danial

Go figure,

(if you already know how to do it, leave me alone, its my first try)

Ok you take some Flour and make the Round Roti thing. make sure its not to big, keep it around 5" - 7" . and dont bailen it too skinny.


now turn your oven on at around 350 - 400 Deg.

also have a tava ready,

so after you make the round roti, not too thin (not too thick either, if its too thin it dries up)

Put it on the Tava (someone please tell me what you call tava in english)

leave it there till (without turning it over) untill you can move it around.

then take a plate bigger then the chapati. and put the chapati on it.
at this time you will have one side of the chapati a little cooked and the other side almost raw.

now sprinkle water on the raw side, (make sure to get it all wet,)
and put it in the oven, (Raw side facing top) keep an eye on its progress.

after 3 - 5 minutes you will see a nice tandoori roti in your very own kitchen.
put some butter on it, so it wont dry out, and roll it like a spring roll so it will stay nice and soft till eating


ok enjoy,
it really does work,

for legal disclaimer please contact me before making the roti at home

bye.

Sadaf

oh thanks.. i will try

Ira

We make naans the same way at home : even keema nans turn out awesome. But my Ammi uses maida+whole wheat flour with yeast to make them. NEver tried with simple roti ka atta.

ANother variation is besan kay naan: just brush on some besan paste (plus namak, mirch etc) on the naan before popping into the broiler.

danial

make sure to take the Roti of the plate, before putting in the oven.
(forgot to mention)

AnGeL EyEs

lol...ur cute jass

danial

^ thank you,

so are you.

TheNewWannaBe

oh you're so talented :love:

Rukhsarbibi

hmm...never tried it.