No Tandoor Needed! Here's How To Make Soft And Fluffy Tandoori Naan In Under 15 Minutes

The craving for authentic, soft and fluffy tandoori naan is universal but the absence of a tandoor oven at home can be a major obstacle, isn't it? We've all been there craving the authentic taste of restaurant-style naan but settling for subpar takeaways or deliveries instead. And what about those unexpected guests who arrive at your place for lunch or dinner? The stress of hosting guests and the desire to present a memorable meal can be daunting. But what if you could recreate the magic of tandoori naan in the comfort of your own kitchen?

Imagine being able to create the yummiest naan in mere minutes without relying on expensive takeaways or specialised equipment. The good news is that it's entirely possible and the solution is simpler than you think. Here is a simple guide to prepare soft tandoori naan in just under 15 minutes.

Steps To Make Tandoori Naan

Step-1

To begin, combine one bowl of plain flour and one bowl of whole wheat flour in a mixing bowl. Wholewheat flour adds fibre and nutrition but you can use only plain flour if preferred. Create a well in the centre and add yoghurt, salt, sugar, oil and Eno. Combine all the ingredients until they create a harmonious blend.

Step-2

Gradually add water to the mixture, kneading it into a semi-soft dough that's pliable yet not too firm. The dough doesn't need to be silky smooth just cohesive enough to hold its shape. Let the dough rest, cover and rest it for 15-30 minutes, allowing the gluten to relax and unwind.

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Step-3

After resting, lightly knead the dough, then divide it into medium-sized balls. Dust with dry flour and flatten slightly. Add a sprinkle of coriander and nigella seeds for authenticity. Roll each ball into a naan shape, slightly thick for better texture. Choose a traditional lengthwise or round shape, then place the rolled naans on a plate and ready to cook.

A complete guide to make tandoori naan at home (Image Credits: Canva)

Step-4

Heat a pan over a high flame for 2-3 minutes. Gently moisten the plain side of the naan with a soft brushstroke of water, then delicately lay it in the hot pan. Cook until the base is nicely set before inverting the pan and holding it over the open flame. This technique creates classic brown spots and infuses the naan with a charred and smokey flavour.

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Step-5

When cooked, remove the naan from the pan and brush with melted ghee or butter. This final touch adds richness and tenderness, yielding incredibly soft and fluffy naan. Serve hot alongside your favourite curry for a hearty and delicious meal.