Again, I so wish I could have a tandoor at home to do justice to this preparation!
The truth is, however good the dough turns out to be, it needs to be baked in a tandoor to get the authentic taste. If its baked in the oven, it doesn’t only become a little dry due to its longer baking time in the oven temperatures, which of course, can't go as high as the temperatures in the tandoor.
I have read about people baking them on a non stick pan too, but I haven’t given it a try yet. I plan to do that soon though.
But none the less, this is one of my most favourite Indian breads and a very quick recipe too! Perfect bread to dip in some amazing curries.
Definitely a must try.
The truth is, however good the dough turns out to be, it needs to be baked in a tandoor to get the authentic taste. If its baked in the oven, it doesn’t only become a little dry due to its longer baking time in the oven temperatures, which of course, can't go as high as the temperatures in the tandoor.
I have read about people baking them on a non stick pan too, but I haven’t given it a try yet. I plan to do that soon though.
But none the less, this is one of my most favourite Indian breads and a very quick recipe too! Perfect bread to dip in some amazing curries.
Definitely a must try.
INGREDIENTS Water, warm Castor Sugar Yeast Whole Wheat Flour* Maida Salt Ghee Yogurt, sour Butter / Onion Seeds (kalonji) / Sesame seeds/ Chopped garlic and Coriander Leaves | AMOUNT 80 ml 1 tsp 1 tsp 100 gms 25 gms pinch 1 tbsp 1 tbsp For garnish | RISING 45 Mins - 1 Hour COOKING 3-4 minutes / each side YIELD 3 breads |
RECIPE
In warm water, mix the sugar and yeast and set aside for 5 minutes till it becomes frothy.
In a bowl, mix the flours, salt, yogurt and ghee. To this add the yeast water and pull the flour together to form a ball.
On a ligtly floured surface knead the dough well for 5 minutes. Do not over knead the dough as this would make the naans chewy.
Put the kneaded dough ball in a bowl, cover with cling foil, set aside in a warm place and allow to rise for 45 minutes - 1 hour** or till it has doubled.
Preheat the oven to the highest temperature.*** Leave the rack on which you plan to place the naans in the oven itself.
Deflate the dough and allow it to rest for 5 minutes before proceeding to the next step.
Divide the dough into 3 equal portions. Lightly flour the surface and roll out the dough balls into an oval shape.
Garnish the naans with whichever toppings you like ; Onion seeds, chopped garlic and coriander leaves, sesame seeds, finely chopped onions, grated cheese or any other toppings of your choice.
Once the topping is sprinkled on the naan, press it down slightly with a rolling pin to avoid it from falling off once the naan gets cooked.
Remove the oven rack/tray, place the naans on it leaving enough distance in between, and cook for 2-3 minutes on each side.
As soon as you remove the naan out of the oven rub some butter on it to keep it moist.
Remove the oven rack/tray, place the naans on it leaving enough distance in between, and cook for 2-3 minutes on each side.
As soon as you remove the naan out of the oven rub some butter on it to keep it moist.
MY NOTES
*I have used 3/4th Wheat Flour and 1/5th Maida. But the original recipe had 100% maida.
**You can also place the bowl into the refrigerator for an overnight cold prove. If you are doing so, remember to allow the dough to sit at room temperature for 1 hour before proceeding onto the next step.
***Naans are normally made in a tandoor which has very high temperatures, hence it takes the naan hardly 2-3 minutes to cook completely. To get any closer results of a tandoor naan, the oven needs to be on the highest temperature.
*I have used 3/4th Wheat Flour and 1/5th Maida. But the original recipe had 100% maida.
**You can also place the bowl into the refrigerator for an overnight cold prove. If you are doing so, remember to allow the dough to sit at room temperature for 1 hour before proceeding onto the next step.
***Naans are normally made in a tandoor which has very high temperatures, hence it takes the naan hardly 2-3 minutes to cook completely. To get any closer results of a tandoor naan, the oven needs to be on the highest temperature.