Garlic Butter Tandoori Naan is a delicious, soft, and fluffy flatbread. You can make this Naan on a stove pan without using an oven or tandoor.
Enjoy this leavened flatbread with your favorite Mughlai Curries.
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What is a Tandoori Naan?
Naan is a baked flatbread made out of leavened dough.
The traditional way of making naan is by cooking it in a tandoor. Tandoor is a clay oven heated with burning pieces of wood. But you can always create a homemade version of it too.
A perfect-looking naan has brown spots, just as you see in a restaurant. The rolled-out dough is pricked on purpose so that the naan does not completely puff up and yet you can see those small air pockets here and there.
Step by step method of making a Homemade Garlic Butter Tandoori Naan
Garlic Butter Tandoori Naan
Equipment
- Flat Pan
- Mixing Bowl
Ingredients
- 3 cups all-purpose flour Maida
- 2 teaspoon yeast
- 2 teaspoon sugar
- ¼ cup warm water not too hot
- 2 tablespoon yogurt
- 1 teaspoon salt
- 2 tablespoon cooking oil
Garlic Butter Wash
- ½ cup butter melted
- 2 teaspoon garlic finely chopped
- 1 tablespoon coriander leaves finely chopped
Instructions
- In a bowl, add 2 teaspoon yeast, 2 teaspoon sugar, and ¼ cup warm water. Mix well and set aside for 10 minutes for the yeast to bloom. You will find a frothy liquid after 10 minutes. Make sure not to keep the mixture for more than 10 minutes.
- In a large mixing bowl, add 3 cups of all-purpose flour, yeast mixture, 2 tablespoon yogurt, 1 teaspoon salt, and 2 tablespoons cooking oil. Mix all up before adding water.
- Add 1 cup of water in small batches and keep mixing the flour until you get a big lump. Once the dough comes together, start kneading to get a smooth soft texture for at least 5 minutes.
- Cover and keep the dough in a greased bowl for 1 hour or until it doubles in size in a warm place.
Garlic Butter Wash
- Take ½ cup melted butter and add 2 teaspoons of finely chopped garlic and chopped coriander leaves. Mix well and set aside.
For Naan
- Heat a flat pan or iron griddle on medium flame.
- Divide the leavened dough into small lemon size portions. Roll out a portion into a round disc that should be slightly thicker than normal roti. With help of a fork, prick the naan all over. Apply a thin layer of garlic butter wash over the naan and place the naan on the hot pan.
- Once the naan starts to form bubbles, gently turn it over on the other side. Reduce the flame and cook well on both sides.
- Remove from pan and brush again with some more butter on the hot naan.
Video
How to make a No-Yeast Tandoori Naan
Ingredients
- 3 cups all-purpose flour
- 1/4 cup yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoon cooking oil
- 1 cup warm water (approx)
Method
- In a large mixing bowl, add all-purpose flour, baking powder, baking soda, salt, and sugar. Mix well.
- Now add yogurt and oil. Mix well until it forms into a crumbly texture.
- Start adding water a little at a time and keep kneading simultaneously. Once the flour forms into a big lump, place it on a tabletop and knead for at least 5 to 7 minutes or until you get a smooth and soft dough.
- Keep the dough in a covered bowl for at least 1 hour.
- Divide the dough into small portions, roll out into thick rotis and cook on both sides on a hot pan.
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