Recipe For Tandoori Naan
Ingredients
All Purpose
flour (Maida) - 2 cups
Active
dry yeast - 1 tsp
Oil
- 1 tbsp
Yogurt (or
Milk) - 1/4 cup
Water(lukewarm)
- about 1/2 ( or as needed)
Butter/
Ghee - to spread on naan
Salt
- 1 tsp (or to taste)
Sugar
- 1 tspMethod
Dissolve
active dry yeast and sugar in 1/4 cup of lukewarm water. Set aside until it
becomes frothy (app. 10 min).
Take
the maida (all purpose flour) in a wide bowl. Add some salt, oil and yogurt to
it and mix well.
Next
add the water-yeast mixture little by little to the flour and knead it. Add
additional water if necessary.
Knead
until you get a very soft dough. The dough will be little sticky in the
beginning which is perfect and ensures very soft naan. After kneading for
about 5-10 minutes, it will become non sticky and pliable.
Cover
the dough with a moist paper towel and keep in a warm place for at least 1-2
hours. The dough should double in size.
Divide
the dough into lemon size balls. Roll it out into oval shape (the typical naan
shape) using rolling pin or with hand.
Preheat
the oven to the highest temperature. If there is a broil mode or grill
mode in your oven use that. If you have a pizza stone preheat the stone also
for half an hour. If not you can use a normal baking tray or grill rack. Place
the rolled out naan on the pizza stone/ baking tray/grill rack and cook it for
2-5 minutes till you see brown spots. (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). Remove the naan immediately. If you keep it longer, the naan will become
dry and hard.
It
can also be cooked on stove top over high heat just like regular rotis. Cook
for 2 minutes each side till you get black spots.
Your
soft Plain Naans
are ready to enjoy.
To
make Butter Naans,
ss soon as you remove the naans from the stove, apply some butter on top. For Garlic Naans, mix some
minced garlic and finely chopped cilantro with some melted butter. Apply this
over the rolled out naans before roasting.
Detailed
Steps to make Naan
Dissolve
active dry yeast and sugar in lukewarm water and set it aside until it becomes
frothy. Add some salt, oil and yogurt with the maida in a large mixing bowl.
Next add the activated yeast mixture
little by little to the flour and mix it.
Keep kneading until you get a very soft dough.
It will take 5-10 minutes of kneading.
Cover the dough with a moist paper towel and
keep in a warm place for about 1-2 hours.
The dough should have doubled in volume by now due to
the air bubbles formed. This is very important to have soft naans.
Take a small lemon sized balls of the
dough.
Flatten it with your palm.
Using a rolling pin roll it out into an oblong
shape. Mine was not a perfect shape but thats ok.
Heat a pan over high heat. Gently place the rolled out
naan on the pan. Cook for couple of minutes until the bottom gets some brown
spots.
Flip the naan and cook the other side too.
To make in the oven, preheat the oven to the
highest temperature or put it in broil mode or grill mode depending on your
oven model. Place the rolled out naan on a pizza stone or a baking
tray or the grill rack. Cook it for 2-5 minutes. Flip and cook for
another minute. The timing changes from oven to oven.
Either way you cook, remove it as soon as you
see brown spots on both sides. Cooking for longer time will make the naans
hard.
For Butter Naan
After removing the naan, brush some
butter on top while it is still hot.
For Garlic Naan
Sprinkle
some minced garlic on top of the rolled out dough before cooking. Else melt
some butter, mix some minced garlic and finely chopped cilantro with it.
Spread this butter over the rolled out naans and
then roast as before.
Aromatic Garlic Naans are ready to enjoy.
Tips
If
you do not have oven, cook the rolled out dough on stove top like making
chapattis. Keep the heat to the maximum.
If
you prefer making naan without yeast, substitute 1 tsp of Baking Powder and 1/4
tsp of Baking Soda for the yeast in the above recipe.
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