Tandoori Naan Recipe
Freshly baked naan bread with a tandoori flavor.
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Ingredients
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Dough Ingredients
Tandoori Flavoring
Method
Preparing the Dough
- 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
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the frothy yeast mixture, plain yogurt, and olive oil.
- 3
Knead the Dough
Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
- 4
Let it Rise
Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Flavoring and Baking
- 5
Prepare Flavoring
In a small bowl, mix together the minced garlic, grated ginger, and tandoori masala.
- 6
Shape the Naan
Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a ball and then flatten into an oval or circle shape.
- 7
Apply Flavoring
Spread a teaspoon of the garlic-ginger-tandoori mixture onto one side of each naan, then fold the naan over to encase the mixture. Roll out gently to flatten again.
- 8
Bake the Naan
Preheat the oven to its highest setting (around 500°F or 260°C). Place a baking stone or an inverted baking sheet in the oven to heat. Once hot, place the naan on the stone/sheet and bake for 3-4 minutes or until puffed and golden.
- 9
