Tandoori Naan
Easy homemade naan recipe that you will love so much that you will never buy naan from stores again. It does need some resting time but other than super quick to make and I also show you a trick to get those charred marks like a Tandoor cooked naan.
Makes 8 to 10
Ingredients:
- 4 cups AP Flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking Soda
- Salt to taste
- 1 to 2 teaspoon Sugar
- 1 cup Milk
- 2 tablespoons Plain yogurt
- Oil to grease the dough
- Butter to grease the Naan
- For the Toppings like Nigella Seeds, Chopped Chives, Chopped garlic, Red chilli flakes etc
- Take AP flour, salt, baking powder, Baking soda, sugar and sift it together. Mix it well. Now, take the yogurt and milk and add it to the flour mixture. You can add milk gradually if you want. And, if it is too sticky add a little bit of flour.Knead dough from this mix. Grease the dough with oil and cover it with a kitchen towel and let it sit for about 2 hours covered.After it has been resting, divide the dough into equal portions. If you are using any sort of toppings this is the time to incorporate them. Once the dough is divided apply a little oil on top of the balls and sprinkle a little bit of topping for e.g. onion seeds. Try to press it down so that the toppings stay to the naan. Roll out round shape out of the dough balls with the help of a rolling pin. Don’t worry if your shape is not round and is square or triangle. Remember no one is perfect in this world. You can make them either on stove top or in the oven or if its summer on the grill as well.
- If you plan to make it in the oven, place the rolled out Naan onto a tray and cook it for 5 minutes or little more till it is perfectly done at 400 – 500 F preheated oven. Let the fire alarm not go on. Yes, mine goes off at 500 F oven temperature and it kills me and freaks me out. Traditionally i would make them on stove. Heat a griddle, skillet or ‘tawa’ on medium heat. once you roll out the naan apply a little bit of water all over it.(top side and only one side) Do not apply more water or less water. Less water will not allow the next step to take place properly as we want the wet naan on to the griddle to stick. Once you have applied water, take the watered side and place it on the griddle. The wet or watered side should be on the griddle and it will stick right away.Once you see some bubbles on top of the naan. It is time to turn the griddle not naan (I am not crazy, this is the actual way) on stove flame. Increase the heat to high when you turn griddle upside down onto flame. As we have used water to stick the naan it won’t fall on the flame and stick to the griddle and in turning the griddle we are cooking naan on the upper side also without flipping it. I hope this explains the process. Please see the picture.
- As you see some bubbles and some burnt markings on the naan. Cook it on all sides. Please be careful and stay safe.Once you see it is cooked or well done, turn the griddle to normal position and with the help of a spatula remove it and spread some butter and serve them hot.You can make these ahead , do not spread butter if you are making them ahead and reheat in oven or microwave, spread butter and serve it. They should be best eaten immediately. If you let it rest for longer they become a bit chewy.
Serve it with a dip or fill it up with some grilled veggies or kabobs etc. You can do so much with this recipe.
Enjoy!