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Tandoori Naan

Ritu's picture
Ingredients
  Compressed yeast 1 Teaspoon
  Warm milk 2⁄3 Cup (10.67 tbs)
  Plain yogurt 5 Fluid Ounce
  All purpose flour 2 Cup (32 tbs)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking powder 1 Dash
  Egg 1 Small
  Warm water 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Nigella 1⁄2 Teaspoon
  Poppy seeds 1⁄2 Teaspoon
Directions

GETTING READY
1)In a bowl, soak yeast in milk and add yogurt.
2)In a large mixing bowl, add flour and next 3 ingredients and then crack the egg over it.
3)Make a depression in the centre of the flour and pour in the yeast mixture.
4)Now, knead dough elastic enough adding water as needed. Cover it with damp cloth and leave it overnight.
5)Take a griddle and grease it. Heat it.

MAKING
6)Knead the leavened dough again and divide into 8 portions.
7)Roll each one and flatten it into an oblong shape by tossing it from one palm of the hand to the other.
8)Now, lightly grease the griddle and stick a naan over it.
9)Coat it with butter and sprinkle some nigella and poppy seeds over it.
10)Flip the naan when done one side and then cook on the other side for 2-3 minutes.
11)Repeat the process for remaining dough.

SERVING
12)Serve the naan hot with dal or curry.

TIPS
Another way of cooking naans would be to place them two at a time on a greased flat baking tray. Apply butter, nigella and poppy seeds on the top and bake in a very hot oven (475 /240 degrees) for 5 to 7 minutes until they turn brown and puff up.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Crispy
Method: 
Roasted
Dish: 
Bread
Restriction: 
Vegetarian
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4
Subtitle: 
Leavened Baked Bread

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