Tandoori Roti, Tandoori Roti On A Tava

Ingredients

• Wheat flour

  Whole-grain

  ⅛ cup or 15g

• Yeast

  Leavening agents, baker's, active dry

  ⅛ tsp or 0.5g

• Sugar

  White, granulated sugar

  ⅛ tsp or 0.5g

• Garlic

  Raw

  ⅛ tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅛ tsp or 0.6g

Directions

1. Combine the dry yeast, sugar and 11/2 tbsp of warm water in a bowl, mix well and cover and keep aside for 10 minutes.
2. Combine all the ingredients, including the yeast mixture into a deep bowl and knead into a soft dough using enough water.
3. Cover with a damp muslin cloth and keep aside for 30 minutes.
4. Divide the dough into 8 equal portions.
5. Roll a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
6. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
7. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
8. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
9. Repeat with the remaining dough portions to make 7 more rotis.
10. Serve immediately.

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