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Khameeri Tandoori Naan Recipe

Khameeri Tandoori Naan Recipe

Khameeri Tandoori Naan Recipe

Prep Time 1 hr 20 mins
Cook Time 20 mins
Total Time 1 hr 40 mins
Cuisine pakistan

Ingredients
  

  • 1 tbsp  Active Dry Yeast
  • 2 tsp  Sugar
  • 1 tsp  Salt
  • 1 tsp  Flour
  • 1 cup  Milk
  • tbsp  Desi Ghee OR Oil
  • 2 cups Whole Wheat Flour
  • 2 cups Refined Flour (Maida)
  • ¼ cup Lukewarm Water
  • 1 tbsp Kalonji (Nigella Seeds)
  • 1 tbsp Sesame Seeds 
  • 1 tbsp Fresh Coriander Leaves (Chopped)
  • ¼ cup  Flour For Rolling Naans

Instructions
 

  • Add 1 tbsp dry active yeast, 1 tsp sugar and 1 tsp of flour in a bowl.
  • Pour 1/4 cup warm water into the bowl. I generally microwave the water for around 40 seconds at high pressure. Leave the mixture in a warm environment (about 10 minutes), till it forms the foam. The yeast is now ready.
  • Take 2 cup whole wheat flour and 2 cup all purpose flour or maida. Sieve the flour in a mixing bowl. Add 1 tsp salt and sugar into it. Whisk the mixture so that there are no lumps.
  • Take 1 cup of milk . Add the yeast mixture into flour mixture and knead it into a smooth dough with the milk. If more milk is needed to knead , increase it by 1 tbsp.
  • Add 1 tsp of oil and knead with your fingers into a smooth dough.
  • Divide the dough into 2 halves. Leave each dough in a air tight container about 1 hour. The dough will rise to double.
  • Now knead it again lightly and leave it for another 20 minutes.
  • Make sure that the dough rises to double before you proceed to make the naan. You may leave the dough for more time to rise.
  • The dough is now ready. Make 8 equal balls from the first dough. Let it rest for 10 minutes.
  • Roll each ball into oval shape on a lightly floured surface using a rolling pin less than 1/4 inch thick. Add chopped coriander, sesame seeds and kalonji and again roll after lightly dusting it with flour.
  • The naan is cooked in a tandoori stove but I cook it in non stick tava. Heat the tawa on medium heat. Once the tawa is sufficiently hot , then put the naan on a hot tawa, garnished side up.
  • First cook one side. It should be less than half cooked or about one-fourth cooked.
  • As soon as you see small bubbles rise on surface, turn and cook the other side. this should be a little bit more cooked than the first side. Brown spots should be visible.
  • Now hold the naan with a tong and keep the first side which was cooked, directly on fire. The naan will start to puff.
  • Turn and keep the other side on fire. The naan will puff more. Avoid burning the naan . Don't overdo it . Remove and apply ghee on it .
  • Serve the soft naan hot with curry.

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