you probably have everything you need to make them in your cabinet right now. Tandoori rotis are traditionally baked in a clay oven called a tandoor, but they can also be made successfully in a regular oven. Just like with pita bread, rotis puff up when the moisture in the dough turns to steam. Because of this, you'll want to be sure your oven is nice and hot ? allow plenty of time for it to preheat. I like to bake mine on a pizza stone, but a heavy duty baking sheet will work just as well. I also like to use a combination of white, whole wheat, and garbanzo beans flours in my rotis because it keeps them nice and light while giving them a great nutty flavor. If you prefer, they can also be made with all whole wheat flour or with a mixture of half white and half whole wheat.  related searches : Tandoori
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers