FABULOUS FLAT BREAD (TANDOORI ROTI) SANDWICHES
Make and share this Fabulous Flat Bread (Tandoori Roti) Sandwiches recipe from Food.com.
Provided by DayJahView
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop raw chicken into bite-size pieces and marinade overnight in oyster sauce. Cook chicken in a nonstick pan in a little water as if stir frying. Steam the broccoli and the carrots until tender. Slice carrots into one inch sticks and chop the broccoli into bite size pieces. Combine these vegetable and chicken with the condensed fat-free soup. Do not add water. Heat the flat breads between two damp paper towels in the microwave for 30 seconds each. Place equal proportions of the mixture on each roti. Roll up like a burrito. Cover with a damp pamper towel and cook for one to one and one half minutes longer in the microwave. Serve with sliced cucumbers. Enjoy!
Nutrition Facts : Calories 69.4, Fat 1, SaturatedFat 0.2, Cholesterol 18.9, Sodium 291.8, Carbohydrate 8.1, Fiber 1.9, Sugar 3.1, Protein 7.8
TANDOORI ROTI
Tandoori Roti taste good with any Indian main course dish. This recipe will show you how to make tandoori roti at home, without a tandoor. Recipe source is jayPuri.blogspot.com
Provided by cook334446
Categories Breads
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a bowl, add all ingredients listed above. Use Luke warm water to knead the dough.
- 2. Cover the dough with wet towel and keep it in warm place.
- 3. Let it rest for 2 hours. punch down the dough before you start rolling it for Tandoori Roti.
- 4. Take some dough, make a ball. The dough ball size should be little bigger than Golf ball.
- 5. Take a rolling pin and roll to form thick flat dough. (4-5 mm thick).
- 6. Heat Griddle (Chapati Tawa). Make sure Griddle is very hot before you put dough on it.
- 7. Put the flat dough on it. Don't apply any oil.
- 8. Press the dough down with spatula(or Spoon) as you want the dough to stick to pan. Don't use non-stick pan for this recipe. We want the dough to stick to pan.
- 9. On upper side of dough (uncooked side) apply some water. Make sure the dough is still sticking to pan.
- 10. Flip the pan to open flame to cook the other side. You can put the gas to medium at this step.
- 11. The Roti will fall of when ready. Put the flam off and remove it with help of tongs.
- 12. Apply little ghee or butter to this bread.
- Note: Put oil on side that was cooked on open flame.
- Serve hot with any main course.
Nutrition Facts : Calories 292.4, Fat 7.8, SaturatedFat 4.3, Cholesterol 17.3, Sodium 164, Carbohydrate 49.9, Fiber 7.5, Sugar 0.6, Protein 9.3
INDIAN ROTI
This soft unleavened Indian flatbread is easy to make with simple ingredients. This one dough recipe can be cooked three different ways to make either roti, chapati, or puri. Make some to accompany your next curry dish!
Provided by Sarah | Curious Cuisiniere
Categories Bread Recipes
Time 40m
Number Of Ingredients 4
Steps:
- Mix the flour and salt in a bowl. Add a bit of the warm water and the ghee. Mix with your hands to combine.
- Continue adding water, mixing constantly with your hands until a soft and slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and continue kneading until the dough is very soft and pliable.
- Divide the dough into 8, roughly even, sections. Roll each section into a ball.
- Flatten each ball and roll each section out, on a lightly floured surface, to 6 inches in diameter. (Keep the dough that you are not working with covered with a lightly damp tea towel to keep them from drying out.)
- Heat a cast iron skillet (or other sauté pan) over medium high heat.
- Place the rolled out dough onto the hot, dry skillet.
- Cook the roti on the first side just until the bottom is dry and the roti releases from the pan, roughly 1 min.
- Flip the roti and cook it on the second side for 2 min until brown spots start to form.
- Flip the roti back to the first side and move it in the pan as it cooks and puffs, pressing lightly with a towel on the area that is puffing, to encourage the air to spread out through the roti. Cook the roti for 30 sec - 1 minute, until fully puffed or until the bottom has brown spots.
- Remove the roti. Brush it with ghee or oil, if desired, and wrap it in a tea towel to keep it moist.
- Continue with your remaining dough. (You may need to reduce the heat slightly as you continue to cook your roti. If the bubbles in your roti are burning and popping, most likely your pan is too hot.)
- Serve the roti immediately or transfer the roti to a bread basket covered with a towel to keep them warm.
- Heat 1 Tbsp of oil in a cast iron skillet and cook the rolled out dough rounds in the skillet as directed above. (The bread may not be as likely to puff.)
- Fill the skillet with 1 inch of oil. Heat the oil to 350-370F and deep fry the flattened dough rounds, flipping once, until golden.
- Let the puri cool on a paper-towel lined plate.
Nutrition Facts : Calories 112 calories, ServingSize 1 flatbread
FLORENTINES - FIORENTINE (FLORENTINE COOKIES)
My husband Mike makes these fabulous flat (no-flour) Italian cookies every year for the holidays, and they're absolutely heavenly! These cookies are an excellent addition to food gifts, as they will keep for a long time. Silpat baking sheets are very helpful when making these little gems.
Provided by Julesong
Categories Drop Cookies
Time 20m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
- Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
- Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
- Remove from heat and mix well with cream and fruit-nut mixture.
- Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
- Bake at 300 degrees F for 10 minutes or until golden brown.
- Let cool on cookie sheet for 1 minute before carefully removing with spatula.
- Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.
MEDITERRANEAN FLAT BREAD STEAK SANDWICH
This is a great version of a traditional steak sandwich without being traditional. A tomato based relish with Mediterranean flavors and a red pepper mayonnaise, grilled skirt steak, and fresh spinach. Now, I happen to buy these great flat breads right from my market, but you can easily make your own - there are many good brands out there these days. You can also take a pizza dough and form into a small rectangle, brush with some olive oil flavored with grated onion, garlic, and seasoning and grill inside or out for just a few minutes and then remove. But this is meant to be a quick easy busy night dinner so I take advantage of the store bought for this.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 4h30m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 20
Steps:
- Steak Marinade -- I make it simple - just use a large baggie and mix all the ingredients, vinegar, oregano, lemon juice, olive oil, red pepper flakes and the onion. Mix well and then add the steak. The longer the marinating time the better. I love to let it marinate all day. I make it before I go to work and then cook it when I get home. You need at least 3-4 hours to get a good flavor but all day gives it great flavor.
- Dressing -- Simply mix the mayonnaise, roasted red peppers and basil and set to the side in a small bowl and refrigerate. Make this ahead.
- Steak -- Now the steak is ready to grill, but remember -- room temperature Never grill cold meat. Set it on the counter to take the chill off as your prepare the tomato relish. This steak can be done on a outside grill which is ideal. Or you can use your inside grill pan which I use quite often. You can also use a cast iron or saute pan if you don't have the other options. I suppose a George Foreman type of grill would work too. So lightly oil your cooking utensil and heat to medium high.
- Relish -- As the steak is coming to room temp and the grill is heating up, chop up your vegetables (tomatoes, onions and artichokes) and add the pre chopped olives and mix them all together in a small bowl with the salt and pepper. NOTE: I only use 8 oz of the artichokes so I don't drain the whole can, only those which I am using. A little oil from the artichokes in the can is all it needs to flavor the relish. I just add 1/2 teaspoon or so which gives the relish a good flavor. And make sure to go easy on the salt as olives are quite salty.
- Grilling -- Just grill your steak on medium high heat. It should only take 4-5 minutes per side at the most. I like mine to medium rare, but you can cook it to whatever temperature you like. Medium rare -- remove and 125, cover and let set 4-5 minute as you prepare the flat breads. Now mine, since store bought, I just drizzle on some olive oil and a little oregano and brush on each side of the flatbread and grill on the same pan as my steaks for just a minute to warm up. If making your own, follow your recipe, again brushing with the olive oil and oregano as they grill.
- Finish -- Lay out the flat bread and spread with the roasted red pepper, basil and mayonnaise. Then top with slices of the skirt steak (remember to always slice against the grain for tender steak) on one side of the bread, then top with a few spoons of the tomato relish and some fresh spinach. Fold over and secure with a tooth pick. ENJOY!
- This is a hearty sandwich, so I try to stay away from serving it with fries or onions rings, although you could. But I would rather serve with some oven baked zucchini planks with a light dip, a fruit salad, or a bowl of soup to start. One of my favorites is a beer cheese soup or roasted cauliflower soup.
Nutrition Facts : Calories 457.6, Fat 29.9, SaturatedFat 6.7, Cholesterol 70.7, Sodium 522.5, Carbohydrate 15.1, Fiber 4.1, Sugar 3.4, Protein 33.2
PITA BREAD SANDWICHES
Make and share this Pita Bread Sandwiches recipe from Food.com.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef.
- Add above ingredients; cook until mixed well and ready to serve.
- Put into pita bread pockets and garnish with lettuce, tomato, cheese, black olives, and mushrooms.
Nutrition Facts : Calories 391.5, Fat 28, SaturatedFat 13.2, Cholesterol 99.1, Sodium 750.4, Carbohydrate 8.1, Fiber 0.1, Sugar 1.5, Protein 26.1
STUFFED FRENCH BREAD SANDWICHES
I have 6 brothers, 6 BILs, a father and a husband who are all big eaters. I hand them one of these and it hushes them up for a while.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut loaf of bread in half lengthwise.
- Hollow out bottom of loaf, leaving a 1/2 inch shell.
- Cut removed bread into small cubes; set aside.
- In a large skillet, over medium-high heat, cook ground beef, onion, and garlic until meat is no longer pink and veggies are translucent.
- Add soup, celery, Worcestershire sauce, salt and pepper to taste.
- Cook and stir for 3-4 minutes.
- Add in reserved bread crumbs; stir to combine.
- Spread mixture into bread shell.
- Top with cheese slices.
- Replace bread top.
- Place on an ungreased baking sheet.
- Bake at 350 degrees for 6-8 minutes or until cheese is melted.
- Slice and serve.
Nutrition Facts : Calories 759.9, Fat 33.8, SaturatedFat 15.8, Cholesterol 113.2, Sodium 1851.3, Carbohydrate 71.7, Fiber 4.6, Sugar 4.7, Protein 40.3
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