Last evening my husband mentioned that his client's wife Smt.Groverji told him about the Tandoor style Roti she made using the Tava( cast iron skillet) by applying water on one side. This morning I decided to make chapati with Channa (Chickpea/garbanzo) gravy. The dough for chapati was softer than normal and I decided to try one 'Roti' Smt Groverji style. To my surprise it came out good for a first try. Too good infact. I still need to work on the perfect browning part, as some were a bit burnt thanks to my enthusiasm capturing the cooking:). So here you go tandoor style Roti in a Tava.
You will need: (makes about 3-4 roti)
3 cups whole wheat flour
1 Table spoon buttermilk/yogurt (vegans may skip this)
1cup or more water
(I prefer doing it without salt, you may add salt to taste)
Method
Knead water (yogurt) and whole wheat flour till a soft dough (avoid making a stiff dough). You should be able to poke your finger easily as in the picture.
Keep covered for about one hour.
Make equal sized balls.
Dip a ball in whole wheat flour and roll as you would a chapati, roll to about 2 mm thickness.
Wet one surface of the rolled dough.
.
Now flip the chapati to the flame.
Wait for a few seconds and flip over to cook the other side if not fully done(you may also cook this side on the tawa to prevent burning). When browned, ready to serve.
Note:
A couple of years ago I had tried this very same method of making roti but in vain. It probably was due to the stiff dough I made.
Some prefer to eat roti with a layer of butter on top.
You will need: (makes about 3-4 roti)
3 cups whole wheat flour
1 Table spoon buttermilk/yogurt (vegans may skip this)
1cup or more water
(I prefer doing it without salt, you may add salt to taste)
Method
Knead water (yogurt) and whole wheat flour till a soft dough (avoid making a stiff dough). You should be able to poke your finger easily as in the picture.
Keep covered for about one hour.
Make equal sized balls.
Dip a ball in whole wheat flour and roll as you would a chapati, roll to about 2 mm thickness.
Wet one surface of the rolled dough.
Cook the wet side down on a hot cast iron skillet or Tava.You will see the chapati raising in a few spots.
Now flip the chapati to the flame.
 |
| The uncooked spots can be cooked in flame or tava |
Wait for a few seconds and flip over to cook the other side if not fully done(you may also cook this side on the tawa to prevent burning). When browned, ready to serve.
 |
| Tandoor style roti in Tava |
A couple of years ago I had tried this very same method of making roti but in vain. It probably was due to the stiff dough I made.
Some prefer to eat roti with a layer of butter on top.
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