Forget takeout! The irresistible aroma of freshly baked naan bread, its subtly sweet and slightly charred exterior yielding to a soft, fluffy interior, is now within your reach. This recipe unlocks the secret to making perfect Tandoori Naan right in your own kitchen, no expensive tandoor oven required. We'll guide you through a simple process that achieves that authentic taste and texture you crave, using readily available ingredients and techniques easily mastered by home cooks of all levels.
This recipe focuses on achieving that signature soft and fluffy naan, embracing a gentler approach that avoids overly chewy results. We'll explore the importance of each ingredient, from the type of flour to the crucial resting periods. Get ready to experience the joy of homemade naan, warm from the oven and ready to soak up your favorite curries. Let's dive into the step-by-step instructions now!
Tools Needed
- Vessel
- Pan
Ingredients
- Wheat flour: 2 cups (500 grams)
- Refined flour: Optional, can replace wheat flour
- Salt: 1/2 teaspoon
- Baking powder: 1 teaspoon
- Baking soda: 1/4 teaspoon
- Butter: 1 tablespoon
- Curd (yogurt): 1 cup
- Milk: 1 cup
- Oil: 1 teaspoon
- Chili flakes: null
- Nigella seeds: null
- Coriander: finely chopped, null
Step-by-Step Instructions
Step 1. Prepare the Dough
- Take two cups of wheat flour (or refined flour) in a vessel. Add salt, baking powder, baking soda, and butter.
- Add one cup of curd and one cup of milk. Mix well with hands until all ingredients are combined.
- Add water gradually until a smooth, soft dough forms. Avoid making the dough too tight or sticky.
- Add one teaspoon of oil to the dough and knead again for added softness.
- Cover the dough and let it rest for 10 minutes.
Step 2. Shape and Season the Naan
- After 10 minutes, take a portion of the dough and shape it into a round ball. Roll it out.
- Sprinkle chili flakes, nigella seeds, and chopped coriander on the rolled dough.
- Roll the dough again to incorporate the toppings.
Step 3. Cook the Naan (Pan Cooking)
- Place the naan on a pan and cook on medium heat. Flip when one side is light brown.
Step 4. Cook the Naan (Direct Flame)
- Turn the pan upside down and cook directly on the gas flame (medium-high heat) until puffed and golden brown.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Use a non-nonstick pan to prevent sticking. Maintain a medium-high flame; too high will burn, too low won't puff the naan.
- Serve with your favorite vegetable gravy or dish.
Nutrition
- N/A
FAQs
1. Can I use all-purpose flour instead of bread flour?
While bread flour will give you the chewiest naan, all-purpose flour works fine. Your naan might be slightly less chewy, but still delicious!
2. My naan is too hard/tough. What went wrong?
You might have kneaded it too much or not let it rise sufficiently. Ensure you follow the resting times carefully and avoid over-kneading the dough.
Making perfect naan at home is easier than you think! Enjoy the satisfaction of creating this delicious bread, perfect for scooping up your favorite Indian dishes. Now go forth and enjoy your warm, fluffy, homemade Tandoori Naan!