Tandoori Naan Recipe

Naan Preparation

1. 1

   Activate Yeast

   In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

2. 2

   Prepare Dough

   In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yogurt, ghee, and the activated yeast mixture. Mix until it forms a shaggy dough.

3. 3

   Knead the Dough

   Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

4. 4

   First Rise

   Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

5. 5

   Divide the Dough

   Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a ball, cover them with a cloth, and let them rest for 15 minutes.

6. 6

   Shape the Naan

   On a floured surface, take one dough ball and roll it out into an oval shape, about 1/4 inch thick. If desired, sprinkle minced garlic and chopped cilantro on top and gently press it into the dough.

7. 7

   Bake the Naan

   Preheat your clay oven or tandoor to a high temperature. Alternatively, preheat a baking stone in your oven at its highest setting. Place the rolled naan onto the hot surface and bake for about 2-3 minutes or until bubbles form and the bottom is golden brown.

8. 8

   Finish and Serve

   Remove the naan from the oven, brush with melted ghee or butter, and serve warm. Repeat with the remaining dough.