Tandoori Baked Flat Breads Naan Recipe

Name: Tandoori Baked Flat Breads Naan
Prep time: 130 min
Cook time: 23 min
Total time: 153 min
Yield: Serves 1 or more
Ingredients: 2 1/4 teaspoons active dry yeast; 2 tablespoons granulated sugar; 3/4 cup warm water (105-115°F); 1 large egg; 1/4 cup milk; 1 teaspoon salt; 5-6 cups all-purpose flour; Vegetable Oil; melted butter, for brushing

Experience the authentic taste of Indian naan bread with this recipe inspired by Steven Raichlen's "The BBQ Bible." These delicious flatbreads are baked to perfection, achieving a delightfully puffed and blistered top with a crispy, browned bottom. Learn how to create the signature teardrop shape and enjoy the sweet, smoky flavor of homemade naan, just like from a traditional tandoor oven!

Prep Time 130 mins

Cook Time 23 mins

Calories 421.3 kcal

Protein 20g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tandoori Baked Flat Breads Naan

2 1/4 teaspoons active dry yeast
2 tablespoons granulated sugar
3/4 cup warm water (105-115°F)
1 large egg
1/4 cup milk
1 teaspoon salt
5-6 cups all-purpose flour
Vegetable Oil
melted butter, for brushing

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How to Make Tandoori Baked Flat Breads Naan

In a large bowl, combine yeast, 1 tablespoon sugar, and 1/4 cup warm water. Let stand until foamy (5-10 minutes).
Stir in remaining sugar, remaining water, egg, milk, and salt.
Add 4 cups of flour and stir until a soft, pliable dough forms (don't worry if it's a little sticky).
Knead the dough for 6-8 minutes on a lightly floured surface, in a food processor, or using a stand mixer with a dough hook. Add more flour as needed until the dough is smooth and elastic.
Lightly oil a large bowl with 1/2 tablespoon olive oil. Place the dough in the bowl, brush the top with remaining oil, cover with a clean kitchen towel, and let rise in a warm place for 1-1 1/2 hours, or until doubled.
Punch down the dough and pinch off 2-inch pieces. Roll each piece into a smooth ball (you should have 14-16 balls).
Place the dough balls on a lightly floured baking sheet, cover with a damp kitchen towel, and let rise for 30 minutes.
Preheat your grill to high heat.
Prepare your workspace: Have a rolling pin, cutting board, bowl of flour, and melted butter ready near the grill.
Roll out one dough ball on a lightly floured surface into a 5-inch disk.
Gently toss the disk from hand to hand, stretching it into a 7-8 inch elongated circle. Shape into a teardrop if desired.
Immediately place the naan on the hot grill grate.
Cook for 2-4 minutes per side, or until the bottom is crusty and browned, and the top is puffed and blistered. Brush with melted butter halfway through.
Repeat steps 10-13 for remaining naan.
Brush each cooked naan with more melted butter. Serve immediately while hot. Enjoy!