Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Tandoor Morni’s ovens are being trusted by a number of hotels and restaurants across Canada and USA making it a most trusted and reliable brand by chefs and business owners.
Here’s the recipe to make an authentic Indian naan, baked in a Tandoor Morni’s exclusive tandoor oven or clay tandoori oven.
- 50 ml of hot water
- 1 teaspoon sugar
- 3 and 1/2 cups of flour with a little extra for rolling out, together with 2 teaspoons of active dry yeast.
- 2 teaspoons of salt
- 1 cup of plain, full-fat yogurt
- seasoning with melted ghee and nigella seeds
- In a little measuring cup, combine the sugar and water.
- Five minutes should pass after the yeast has been sprinkled on top. Salt and flour should be combined in a stand mixer bowl while that is going on.
- Yogurt and the yeast mixture should be combined with the flour mixture.
- The dough should be mixed at a medium speed until it comes together, then it should be speeded up and left to knead for roughly 10 minutes.
- Oil a large bowl’s interior with a tiny amount of vegetable oil (I use about a cap full and then just smear it around the inside).
- Since the dough is made of yogurt, it will be rather sticky when it is finished (although that is an understatement). The naan bread’s acidity and ability to avoid tasting like pizza dough are also attributed to the yogurt.
- The dough should be rolled into a ball and put in the oiled bowl. It should rise until it has doubled in size after being covered with a fresh dish towel. An hour is required for this.
- Make a disc out of your dough when it has risen, then cut it into eight pieces. As you light your tandoor oven or clay tandoori oven, place each piece on a baking sheet and cover it again to let it rest.
Baking Instructions: Tandoor oven or clay tandoori oven
- The naan should be cooked at 550 degrees in the tandoor oven or clay tandoori oven. Check the temperature using a laser thermometer.
- Stretch the top of each ball into a typical naan teardrop form after flattening it with your palms.
- On a Gaddi pad—which resembles a baseball mitt—place the dough.
- After that, the dough is slapped against the tandoor oven or clay tandoori oven’s wall, where it will adhere and bake. The dough will bake quickly. It will be prepared whenever it begins to bubble and char.
- The naan can be removed from the oven wall by gently hooking and prying it off with the help of the grilling skewers or skilled skewers, which consist of a long rod with a little spatula at the end and a naan bread hook. To keep the naan warm, put it in a basket and cover with a clean cloth.
It should be brushed with ghee and sprinkled with nigella seeds.
Enjoy it after serving!
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