Ingredients
- 1/4 cup warm/hot water.
- 1 tablespoon sugar.
- 3/4 teaspoon active dry yeast.
- 3/4 cup warm milk.
- 1 cup plain yoghurt.
- 4 cups all-purpose flour.
- 1 1/2 teaspoons baking powder.
- 1 teaspoon baking soda.
- 1/4 teaspoon salt.
- 1/4 cup butter or ghee.
- 1/2 cup minced garlic & cilantro.
Instructions:
- Dough preparation.
- Combine water, sugar, and yeast – stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to rise.
- Add milk, yoghurt, flour, baking powder, baking soda, and salt and mix them with a silicone tool to form a dough. It should be sticky.
- Divide into baseball size spheres.
- Cover and let sit for 1 hour.
- Bake in Tandoor.
- About 1 hour before cooking, start-up tandoor with charcoal (or gas).
- Get temperature up to between 750° – 900° F (Point IR Gun at middle of clay).
- Apply Dough.
- Pat down and make into a flatbread dough.
- Add garlic and cilantro to the dough
- Hold cushion in a manner you will use to apply to the tandoor wall.
- Apply dough to another side of the cushion (garlic/cilantro side touching cushion).
- Pat downside that will touch the tandoor wall with dabs of water.
- Apply to the tandoor wall (use a glove if necessary).
- Watch as the bread bakes.
- After about 60-90 seconds, remove with bread removal skewers and place on the surface. Apply dabs of butter or ghee to bread. Cut into pieces and serve.
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