Barbecued Tandoori Bread

Ingredients:
500 gm flour
pinch of salt
water for kneading
butter (for parantha)

Naan
500 gm maida
1 egg
100 gm yoghurt
water for kneading
300 ml milk
1 tsp sugar
pinch of salt
pinch of kalonji
butter (for butter naan)

Method:
Knead dough to wet consistency. Make balls (pedas) of maida.

Make the appropriate bread shape.
(Tandoori roti, Lachcha parantha, naan or butter naan).

For the naan:
sprinkle the kalaunji before baking.
Put on a wet cloth mounting, and stick gently into the hot tandoor.
When cooked, scrape out of tandoor with a saria.

Serve with appropriate garnish.













Courtesy: Chef Roopa Gulati