Tandoori Naan (Tandoori Naan Recipe)

Name: Tandoori Naan (Tandoori Naan Recipe)
Total time: 7200 s
Yield: Serves 3-4 people
Ingredients: 3 cups all-purpose flour (about 375 grams); 1/2 cup plain yogurt (about 120 ml); 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/3 teaspoon baking soda; 1 tablespoon vegetable oil; as needed Fresh cilantro leaves,

Puja Prabhat Jha @Pujaprabhatjha

Make Punjabi-style tandoori naan at home without a tandoor, using a heavy-bottomed pot.

Puja Prabhat Jha @Pujaprabhatjha

Make Punjabi-style tandoori naan at home without a tandoor, using a heavy-bottomed pot.

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Ingredients

2 hours

Serves 3-4 people

3 cupsall-purpose flour (about 375 grams)
1/2 cupplain yogurt (about 120 ml)
1/2 teaspoonsugar
1/2 teaspoonsalt
1/3 teaspoonbaking soda
1 tablespoonvegetable oil
as neededFresh cilantro leaves,

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Steps

2 hours

1

Combine all-purpose flour, yogurt, sugar, salt, baking soda, and oil in a bowl. Add warm water as needed and knead into a soft dough. Cover and let the dough rise for 2 hours. The more the dough rises, the better the naan will be.
2

Heat a large heavy-bottomed pot thoroughly over high heat.
3

Divide the dough into equal portions and shape into balls. Roll each ball out, pressing fresh cilantro leaves on top. Brush water on the back side of each naan so it will stick to the pot.
4

Stick the naan onto the inside of the hot pot. Keep the heat on high. After 2 to 3 minutes, when bubbles appear on the naan, remove it with tongs and cook the other side directly over the flame until you see brown spots.
5

Serve the hot naan brushed with ghee or butter, and enjoy with dal, dal makhani, or kadai paneer.