Tandoori Naan


Ingredients

  • 2 cups whole wheat flour

  • 1 cup all purpose flour

  • 1 1/2 cups buttermilk

  • 1/2 cup vegetable oil

  • 2 tsp. salt

  • 2 tbsp. sugar

  • 2 tsp. baking power

  • Melted butter for brushing after naan is ready

Materials

  • Spray bottle with water

  • Cast iron skillet or a regular heavy bottom flat pan

You cannot prepare this using an electric or induction cooktop. You need a gas range.


Steps

  1. Mix dry ingredients in one bowl and wet ingredients in another bowl. Once both are mixed well, ad both wet and dry mixtures to a single container. Combine.

  2. Knead the dough for at least 10 minutes.

  3. Rest the dough for at least an hour.

  4. Heat the cast-iron skillet. Make a palm-sized, spherical dough ball and use the rolling pin to stretch out the dough and make an oval-shaped flatbread.

  5. Using the spray bottle, spray water on the side that will be sticking to the pan. This is the key step for making the naan stick to the bottom of the skillet to give it texture.

  6. When the bubbles start to form and the dough looks a bit drier, flip the skillet to let the open flame cook the naan sticking to the skillet for approximately 2 mins on low flame. This will char the surface giving the distinctive tandoor flavor.

  7. Using a spatula, remove it from the skillet and put it in a container with a lid. The steam after cooking will continue to soften the naan.

  8. Brush with melted butter and close the top of the container.

Optional: Serve with hot chicken curry, slices of onions in lemon juice, or garnish with coriander.

Happy cooking and Happy eating!