Tandoori Garlic Butter Naan |

Ingredients for Tandoori Garlic Butter Naan

â€¢ 2 Cups All Purpose Flour

â€¢ 1 Tsp Sugar

â€¢ 1 Tsp Salt

â€¢ Â½ Tsp Baking Powder

â€¢ Â½ Tsp Baking Soda

â€¢ 2 Tbsp Oil

â€¢ Â½ Cup Curd

â€¢ Â½ Cup Luke Warm Water

â€¢ Butter

â€¢ Some Chopped Garlic and Coriander

Steps for Tandoori Garlic Butter Naan

â€¢ In a bowl, take 2 cups or 250 gms maida (all-purpose flour), sieve it. Add sugar, salt, baking powder, baking soda and oil. Mix everything well. â€¢ Now add curd (room temperature) and mix well again. â€¢ Add water (lukewarm water) gradually to the mixture and knead into soft dough. Grease hands with oil while kneading. â€¢ Wash some oil over the dough and cover with a slightly wet cloth for 2 to 3 hours. â€¢ Note â€“ You can keep the dough covered for 3 to 4 hours as well. Minimum hours should be two. â€¢ After 2 hours, check the dough. Grease some oil on hands and press the dough for 1 to 2 minutes more. â€¢ Make equal parts of dough, take one part and make a ball-sized shape for naan. â€¢ Flatten the dough ball into a roti like shape. Donâ€™t flatten it thin like roti. â€¢ Sprinkle some chopped garlic and coriander on your cooking board. Place your flattened naan on top of it and press so that the garlic and coriander sticks over the naan. Press slightly more using the rolling pin. â€¢ Heat an iron tawa, wash some water over the surface side of the naan. â€¢ Pick up the naan carefully and place the surface side on the tawa. â€¢ Prick the upper surface of naan with fork so that it doesnâ€™t bluffs up. Let cook on low flame for 1 to 2 minutes. â€¢ Now, flip the naan along with the tawa. Hold the tawa handle and bake the naan above medium flame from all sides. â€¢ Note - Make sure the naan is stuck well on tawa. It shouldnâ€™t fall down when you flip the tawa. â€¢ Note â€“ Do not bake on high flame as it can burn the garlic pieces and coriander. â€¢ Scrape the other side using knife and check if the surface side is baked as well. â€¢ Wash some melted butter on top and relish with any gravy of choice.

Ingredients

â€¢ 2 Cups All Purpose Flour
â€¢ 1 Tsp Sugar
â€¢ 1 Tsp Salt
â€¢ Â½ Tsp Baking Powder
â€¢ Â½ Tsp Baking Soda
â€¢ 2 Tbsp Oil
â€¢ Â½ Cup Curd
â€¢ Â½ Cup Luke Warm Water
â€¢ Butter
â€¢ Some Chopped Garlic and Coriander

Steps

â€¢ In a bowl, take 2 cups or 250 gms maida (all-purpose flour), sieve it. Add sugar, salt, baking powder, baking soda and oil. Mix everything well. â€¢ Now add curd (room temperature) and mix well again. â€¢ Add water (lukewarm water) gradually to the mixture and knead into soft dough. Grease hands with oil while kneading. â€¢ Wash some oil over the dough and cover with a slightly wet cloth for 2 to 3 hours. â€¢ Note â€“ You can keep the dough covered for 3 to 4 hours as well. Minimum hours should be two. â€¢ After 2 hours, check the dough. Grease some oil on hands and press the dough for 1 to 2 minutes more. â€¢ Make equal parts of dough, take one part and make a ball-sized shape for naan. â€¢ Flatten the dough ball into a roti like shape. Donâ€™t flatten it thin like roti. â€¢ Sprinkle some chopped garlic and coriander on your cooking board. Place your flattened naan on top of it and press so that the garlic and coriander sticks over the naan. Press slightly more using the rolling pin. â€¢ Heat an iron tawa, wash some water over the surface side of the naan. â€¢ Pick up the naan carefully and place the surface side on the tawa. â€¢ Prick the upper surface of naan with fork so that it doesnâ€™t bluffs up. Let cook on low flame for 1 to 2 minutes. â€¢ Now, flip the naan along with the tawa. Hold the tawa handle and bake the naan above medium flame from all sides. â€¢ Note - Make sure the naan is stuck well on tawa. It shouldnâ€™t fall down when you flip the tawa. â€¢ Note â€“ Do not bake on high flame as it can burn the garlic pieces and coriander. â€¢ Scrape the other side using knife and check if the surface side is baked as well. â€¢ Wash some melted butter on top and relish with any gravy of choice.

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