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Many Indian foods are the buzzwords in internationally popular food items. And of course, Indian Tandoori naan is one of them! Soft and fluffy Indian naan is a leavened and baked bread made out of all-purpose flour. It contains a wavy surface and a golden brown bottom which makes the crust. Though, this naan is easily available in Indian hotels, restaurants and other food places, but I personally prefer to eat it at dhaabas where you can enjoy it along with many other Indian street foods. Traditionally, the Indian naans are baked in clay tandoors but they can be baked on kitchen ovens too. Therefore, you can try making naan in your own kitchen.
My secret tip for a soft and perfectly puffy naan lies in its dough! I make the best of Indian naans when my dough is just perfect – not sticky but soft, not too soft and not too hard! If you are able to knead the dough in a suitable manner, half of the battle is won! Naans can be given any desirable shape like triangular shape, circular, tear dropped or the oval shape. Once the naans are prepared, you can brush them with butter or ghee.
I always used to think that tandoori naans make the best combination with rich curries like butter chicken or malai kofta. However, last weekend when me and my family tried the simple combination of naan and daal, I was surprised! These flat breads taste equally good with daal or simple vegetable curries. The only important point is that you should eat naans with curries instead of eating with dry vegetable dishes. Naans completely absorb the flavor of any curry and thus, you get to enjoy the double taste of naan and that specific curry which you are eating!
Indian naans can be found in several varieties and forms including the most popular ones as plain or simple naan, butter naan, lehsun (garlic) naan, etc. If you are making naans at home, you can try adding more ingredients in the stuffing of naan. Some of such ingredients can be a little bit of coconut powder or few spices to augment the taste. I have even tried making sweet naan by including a little bit of grinded sugar, raisins and cardamom powder. That was an amazing experience and the maximum compliments for my sweet naan came from my own kids who ate the sweet naans happily!
Tandoori Naan Recipe
- 2 Cup All Purpose Flour
- 0.5 teaspoon Active Dry Yeast
- 0.5 cup Milk
- 1 teaspoon Sugar
- 1 tablespoon Oil
- 0.5 cup Curd this helps in making moist naan's
Take lukewarm milk and mix sugar in it. Add dry yeast and keep it aside for some time.
In 10 - 15 minutes, yeast will rise. This tells your yeast is good If it doesn't rise discard it and use new yeast.
Add yeast mix, salt, and curd to all-purpose flour and knead well. Now apply oil and knead again and leave for 2 - 3 hours.
After 2 - 3 hours dough will be double in size, punch the dough and knead again.
Now take a portion of dough (as per the size of Naan you prefer) and roll the dough using a rolling pin.
You can give the shape you like, I generally like oval shapes for my naan.
Preheat the oven to 200 C for 30 minutes and then place your rolled naan in the oven. Naan should rise and be ready in 3 to 4 minutes. Adjust the baking time as per your oven setting and whether you like your naan soft or crispier.
Apply butter and enjoy with Panner or Dal as you like
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