Tandoori Parantha

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Tandoori Parantha is an Indian flatbread, typically prepared in a clay oven acknowledged as Tandoor. Learn How To Make Tandoori Parantha by following this comfortable recipe.
   
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• 2 cup Wheat Flour
• cup Maida
• 2 tbsp Milk
• 1 tbsp water
• 2 tbsp Ghee
• Salt to taste
Mix flour, maida and table salt together in a bowl. To form normal securely dough, add red-hot water slowly and knead the flour.
Cover the dough with a muslin cloth and leave only it for 15 minutes.
In the meanwhile, mix milk with water and keep it aside.
Now, split the dough into golf ball size balls. Dip the dough ball into dry aside flour and roll it aside into an oval shape roti (approx 5 inches).
Apply few drops of cooking oil on one-half piece of roti and fold one-half all over it. Again apply few drops of cooking oil on it is piece and fold remain all over it. Now fold this into a triangular shape and roll it again of full size.
Place a heavy round griddle all over normal burn and when it turns sufficiently hot, smear it with a tablespoon of cooking oil.
Now place the roti on the tava, and when it is one-half done, prick the raw side of the paratha with a fork.
Smear milk-water mixture on the raw side and flip it all over utilising tongs to cook it until light brownish spots appear.
Remove it from the tava and keep it in a covered up (preferably insulated) container.
Smear the parantha with butter on one side and lightly smash it.
Tandoori Parantha is ready to eat. Serve red-hot with curries.
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