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About this Recipe:
While Lavash is the traditional Iranian bread, Tandoori roti is the traditional Indian bread. These two breads are very similar and the techniques to bake them are almost the same. They both would normally be baked in Tanoor (Farsi) or Tandoor (Hindi) which is a clay oven, heated with wood. The only obvious difference between them is that Lavash is usually made from white flour while roti is made from whole wheat flour. This means that roti will be a little bit darker than Lavash. This recipe is my homemade version of Lavash. My added touch is the brushing with butter which makes it a little bit more crispy while gives it more flavor.
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Main Ingredients:
Bread Flour: 3 cups
Water: 1 cup
Salt: 1 tsp
Butter: 1 tbsp
Directions:
1. Preheat the oven to 450 F/230 C.
2. Mix the flour and salt together.
3. Pour the water into the center of the flour and mix to dough.
4. Knead for 10 min or until dough becomes smooth and elastic.
5. Cover the dough and leave it for 20-30 min.
6. Turn out the dough into a lightly floured surface and divide into 6 balls.
7. Roll the balls into 15 cm rounds. Brush them with melted butter.
8. Bake them for 10-15 min.
Published on March 30, 2008
Last edited on October 23, 2009
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Servings
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6
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Easiness
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Intermediate
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Prep Time
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15 min
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Cook Time
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15 min
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Inactive Time
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30 min
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Ready in
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1 hour
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13 Ratings
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