Tandoori Garlic Naan Recipe
Tandoori Naan with garlic and butter.
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Ingredients
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Dough
Topping
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine the warm water, sugar, and yeast. Stir lightly and let it sit for about 10 minutes, until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt.
- 3
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let it Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Cooking Naan
- 6
Prepare Garlic Butter
Melt the butter in a small saucepan over low heat. Add minced garlic (finely chop the garlic cloves) and sauté for about 1-2 minutes until fragrant. Remove from heat and set aside.
- 7
Shape the Naan
Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball and then flatten it into an oval or round shape, about 1/4 inch thick.
- 8
Preheat Tandoor/Oven
Preheat a tandoor or oven to a high temperature (around 500°F or 260°C). If using an oven, place a baking stone or an inverted baking sheet inside to heat.
- 9
Cook the Naan
Place each naan on the hot tandoor or stone. Cook for about 2-3 minutes until bubbles form and the bottom is lightly charred. If using an oven, you can flip the naan halfway through for even cooking.
- 10
