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Best tandoori naan recipe dough

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Best tandoori naan recipe dough

Another recipe I'm posting for India that's in the BBQ Bible by Steven Raichlen. Here's what according to him: The process is not so difficult. Whenever you order naan, the baker requires a soft white-colored ball of dough and rolls it right into a flat bread. A couple of slaps from hands to hands stretch the bread into its traditional teardrop shape. Utilizing a pillowlike holder known as a gaddi (literally throne), the baker presses the bread to the walls of the hot tandoor. The gaddi protects his hands-essential considering the temperature from the tandoor can achieve 700F. The bread emerges in the oven puffed and blistered on the top and crisp and brown at the base. It’s sweet and smoky, pliable and moist, contributing to as scrumptious as bread will get. Note: Allow 2 hrs for rising.

Ingredients Diet

  • 2 1 ⁄4 teaspoons yeast, active dry (1 envelope)
  • 5 tablespoons sugar
  • 1 cup water. warm
  • 1 egg. beaten
  • 3 tablespoons milk
  • 2 teaspoons salt
  • 4 1 ⁄2 -5 cups flour. unbleached all-purpose, plus additional for dusting and moving
  • 1 tablespoon vegetable oil
  • 4 tablespoons butter. unsalted, melted (1/2 stick)

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