Tandoori Naan - submitted by Dahlia on 08-15-2008 (Plain Naan, Butter Naan, Garlic naan)
Ingredients All Purpose flour(maida) - 2 cups
Active dry yeast - 1 tsp
Oil - 2 tblsp
Yogurt/ Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
 Method 1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).
2. Add some salt, oil and yogurt with the maida and mix well.
3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).
4. Cover the dough with a moist paper towel and keep in a warm place for atleast 15-20 minutes. 5. Preheat the oven to the highest temperature or put it in broil mode.
6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.
7. Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) using rolling pin or with hand.
8. Place the rolled out naan on the pizza stone/ baking tray and cook it for 2-3 minutes. (If the pizza stone is preheated, you can remove it in 2-3 minutes. If not flip the naan and cook for another 1 min.)
9. Remove the naan immedietely. If you keep it longer, the naan will become dry and hard. 10. Serve naan with palak paneer, malai kofta, paneer gravy or any non veg gravies. Fot butter naan
-After removing the naan, brush some butter/ghee on top. For Garlic naan
- Sprinkle some minced garlic on top of the rolled out dough before cooking. Tips
- If you do not have oven, cook the rooled out dough on stove top like making chappattis. Keep the heat to the maximum.
Comments Comment by Kuralkar Smitesh
Its really nice& essay to cook naan .
but i have A one Que :on a naan that's the layer how to create that? Reply :- Hi Kuralkar, I din't understand your question. Can you tell it more clearly?? |
Comment by Ankita Awasthi
Hi Thanks for this simple recipe. One ques. if I dont have yeast..can i use baking soda instead? Reply :- Hi Ankita, You can use baking soda. But I prefer the texture of naans using yeast. I feel its softer. |
Comment by Terrie Dempster
Now that i have found this fantastic web site i can't wait to start making some of the recipes, I have bookmarked it and will be making garlic naan tonight, thank you! Reply :- Thats great!! Try it and let me know how it came.. |
Comment by Michael Hume Just curious, how many naan does this recipe make? Reply :- 6-8 medium sized naans. |
Comment by Michele K I made this naan last night, and ended up having to cook it almost 6 minutes total. I think that probably had to do with the thickness I made the naan. I tried to roll it out with a rolling pin but wasn't sure if flouring the rolling pin would mess up the portions, so I ended up flattening it with my hand.
Also, the dough was more bready and less chewy as traditional naan I've had has been. I used yogurt instead of milk, and wonder if using milk would give me the chewiness I'm looking for, or if the yogurt and milk produce the same dough, but it's a matter of rolling it thinner. Reply :- Hi Michele, Traditionally naans are made in the tandoor in thich the temperature is very very high (around 900 degrees F). The high temperature gives a unique texture and flavour to the naan bread. We try to replicate and get a similar texture and taste with our home ovens. Regarding milk and yogurt, I personally prefer yogurt as it adds a hint of tanginess that is common in traditional naans. I'm not sure why your naans were less chewy. May be next time you can try making with milk. |
Comment by pauly muley this was the 1st time i made naan myself, it was so good, i am so glad i came across the recipe, many thanks Reply :- Hi Pauly, Thats so nice to hear. I'm glad you liked the recipe. |
Comment by tashi yangki
Thanks for sharing the knowledge but i have two doubts.
1)i don't know when my nann is ready to take out?
2)the size of the naan.(thickness)
Reply :- Hi Tashi, 1. Naan can be taken out as soon as you see a few brown spots on the top side. If you leave it longer, it will become hard. 2. Thickness of the naan is totally a personal choice. I prefer to make it thin. |
Comment by Abida Abi
I am going to try this to night
Reply :- Do try it and give your comments!!! |
Comment by vasinti govindan on 24 February 2010 09:01AM
Hi sis,
I've been trying yr recipes - very nice.
Can u pls show me how to do laddu. Thanks Reply :- Hi Vasinti,
Thanks for trying the recipes. Rava Laddu recipe is already there in the website http://simpleindianrecipes.com/ravaladoo.aspx. |
Comment by athanasius lee on 12 August 2009 21:27PM wonderful!! not like other run of the mill food sites. i enjoy cooking myself and really appreciate your good work.
great and simple recipes. tasty food. very impressive!1. reading the recipes makes my mouth water.
i am very happy that i have found this site. Reply :- thanks lee for your compliments. Keep visiting to see the updates and try them too. |
Comment by Sook Bunton on 09 August 2009 06:01AM I tried this the other day with an Indian curry and it was fabulous! Thanks!! http://myfabulousrecipes.blogspot.com Reply :- thanks sook. i saw ur blog too. u have a wonderful collection. i'll surely refer to your blog often. |
Comment by Sook Bunton on 29 July 2009 19:03PM Mmmm.... I am going to try this tonight. Thanks for sharing! Reply :- Do try and get back with your feedback... |
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