Tandoor

Tandoori Roti

According to Ramcharitamanas in 1600 century AD written by Tulsidas, roti existed back then as it literally resembled the katori. Moreover, the word roti is similar to a Sanskrit word, rotika mentioned in a medical text Bhavaprakasa, written by Bharata-mishra in the sixteenth-century, which means flat bread to eat curries with. In fact, Vaishnav old text speaks about the Jagannath or Krishna human avatar Madhavendra Puri, who by offering chapatis to Lord Gopala in the 15th century, made it a kitchen essential – more than the kheer and sweet rice.

Roti, which was made from wheat is also mentioned in Kannada literature between the 10th and 18th centuries. It talks of an unusual method of roasting the flattened dough. Like baking between plates with glowing embers both below and above which is the process of mucchala-roti. The kivichu-roti was roasted on a thava (tawa), which is termed as kavali in Kannada with a little ghee, and eaten with sugar and edible camphor. Chucchu-roti was prepared from palmyra (thale) flowers. There was also the savudu-roti that was baked under cover of a cup and the Uduru-roti, which was made over the cup. These are methods that are still used in making the rotis today.

Despite the long history of tandoor, tandoori cooking was not common in Delhi till 1947. It was then that the Punjabi refugees brought tandoor to Delhi. Finally tandoori cuisine took its root in India and now there will be hardly anyone who would not salivate on hearing about tandoori chicken, tandoori roti, naan and other delicacies.

Earlier tandoors were set into earth and were fired by wood. You can still find such tandoors in India, Pakistan, and in Afghanistan. In Punjab you can still find communal tandoors. Other type of tandoors are above the ground and are cylindrical clay or metal ovens.

Chapati Roti

Roti (also known as chapati) is a round flatbread native to the Indian subcontinent made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Flat bread

Flatbread is popping up on grocer’s shelves and in restaurants across the country from gourmet restaurants to franchise sub shops. It’s become a bit of a trend, but flatbread has been around since the days of the ancient Egyptians. It’s really no new concept. Traditionally, flatbread is basically unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients. It’s rolled out flat and cooked, usually in a brick oven. While it originated in ancient Egypt, many cultures have versions of flatbread. From naan in Afghanistan and India to the tortilla in Central and South America to the piadina in Romagna, Italy, the flatbread has been produced just about everywhere.

Other Commercial Flatbreads

Bhatti Flour (Atta)

Product

Bhatti flour (Atta) is milled from medium hard wheat with moderate quality which has higher extraction with good stability and bench tolerance. Suitable for breads/Chapatti in Tandoor Bhatti (Traditional) Horizontal oven.
Specially designed for Bhatti style application in Tandoor channel (Flat oven Tandoor).
Moderate quality and low cost option.

Key Attributes

Water absorption – Good
Extensibility – Good.
Strength – Good

Applications

Horizontal oven breads that require higher proportion of Bran.
Chapati

Available in

50 kg Polypropylene woven bags

PAK 2 Flour (Atta)

Product

PAK 2 flour (Atta) is milled from high quality medium hard wheat which is extracted from roller mill and it has higher extraction with good stability and used for flat thin breads/Chapati in Tandoor (Traditional) Gas fired Horizontal oven.

Key Attributes

- - Water absorption – High
  - Extensibility – Good
  - Strength – Good

Applications

- - Horizontal and vertical oven breads that require higher proportion of Bran
  - Chapatti

Available in

- 50 kg Polypropylene woven bags

PAK 1 Flour

Product

PAK 1 flour is milled from high quality medium hard wheat which has good stability and used for yeasted hearth flat breads in Tandoor (Traditional) vertical oven.
Tandoor/Flat bread Roti’s made out of PAK 1 flour are of highest quality exhibiting softness, longer freshness and good chew-ability. Goes well with additional Stuffing(s).

Key Attributes