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Tandoori Bread Naan

chefsatya's picture
This simple tandoori bread naan recipe reproduces in your own kitchen the moghul bread that is traditionally baked in the Indian clay oven (tandoor). The results are as good as they can be without the sweet wood coal and earthy clay aromas.
Ingredients
  Self-rising flour 3 Cup (48 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Unsalted butter 6 Tablespoon
  Dry yeast 1 1⁄2 Teaspoon
  Sugar 2 Teaspoon
Directions

1. Put the flour in a mixing bowl.
2. Heat the milk with the butter in a small saucepan over low heat until the butter melts and the milk is warm (100 F). Stir in the yeast and the sugar.
3. Pour the milk mixture over the flour. Mix and knead until you have a soft-satiny dough (about 15 minutes). Cover and let the dough rest in a warm place for 4 hrs or until it has risen.
4. Preheat the oven to 500 deg F.
5. Punch down the dough first, then knead again for a minute and divide into eight portions.
6. Roll each portion into a neat ball and, using a rolling pin, spread it into a 5" round. Using your hands, stretch the round into an oval-shaped form like a large teardrop. Place the rolled and formed breads on an ungreased cookie sheet, a few at a time. Bake in the middle level of the oven for 3 min or until baked. They will look like Middle Eastern pita bread.
7. To give the nan an attractive appearance, place the cooked breads under the broiler of the oven for a few seconds until the top develops a few brown spots. Keep them warm, covered, while you bake all the breads.
Note: for a more authentic look and flavor, bruch each formed nan with water and sprinkle wiht 1/16 teaspoon black onion seeds (kalaunji) or 1/4 tsp sesame seeds before baking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
North Indian
Course: 
Breakfast
Feel: 
Meaty, Crispy
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Milk Product
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8
Story
Naan resembles pita bread and, like pita bread, is usually leavened with yeast; unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yoghurt may also be used to give greater volume and thickness to the naan. Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton); Another variation is peshwari naan.[citation needed]. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough include cumin and nigella seeds. Naan used to be called lugidin bread. A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams or 3½ oz each), which are flattened and cooked. In Indian cuisine, naans are typically graced with fragrant essences, such as rose, khus (vetiver), and kevra (a pine essence native to Southern India), with butter or ghee melted on them.
Subtitle: 
tandoori bread naan

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4 Comments

teekays's picture
Thanks you for this beautiful recipe, I tried this naan for my wife's birthday yesterday and it came out fantastic!!! I still have a lot of work on the stretching this to a tear drop. Sometimes, I create a hole in some parts when I stretch it. I did it to a rectangle shape, and it came out a little thicker that I wanted, especially in the center areas. You have meticulously explained all the steps and the ingredients were in the right proportion. This was a very simple and easy process to follow with your help. Thanks a bunch!!!
Anonymous's picture
i love this naan its like totaly my fav.
helen holder m8's picture
yo i love dis bread in da house.
Anonymous's picture
can anyone tell me how to make aloo nan. I was recently at a restaurant that served it and it seems like the potato was in the bread mixture itself.