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Tandoori Naan Recipe

Flour 480 gm/2 cups

Baking powder 5 gm/1 tsp

Clarified butter (ghee) to grease tray¦lt;br /> Flour to dust¦lt;br /> Groundnut oil 30 ml/2 tbs¦lt;br /> Melon (magaz) seeds 5 gm/1 tsp¦lt;br /> Milk 45 ml/3 tbs¦lt;br /> Nigella (kalonji) seeds 5 gm/1 tsp¦lt;br /> Salt to taste¦lt;br /> Soda bi-carb 1.25 gm/ ¼ tsp¦lt;br /> Sugar 10 gm/2 tsp¦lt;br /> White butter 30 gm/2 tbs¦lt;br /> Yogurt 25 gm/5 tsp
¦lt;br /> Method:
Sieve flour, salt, soda bi-carb and baking powder onto a kneading platter. Whisk sugar, yogurt and milk together. Make a well in the flour, pour 240 ml/1 cup water and the milk, sugar and yogurt mixture. Mix well. Knead to make a dough. Cover with moist cloth and keep aside for 10 minutes. Add oil and knead again to make the dough absorb the oil. Cover with moist cloth and keep aside for 2 hours, till dough rises. Divide the dough into 6 balls, flatten balls and sprinkle nigella and melon seeds. Cover and set aside for 5 minutes. Roll and flatten each ball between your palms. Stretch dough to one side to give the naan an elongated shape. Using oven gloves or a cushion pad stick the naan inside a moderately hot tandoor for 3 minutes. Alternatively, place the naan on a greased tray and bake in an oven for 10 minutes at 375 ºF.
Time: Preparation: 2 ½ hours, Cooking: 15 minutes each
To Serve: Apply butter, if desired, and serve immediately.