Tandoori afgani naan

Name: Tandoori afgani naan
Yield: 5 Servings-6 servings
Cuisine: Indian
Ingredients: 2 cups Plain flour; 3/4 cup Curd; 2 tsp Baking powder; 1 tsp Sugar; 2 cup Water (lukewarm); 2 tsp Oil; 3-4 tsp Kalonji(nigella seeds)

Jasraymon Kaur @cook_18501888

This is a flat bread most popular in North Indian cuisine.
Made with plain flour and fermenting agents and baked in tandoor.

Jasraymon Kaur @cook_18501888

This is a flat bread most popular in North Indian cuisine.
Made with plain flour and fermenting agents and baked in tandoor.

Saved

Ingredients

5 Servings-6 servings

2 cupsPlain flour
3/4 cupCurd
2 tspBaking powder
1 tspSugar
2 cupWater (lukewarm)
2 tspOil
3-4 tspKalonji(nigella seeds)

Saved

Steps

1

Take a bowl add the dry ingredients (flour, bp and sugar) mix well with spoon or hand.
2

Add a half cup lukewarm water in curds blend with blender or whisker.
3

Pour in the plain flour to make a dough, knead it for some time to make a smooth dough and cover with a cling wrap for nearly two hrs. The dough doubles in size.
4

Heat the tandoor as shown in picture for 10 mints.
5

Take a portion of dough and make a ball, roll into an oblong naan sprinkle kalonji on it and roll lightly with rolling pin, apply water on one side of naan and put on hot tandoor. Let it be nice golden and the crispy naan is ready. Serve hot with any dal or sabzi.