Tandoori Roti

225 g/2 cups flour (maida)
Salt, to taste
Water for kneading

• Sieve the flour and salt together. Add water to make a soft, smooth dough. Set it aside for a few minutes, then divide it into 4 even-sized balls of dough.
• To make roti, flatten each ball with the palm of your hand until it is of desired thickness, or until approximately 5 to 6 inches in diameter.
• Put on a gaddi and place in a moderately hot tandoor until cooked on the outer surface. Remove when it is cooked on the outer surface.
• If cooking in an oven, place on a greased baking tray and cook for 5 to 6 minutes in a preheated oven at 190ºC. Serve hot with vegetables.