Tandoori Butter Naan (No Oven No Tandoor)

30-40 mnts

Naan is a major part of Indian cuisine after roti and chapatti. It is a type of Indian bread made in tandoor (hot clay oven). However, this recipe is very simple and easy to follow. You do not need an oven or a tandoor plus we’re not using yeast. Best part is the dollop of butter on warm naan!

Ingredients for Tandoori Butter Naan (No Oven No Tandoor)

• 2 Cups All Purpose Flour

• 1 Tsp Sugar

• 1 Tsp Salt

• ½ Tsp Baking Powder

• ½ Tsp Baking Soda

• 2 Tbsp Oil

• ½ Cup Curd

• ½ Cup Luke Warm Water

• Butter

Steps for Tandoori Butter Naan (No Oven No Tandoor)

• In a bowl, take all-purpose flour and add sugar, salt, baking powder, baking soda and oil. • Note – Sieve the all purpose flour well before adding to filter out any impurities. • Mix all the ingredients well. Add curd and mix again. • Note – Curd should be at room temperature. • Add lukewarm water gradually and knead the ingredients into soft dough. • Knead the dough thoroughly for 4 to 5 minutes. • Apply some oil over it and cover with a damp cloth and set aside for 2 to 3 hours in a warm place. • Check the dough and its softness. Knead for 2 minutes. • Grease both palms with oil and cut the dough into equal parts/ balls. • Note – The size of dough ball should be little more than the one taken for Indian bread. Tandoori Naan is bit thicker than the Indian bread (roti). • Cover the dough balls and let them rest for 5 minutes. • Turn on the flame on high flame and heat the pan. • Dust the dough ball into all purpose flour. Flatten the ball using a rolling pin. • Dust off the extra flour from the naan/ roti. Sprinkle some coriander leaves on the surface of naan and stick them on it by pressing with rolling pin. • Wash another side of the naan with water. Stick the same side of the naan on the pan. • Note – water is greased on one side of the naan so that it sticks well on the pan. • Turn down the flame and put the naan on the pan. • Note – Check the pan is heated well before putting the naan on it. Remember to stick the damp side of the naan on the pan. • Cook the naan for about a minute on medium flame. • When you see air bubbles forming on the naan, flip the pan (tawa) and cook the surface of naan directly on the flame. • Keep moving the pan over the flame so that the naan is cooked. • Turn to the other side and see if it has been cooked up well. • Apply some butter on the top surface and serve them hot with any Indian curry.

Tandoori Butter Naan (No Oven No Tandoor)

Ingredients

• 2 Cups All Purpose Flour
• 1 Tsp Sugar
• 1 Tsp Salt
• ½ Tsp Baking Powder
• ½ Tsp Baking Soda
• 2 Tbsp Oil
• ½ Cup Curd
• ½ Cup Luke Warm Water
• Butter

Steps

• In a bowl, take all-purpose flour and add sugar, salt, baking powder, baking soda and oil. • Note – Sieve the all purpose flour well before adding to filter out any impurities. • Mix all the ingredients well. Add curd and mix again. • Note – Curd should be at room temperature. • Add lukewarm water gradually and knead the ingredients into soft dough. • Knead the dough thoroughly for 4 to 5 minutes. • Apply some oil over it and cover with a damp cloth and set aside for 2 to 3 hours in a warm place. • Check the dough and its softness. Knead for 2 minutes. • Grease both palms with oil and cut the dough into equal parts/ balls. • Note – The size of dough ball should be little more than the one taken for Indian bread. Tandoori Naan is bit thicker than the Indian bread (roti). • Cover the dough balls and let them rest for 5 minutes. • Turn on the flame on high flame and heat the pan. • Dust the dough ball into all purpose flour. Flatten the ball using a rolling pin. • Dust off the extra flour from the naan/ roti. Sprinkle some coriander leaves on the surface of naan and stick them on it by pressing with rolling pin. • Wash another side of the naan with water. Stick the same side of the naan on the pan. • Note – water is greased on one side of the naan so that it sticks well on the pan. • Turn down the flame and put the naan on the pan. • Note – Check the pan is heated well before putting the naan on it. Remember to stick the damp side of the naan on the pan. • Cook the naan for about a minute on medium flame. • When you see air bubbles forming on the naan, flip the pan (tawa) and cook the surface of naan directly on the flame. • Keep moving the pan over the flame so that the naan is cooked. • Turn to the other side and see if it has been cooked up well. • Apply some butter on the top surface and serve them hot with any Indian curry.

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