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Recipes in English
>> Roti / Naan / Bread Recipes
>> Tandoori Naan |
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A light, leavened bread that can be made rich by applying butter
when ready |
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Flour 480 gm/2
cups |
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Baking powder
5 gm/1 tsp |
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Clarified
butter (ghee) to grease tray
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Flour to dust
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Groundnut oil
30 ml/2 tbs |
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Melon (magaz)
seeds 5 gm/1 tsp |
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Milk 45 ml/3
tbs |
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Nigella (kalonji)
seeds 5 gm/1 tsp |
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Salt to taste
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Soda bi-carb
1.25 gm/ 1/4 tsp |
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Sugar 10 gm/2
tsp |
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White butter
30 gm/2 tbs |
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Yogurt 25 gm/5
tsp |
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- 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 1/2 hours, Cooking: 15 minutes each
- To
Serve: Apply butter, if desired, and serve immediately.
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