When we were in Vellore, during school and early college days….Pari (my brother )used to report all about the restaurant specialities! So slowly we adapted the culture of eating out. Generally Daddy takes us out on Saturday night. Before he plans for that….the whole weak, myself and my mom ask Pari to buy us outside food. Like he gets me Biriyani from Jothi, Rotis from Punjabi Dhaba and Sweets from Calcutta Corner.

We liked this roti from the Punjabi Place at CMC highroad, it was run by my school mates Father. Tho’ there were so many punjabi dhaba everywhere….we liked it better there, as we knew they started with small dhaba and raised to 3 star level Restaurant. Its not only because of their location, their unique restaurant secret recipe for Panir Curry, Veg Kheema Curry….! I will share with you much like their curry dish, in future.

Ingredients:

All purpose flour 1 cup
Salt
Sugar
Yeast 1 spoon
Luke warm water
Ghee few spoons
Tandoor Oven(charcoal based)
Ghee for smearing over the roti.

Method:

In a wide bowl, bring luke warm water, salt, sugar and yeast. Leave it for 10-20 minutes. Let them come to frothy condition.

Now stir-in flour and slowly start kneading. After making dough…cover the vessel with damn cloth. Let this sit for really long time(7 hours) Make sure you leave enough room in the vessel…as you know they raise to 3 folds.

Now bring this raising dough and make equal parts out of it. Do not press after this. Take a ping pong ball size dough and pat them to disc shape. Do not press very hard. Let the knead one…be still thick. This will make good roti.

Repeat the same for the remaining dough too.

Pre-heat the oven already…when its is red hot. Throw in these roti…maybe thread to a skewer or something.

Let it come to nice burnt flavour…remove from heat. Smear ghee over it. Fold and place in a hot box. Better use a cloth to wrap these rotis until serving. Folding the rotis and wrapping them in cloth…makes the roti stay soft and tender for hours.

Serve with Paneer Gravy or Veg Koftha Curry. Enjoy with the accompany of raw onions, chilies and lemon wedge.