Tandoor-Style Indian Bread Trio

Method 7 steps

1. 01

   For roti and paratha, knead the atta with 1 tsp salt and about 3/4 cup water into a soft dough; rest covered 30 minutes.

2. 02

   For naan, mix the all-purpose flour, yogurt, baking powder, remaining salt and enough water to make a soft, sticky dough; rest 30 minutes.

3. 03

   Roll a piece of atta dough into a thin 7-inch roti and cook on a hot dry griddle 1 minute per side until brown spots appear.

4. 04

   For lachha paratha, roll atta dough thin, brush with ghee, dust with flour, pleat it like a fan, coil the strip into a spiral and roll gently into a 6-inch round.

5. 05

   Cook the paratha on a medium-hot griddle with ghee for 2 to 3 minutes per side until crisp and golden, then crush lightly between your palms to open the layers.

6. 06

   Stretch the naan dough into an oval, press on cilantro and cook on a very hot skillet 2 minutes per side until blistered and puffed.

7. 07

   Brush all breads with ghee and serve warm together.

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