Homemade Tandoori Naan Recipe - Yummy Traditional

Homemade Tandoori Naan Recipe

                                                                             
homemade-tandoori-naan-recipe-with-step-by-step-photos

           

Homemade Tandoori Roti ||Tandoori Naan || How to make tandoori naan With step-by-step photos

Tandoori naan is the most popular leavened flatbread. mostly cooked in a tandoor (clay oven) it's one of the most ordered flatbreads in a Pakistani hotel. In Pakistan is the most buying naan available at every second tandoor or hotel. Mainly this roti is served with gravy-based curry or dal (lentils)

A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls of about 150g which are flattened and cooked. In Pakistani cuisine, naans are typically flavored with fragrant essences, such as rosewater, khus (vetiver), or butter or ghee melted on them. Nigella seeds are commonly added to naan as cooked in Indian and Bangladeshi restaurants 

                                       
tandoori-naan-recipe

Here I kneaded naan dough by mixing a little milk with water to make it stay soft. No other fancy ingredients are added in this recipe except for salt and instant dry active yeast I cooked on the stovetop while this bread can be baked in the oven for 3-4 minutes at 250 C or 450 F whatever is easy for you you can do to make it at home

For the best result follow my detailed step-by-step photo  instructions and tips below the recipe card


        
naan-recipe


Recipe note:

  1. Naan is always made with all-purpose flour maida. you can substitute all-purpose flour with wheat flour. I have made them with fine-flour
  2. Naans are pretty much made in different shapes and thicknesses. for fluffy naan bread make them slightly thicker.do not make them too thick other they remain uncooked
  3. Naan turns hard if you toast too long, not enough moisture in the dough, toasting on low heat, or not knead the dough enough
  4. Naan doesn’t get bubbles if your pan is not hot enough, dough not moist enough, or improper leavening
  5. If you don’t like to add yeast to the dough then alternately can be added ½ tsp baking powder and ¼ tsp baking soda this is a substitute for yeast
  6. Cover up the cooked naan with a kitchen napkin and keeps in the hot pot to make naan hot and fresh for a long time

tandoori-roti-recipe


For more Similar Recipes:

Soft chapatis

Tawa naan

Rumali roti

Garlic Tawa naan

Pita bread


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In a large mixing bowl, add flour, salt, and mix. Mix sugar and yeast in the lukewarm milk and water. cover and let it keeps aside for 10 minutes until bubbling

          

add-salt-and-flour-in-the-mixing-bowl

After 10 minutes, pour the yeast mixture into the flour. Begin to knead the dough. you may need more water or milk than mentioned in the recipe card

               

begin-knead-the-dough

Keep kneading the dough very well by adding oil until soft and pliable using dough hooks or a stand mixer or with the help of a hand. Whatever is convenient for you. It must be soft and not sticky. Cover and rest for 30 mins to an hour

            
knead-to-a-soft-dough


After 10 minutes, punch the dough to remove excess air from the dough

           

punch-the-dough

Divide the dough into equal portions

       

divide-the-dough

Each dough ball's weight should be around 150g. The flour in the rolling area is very light. too much flour will toughen the naans. Place a dough ball and flatten it. 

      

dough-ball-should-150g

Roll and stretch the dough to an oval/round. Wet the upper naan surface very well with water


                    
roll-the-roti


Heat a griddle or Tawa. ensure first your pan is enough hot not extremely hot. Gently remove the naan from the counter and place it on the hot pan. and make sure the wet part goes in the bottom. And let it cook for around a minute. naan should be dry from the surface before the turn. Now flip the pan/Tawa upside down

             

toasting-the-naan

And cook naan directly on flame till they turn a golden brown color. Gently scrape the naan from the bottom and remove

          

cook-the-naan

Prepare all the naan the same way

        

prepare-all-naan-the-same-way

Naan is ready to serve

          

naans-are-ready-to-serve

Serve hot with the curry and dal



                                                                      
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Tandoori naan is the most popular leavened flatbread. mostly cooked in a tandoor (clay oven) it is one of the most ordered flatbreads in Pakistani hotels..

Ingredients:

  1. 350g, fine flour
  2. 1 tbsp, olive oil
  3. 1/3 tsp, salt

For Leavening

  1. 1 tsp, instant dry yeast
  2. ¼ tsp, sugar
  3. 100ml, lukewarm milk
  4. 50ml, lukewarm water

How to make the Homemade Tandoori Naan?

Preparation for Kneading naan dough: In a large mixing bowl, add flour, salt, and mix.Mix sugar and yeast in the lukewarm milk and water. cover and let it keep aside for 10 minutes until bubbling. After 10 minutes, pour the yeast mixture into the flour. Begin to knead the dough. you may need more water or milk than mentioned in the recipe card. Keep kneading the dough very well by adding oil until soft and pliable using dough hooks or a stand mixer or with the help of a hand. Whatever is convenient for you. It must be soft and not sticky. Cover and rest for 30 mins to an hour

Making Naan: After 10 minutes, punch the dough to remove excess air from the dough. Divide the dough into equal portions. Each dough ball's weight should be around 150g. The flour in the rolling area is very light. too much flour will toughen the naans. Place a dough ball and flatten it. roll and stretch the dough to an oval/round. Wet the upper naan surface very well with water

Toasting the Naan: Heat a griddle or Tawa. ensure first your pan is enough hot not extremely hot. Gently remove the naan from the counter and place it on the hot pan. and make sure the wet part goes in the bottom. And let it cook for around a minute. naan should be dry from the surface before the turn. Now flip the pan/Tawa upside down. And cook naan directly on flame till they turn a golden brown color. Gently scrape the naan from the bottom and remove it. Prepare all the naan the same way. Naan is ready to serve. Serve hot with the curry and dal

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