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. Pakistan is the most bought 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, and then set aside to rise for a few hours. Once risen, the dough is divided into balls of about 150g, 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
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 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
Recipe note:
- 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
- Naans are pretty much made in different shapes and thicknesses. for fluffy naan bread make them slightly thicker.do not make them too thick they remain uncooked
- Naan turns hard if you toast too long, not enough moisture in the dough, if you toast on low heat, or not knead the dough enough
- Naan doesn’t get bubbles if your pan is not hot enough, the dough is not moist enough, or if improper leavening
- If you don’t like to add yeast to the dough then alternately add ½ tsp baking powder and ¼ tsp baking soda this is a substitute for yeast
- Cover up the cooked naan with a kitchen napkin and keep it in the hot pot to make naan hot and fresh for a long time
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In a large mixing bowl, add flour, salt, and mix. Mix sugar and yeast in 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 smooth and not sticky. Cover and rest for 30 mins to an hour
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
Heat a griddle or Tawa. ensure first your pan is hot enough 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. 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
Prepare all the naan the same way
Naan is ready to serve
