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Tandoori Naan Recipe
|Compressed yeast||1 Teaspoon|
|Warm milk||2⁄3 Cup (10.67 tbs)|
|Plain yogurt||5 Fluid Ounce|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Dash|
|Warm water||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Poppy seeds||1⁄2 Teaspoon|
Calories 399 Calories from Fat 139
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 9.1 g45.6%
Trans Fat 0 g
Cholesterol 79 mg
Sodium 300.2 mg12.5%
Total Carbohydrates 53 g17.8%
Dietary Fiber 2.1 g8.6%
Sugars 5.2 g
Protein 11 g21.2%
Vitamin A 9.5% Vitamin C 0.54%
Calcium 12.6% Iron 18.4%
*Based on a 2000 Calorie diet
1)In a bowl, soak yeast in milk and add yogurt.
2)In a large mixing bowl, add flour and next 3 ingredients and then crack the egg over it.
3)Make a depression in the centre of the flour and pour in the yeast mixture.
4)Now, knead dough elastic enough adding water as needed. Cover it with damp cloth and leave it overnight.
5)Take a griddle and grease it. Heat it.
6)Knead the leavened dough again and divide into 8 portions.
7)Roll each one and flatten it into an oblong shape by tossing it from one palm of the hand to the other.
8)Now, lightly grease the griddle and stick a naan over it.
9)Coat it with butter and sprinkle some nigella and poppy seeds over it.
10)Flip the naan when done one side and then cook on the other side for 2-3 minutes.
11)Repeat the process for remaining dough.
12)Serve the naan hot with dal or curry.
Another way of cooking naans would be to place them two at a time on a greased flat baking tray. Apply butter, nigella and poppy seeds on the top and bake in a very hot oven (475 /240 degrees) for 5 to 7 minutes until they turn brown and puff up.