Restaurant Style Tandoori Naan:
easy naan recipe using a cast-iron skillet and grill . Soft, puffy with brown blisters just like Pakistani / Indian restaurants style.
Restaurant Style Tandoori Naan:
easy naan recipe using a cast-iron skillet and grill . Soft, puffy with brown blisters just like Pakistani / Indian restaurants style.
Cooking Instructions
- 1
Take a big bowl add flour, salt, Baking powder, baking soda, nigella seeds mix well and set aside.
- 2
In a small bowl, add the sugar, 1/2 cup warm milk and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes and make a well in the middle. Add the yeast mixture, yoghurt, and oil, knead the dough until the dough becomes smooth and shiny, about 10 minutes. Cover the dough with a clink film / plastic wrap and let it rise in a warm place or dough should double in size.
- 3
Pre heat grill / broil.
Divide the dough into 6 equal portions. Roll the dough to a circle using a rolling pin. - 4
Heat up a skillet / tawa (cast-iron preferred) over high heat and Place the naan on the skillet. When it puffs up and bubbles and naan cooked underneath well on the tawa then transfer naan in an oven tray and bake the naan under the grill / broil for 1 min or until a light golden brown and burnt spots appear, Place on a kitchen towel until ready to serve warm with any curries or lentils.
Enjoy !!!
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