Teresa's Recipes
Indian Tandoori Naan
Tandoori Naan is a beloved Indian bread that boasts a soft, pillowy texture and a delightful char from the tandoor oven. Traditionally baked in clay ovens, this naan is infused with the fragrant flavors of garlic and fresh cilantro, making it a perfect accompaniment to rich curries and savory dishes. Each bite transports you to the bustling streets of India, where naan is not just a staple, but a symbol of hospitality and warmth.
Ingredients
- 2 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1 cup (110°F/43°C) Warm water
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1/2 cup Plain yogurt
- 4 tablespoons, divided Melted butter
- 4 cloves, minced Garlic
- 1/4 cup, chopped Fresh cilantro
Dietary Notes
- Servings: 6
- Dish Type: Bread
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 7g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy, indicating the yeast is active.
- In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well to ensure even distribution of the dry ingredients.
- Make a well in the center of the dry ingredients and pour in the yeast mixture along with the yogurt. Mix thoroughly until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
- Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
- Preheat the oven to its highest temperature (around 500°F or 260°C) and place a baking sheet or pizza stone inside to heat up.
- Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into an oval or round shape, about 1/4 inch thick.
- Mix 2 tablespoons of melted butter with the minced garlic and brush the tops of the rolled naan with this mixture.
- Carefully place the rolled naan on the preheated baking sheet or pizza stone and bake for 5-7 minutes until puffed and lightly golden.
- Remove the naan from the oven and brush with the remaining melted butter. Sprinkle with chopped cilantro for a fresh finish.
- Serve hot and enjoy with your favorite Indian curries, dips, or as a delicious wrap for fillings.
Tips
- For a smokier flavor, you can grill the naan on a stovetop grill pan instead of baking it in the oven.
- Feel free to experiment by adding spices such as cumin or coriander to the dough for a unique twist.
- If you have access to a tandoor oven, use it for the most authentic taste and texture.