Tandoori Naan

Tandoori Naan is a soft, leavened flatbread infused with aromatic spices, perfect for scooping up delicious curries. This kosher version is made with simple ingredients, ensuring a delightful and authentic Indian BBQ experience.

Ingredients

• all-purpose flour - 250 grams
• active dry yeast - 5 grams
• sugar - 5 grams
• salt - 5 grams
• yogurt (kosher) - 100 grams
• water - 100 ml
• olive oil - 15 ml
• garlic (minced) - 1 clove
• fresh cilantro (chopped) - 10 grams

Steps

1. In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine all-purpose flour and salt. Add the frothy yeast mixture, yogurt, and olive oil. Mix until a dough begins to form.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size.
4. Once risen, punch down the dough and divide it into 4 equal balls. Roll each ball into an oval shape, about 1/4 inch thick.
5. Preheat a grill or tandoor to high heat. If using a grill, ensure it's well-oiled to prevent sticking.
6. Place the rolled naan onto the grill or tandoor and cook for about 2-3 minutes on each side or until puffed and charred. Optionally, brush with melted butter or ghee and sprinkle minced garlic and chopped cilantro before serving.
7. Serve hot with your favorite kosher Indian dishes.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.1 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains probiotics from yogurt, beneficial for gut health.

Tags