Tandoori Naan

Tandoori Naan

Ingredients:

• All Purpose flour(maida) - 2 cups
• Active dry yeast - 1 tsp
• Oil - 2 tblsp
• Yogurt/ Milk - 1/4 cup
• Water(lukewarm) - 1/2- 3/4 cup (as needed)
• Butter/ Ghee - to spread on naan
• Salt - 1 tsp(or to taste)
• Sugar - 1 tsp

Method:

• Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).
• Add some salt, oil and yogurt with the maida and mix well.
• Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough.
  
• Cover the dough with a moist paper towel and keep in a warm place for atleast 15-20 minutes.
• Preheat the oven to the highest temperature or put it in broil mode.
• If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.
• Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) using rolling pin or with hand.
• Place the rolled out naan on the pizza stone/ baking tray and cook it for 2-3 minutes. (If the pizza stone is preheated, you can remove it in 2-3 minutes. If not flip the naan and cook for another 1 min.)
• Remove the naan immedietely. If you keep it longer, the naan will become dry and hard
• After removing the naan, brush some butter/ghee on top
• Serve naan with palak paneer, malai kofta, paneer gravy or any non veg gravies

*Shab's Comment: Its quite delicious and one of my favorites. When served with my favourite Palak Paneer just dont ask anymore...My mouth started watering now itself.. :)


Written & Posted By'

Shabnam'