- 450g wholemeal self-raising flour plus 1-2 tbsps extra for dusting
- ½ tsp salt
- 1 tsp sugar
- 1 sachet easy blend yeast
- 1 tbsp sunflower or vegetable oil
- 150g low fat plain yogurt
- 240ml soda water or sparkling mineral water
Tandoori Bread (Tandoori Roti) is the basic bread baked in the Tandoor, the clay oven. Traditionally nothing other than plain water is used in the dough, but you must eat this bread straight away as cold tandoori chapatti (roti) loses its appeal quickly. In order to overcome this problem I have modified the recipe which keeps the bread moist, soft and delicious even when it is cold.
Put the flour, salt, sugar and yeast into a large mixing bowl and mix well. Beat the oil and yogurt together and rub into the flour with your fingertips.
Gradually add the soda water or sparkling mineral water and mix until a sticky dough is formed.
Transfer the dough to a pastry board and knead until the excess moisture has been absorbed by the flour and the dough feels soft and springy.
As long as you mix the dry ingredients well first, the dough can be made in a food processor.
Put the dough in a large, warmed metal bowl and cover with plastic wrap. Leave the dough to prove in a warm place for 1-1½ hours.
Pre-heat the oven to 230ºC, 425ºF, Gas Mark 8.
Line a baking sheet with greased grease-proof paper or baking parchment.
Divide the dough into 8 equal sized portions and shape each portion into a smooth round ball, then flatten it to a round cake. Dust it in a little four and roll it out to a 10cm disc.
Place in the prepared baking sheet and bake on the top rung of the oven for 9-10 minutes or until puffed and browned in patches.
Preparation time: 15 minutes plus proving
Cooking time: 20-25 minutes
Variations: Add ½ teaspoon nigella seeds (kalonji) and ½ teaspoon carom seeds (ajwain) to the dough for an extra special taste.