Amritsar Naan Tandoori Flatbread

Experience the authentic flavors of the Punjab region with these soft, lightly leavened Indian flatbreads, traditionally cooked in a tandoor oven. Naan breads are a staple in North Indian cuisine, often served with spicy curries, kebabs, and raita.

🛒 Ingredients

• 2 cups All-purpose flour
• 1 cup Whole wheat flour
• 1 tsp tsp Yeast
• 1 tsp tsp Salt
• 1 tsp tsp Sugar
• 2 tbsp tbsp Ghee or vegetable oil
• 1 cup cup Warm water
• 1 tbsp tbsp Butter, melted
• Cilantro, chopped
• Garlic, minced
• Garam masala

👨‍🍳 Instructions

1. 1

   Step 1: In a large mixing bowl, combine all-purpose flour, whole wheat flour, yeast, salt, sugar, and ghee or vegetable oil.

2. 2

   Step 2: Gradually add the warm water to the dry ingredients and mix until a soft dough is formed.

3. 3

   Step 3: Knead the dough for 5-7 minutes or until it becomes smooth and elastic.

4. 4

   Step 4: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours or until it has doubled in size.

5. 5

   Step 5: Preheat a tandoor oven or a non-stick skillet over medium-high heat.

6. 6

   Step 6: Divide the dough into 6 equal portions and shape each portion into a ball.

7. 7

   Step 7: Roll out each ball into a thin circle, about 6-7 inches in diameter.

8. 8

   Step 8: Place a rolled-out naan on a greased surface and cook for 1-2 minutes or until it starts to puff up.

9. 9

   Step 9: Brush the top of the naan with melted butter and sprinkle with chopped cilantro, minced garlic, and garam masala.

10. 10

    Step 10: Flip the naan over and cook for another 1-2 minutes or until it's golden brown and puffed up.

💡 Pro Tips

To achieve the authentic tandoori flavor, cook the naan in a tandoor oven if possible. If not, a non-stick skillet will work well too. To prevent the naan from becoming too crispy, brush it with melted butter immediately after cooking.

📊 Nutrition per Serving