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17 November, 2016

Tandoori Naan without tandoor

Posted in : Dinner Recipes, Lunch Recipes, North Indian on by : Pooja Kinger

For Tandoori Naan

Ingredients –

  1. Maida – 3 Cups
  2. Dry Yeast – 1 tsp
  3. Water – 1 Cup (lukewarm)
  4. Milk – ½ cup
  5. Sugar – 1 ½ tsp
  6. Salt – according to taste
  7. Butter – 2 tsp
  8. Flour for Dusting – ½ cup

Method –

In a bowl, take lukewarm water and add dry yeast, sugar and milk in to it. Mix it well until it start frothing and get dissolved completely.

In another mixing bowl, take maida, 1 tsp of butter melted butter and add salt in to it. Now knead in to dough by adding little-little yeast water in to it. Put water according to the need as too much of water may make the dough soft. Now cover the dough with a kitchen cloth and keep it aside for almost 2 hours so that it can increase in size. It will almost increase double in size.

Now divide the dough in to equal medium size balls and roll in to an oval shape.                Heat a non-stick pan and while putting the oval shape dough on pan apply some water on one side of naan. Now place the naan on pan from the watery side (so that it get stick on pan).

Now turn the pan upside down on the medium flame so that it can get cooked from upper side as well. Roast it until golden brown spots start appearing on the naan. When done remove it from the pan and Tandoori naan is ready to serve.

Serving Tip –

Serve Tandoori naan hot with butter with main course.

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