Tandoori Naan on Gas Stove | No Yeast | No Curd Recipe

Lockdown has surely made me realise the importance of that tiny bottle of Baking Powder, that I have otherwise neglected throughout my life. It retails for only Rs.20/- but helped me with Naan, Boondi, Phuchkas/Panipuri, Samosa and what not! So when Mr. Pal could catch hold of a bottle of Baking Powder from e nearby grocery shop, I promptly got the maida out of the kitchen pantry and started looking for a recipe on Tandoori Naan. This one is a sureshot no-fail recipe, and the naan was fluffy, soft and tasty! Let us get started with the Ingredients and the Procedure.

Ingredients

• Milk – 3/4th Cup (At room temperature)
• Refined Oil – 3 tbsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Baking Powder – 1 tsp
• Maida – 2 ½ cups
• Water to apply on naan
• Butter to apply on top of naans
• Chopped garlic, chopped cilantro, sesame seeds/nigella seeds/black caraway seeds/ajwain

METHOD

In a bowl, add milk, oil, sugar, salt and baking powder. Mix till the sugar dissolves in the milk. 

Add maida in the mixture and knead till it forms a soft dough. Keep adding a little more milk if required. Knead it for 2 to 3 minutes. Cover it with a damp cloth and let it rest for exactly 10 minutes.

Divide it into smaller portions. This one makes 8-12 Naans. Sprinkle some dry maida over the dough and keep it covered while rolling out the rest.

Roll the dough into an elongated shape. Add chopped garlic/cilantro/sesame seeds/nigella seeds/black caraway seeds/ajwain into one side of the naan and apply water on the other.

Heat an iron tawa. Once the tawa is hot, place the naan on the tawa and let is roast for 60-75 seconds on high flame. Then flip and cook over direct flame. The naan will beautifully fluff up. Take it out and brush some butter over it. Repeat for the rest of the naans. 

This recipe is a sure shot hit, and the naan remains very moist and soft. Next time you have guests coming over to your place, do try it out. Goes absolutely well with Tawa Paneer, Kadhai Murg or Chicken Bharta.

Recipe Courtesy: CookingShooking