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Tandoori naan

Tandoori Naan

Serves 4

270 mins

282 Kcal

This is a very soft, pillow-like flatbread traditionally oven-cooked in clay. Bringing this real restaurant-style flavour to your kitchen doesn't require owning a tandoor at home. This kind of slight char and smoky flavour on the outside ble,nded with the soft naan mak,es a super combination for many different Indian curries or kebabs, even for serving inside like wraps. Mix in the dry ingredients into flour and knead with milk until the dough is soft. Rest the dough by portioning the dough into small portions and rolling ouit t into oval shapes for two hours or overnight .This dough goes straight to the very hot oven or onto a tawa and cooks till golden spots start appearing with a appetizing puff. High oven heat can also impart this soft yet crispy-edge effect, almost like a tandoor. Melted butter or ghee sprinkled throughout the warm naan will give an extra richness and taste. This tandoori naan recipe can easily be tweaked with the addition of garlic, coriander, or even sesame seeds for that extra taste burst in the bread. Always fresh baked directly from the oven, it's steaming hot, just right for scooping up all gravies or munching with a good old-fashioned dip. It's always there to add warmth and comfort to the table as part of any Indian meal.

Ingredients required for Tandoori Naan

4 cup flour
Butter
2 1/2 tsp salt
2 tbsp sugar
1 3/4 cup milk
Yeast

Cooking steps for Tandoori Naan

1
First, combine dry ingredients in a large bowl.
2
Mix the 3 cups of all-purpose flour, sugar, salt, baking powder, and baking soda.
3
These elements are basic to a naan dough, but baking powder and soda help learners create softness in the bread.
4
In this dough, after mixing the dry ingredients, add wet ones—1/4 cup of plain yoghurt, 1/4 cup of warm milk, and 1/4 cup of warm water.
5
All these will make a soft and slightly tacky dough. yoghurt imparts sourness, while the milk moisturizes the dough and thus makes naan tender.
6
Start kneading the dough to make it smooth, soft and slightly sticky.
7
If the dough is too moist add a little more flour and if it seems too dry, a little more water.
8
The dough will feel tacky, that is to say just a little bit sticky but shouldn't stick to fingers.
9
Place the dough into a greased bowl. Cover it with plastic wrap or towel.
10
It should now rest about 2 hours, by which time it will have risen and become soft, because of the baking powder and soda.
11
It lets the dough rest so that the gluten can relax itself.
12
This allows the dough to roll out easily later. Letting it sit, or rest it, should double in size during this time, making it lighter and softer.
13
Divide the dough into 8-10 portions after it has rested.
14
To do this start by punching down any air from the dough, then take each portion and using your fingers roll them against the countertop in a circular motion until they become small balls or boules.
15
Sprinkle the dough balls lightly with oil or butter and loosely cover them with plastic wrap. Let it rest for another 2 hours.
16
This second resting time allows the dough to get softer, so it stretches out nicely or can be rolled out into naan shapes.
17
Half an hour before baking, preheat your oven to 500 F (260 C) with a baking steel or pizza stone on the second-from-the-top rack.
18
If you do not have a pizza stone, use a baking sheet. Alternatively, you could use a tawa or cast-iron pan to cook the naan. Preheat until it just smokes.
19
Take one piece of dough and, with a rolling pin, roll it out to a roughly oblong or oval shape, about 1/4 inch thick.
20
The dough should pull off the countertop easily; if it does stick, lightly dust it with flour.
21
Gently place the rolled-out naan on the hot pizza steel or stone in the preheated oven.
22
Turn on your oven broiler and grill the naan for 2-3 minutes. You shall have light brown spots on it. It will start puffing up.
23
Place the rolled naan on a baking sheet and put it in the oven with your oven's 'broil' option. Be vigilant as it cooks at a great pace, almost in 2-3 minutes.
24
Position the naan to the hot tawa pan and cook till there are bubbles forming and light brown spots appear on the surface, that would be approximately 2-3 minutes.
25
Flip the naan using tongs and continue to cook the other side, until they get browned.
26
Once cooked, take the naan off the oven or tawa and only apply melted butter to it.
27
This adds extra flavour and richness to the naan; giving a delightful glow and soft texture to it.
28
Serve the recipe of tandoori naan hot with your favourite dishes like butter chicken, dal makhani, or any curry.
29
You can also serve it with yoghurt and pickles or use it as a wrap for kebabs or grilled meats.

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FAQs

What is tandoori naan, and how is it different from regular naan?

One variety of Indian flatbread is tandoori naan-to be baked traditionally in a tandoor-a clay oven that smokes it with a definite smoky flavour and slightly chewy texture. Regular naan is usually cooked on a griddle or skillet. Tandoori naan, on the other hand, makes use of the high, direct heat of the tandoor so that it gets puffed up with large shiny spots. It is mainly produced using yeast or yoghurt, which gives it a light and airy texture.

Can one make tandoori naan at home even without having access to a tandoor?

Of course, you can make tandoori naan easy at home without a tandoor! And all this is possible via either conventional oven or stovetop use. This naan is baked in the oven: bake at hthe ighest temperature (it's about 500 ,F).Then put baking steel or sheet one on top te rack in oven. Stovetop preparation: use a cast-iron skillet or heavy-bottomed pan and bake until puffed and golden. The trick would be to have high heat so that it may deliver the authentic texture and flavour.