Tandoori Roti

Ingredients

• 2 cups slightly coarse wheat flour
• 1/4 cups maida
• 2 tbsp ghee
• 2 tbsp curd
• salt to taste.

Method:

• Knead slightly stiff dough cover and keep for 2 hours.
• Take naan sized dough and make a ball.
• Roll to a thickish roti (4-5 mm thick).
• Heat griddle (tawa) place on tawa and dry one side.
• Wet upper side with water and invert.
• Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
• Serve hot with desired vegetables.