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June 05, 2008

Tandoori Roti


2 cups Indian whole wheat flour
1 teaspoon salt
1 tablespoon vegetable oil
About 3/4 cup warm water (enough for a kneadable dough)


Preheat oven to 350 degrees.
Knead the dough, cover, and set aside for at least 1/2 hour (ideally 1-2 hours).
Divide the dough in 10-12 equal pieces.
Roll out into 5-6-inch rounds, paint lightly with ghee, then prepare by one of the two following methods:

Make a slit from one edge of the round to the center.
Wrap one cut edge around the other to make a cone-shape.
Flatten the cone back into a disk, then roll out with the rolling pin to the thickness of carboard, about 5-6-inches wide.
Roll up the disk into a "jelly-roll."
Now curl the roll into a spiral, like a cinnamon bun.
Seal the outside end by pressing with your fingers, then flatten and roll out with a rolling pin to the thickness of cardboard, about 5-6- inches wide.

Place the roti on a cake rack, and set on top of the oven rack in your oven; bake until lightly browned.
Paint one side of the roti with ghee to keep it from becoming brittle.
You can also cook these in a skillet just like chapati.
Remember to butter them when browned.

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