Thandoori naan | cooked in direct fire

Thandoori naan mean the naan cooked in direct fire, there is a different between cooking over a pan & cooking in direct fire, the smoky flavor raises the taste of the naan . This is very easy to make & a traditional way of naan makers.
You can serve this with any curry dishes you like. 

Watch video 
Thandoori naan | stove burnt naan #india #srilanka
https://youtu.be/REg5YNRQX6Q

INGREDIENTS 
  1. 1-1/2 cup flour
  2. 2 tbsp olive oil or any oil
  3. 1-1/2 tsp yeast
  4. 1 tsp salt
  5. 2 tbsp yogurt/curd
  6. Warm water (100-120)ml
If you are using instant dry yeast you can use it directly, otherwise mix the yeast with 100ml water & leave it to firm.

Now mix all ingredients in a bawl & kneed it , add water accordingly, you’l get a sticky stretchy dough. If it sticks apply some oil on your palms & handle, no need to knead for a long time, make sure the ingredients are mixed well, smooth the dough using ur oiled palms & let it rest until double in size.




Divide it to 3-4 equals depending on the size you need.
Take one of it & simply flat it using your fingers, now stretch the dough to a oval or any shapes u need. 


Now, we have to cook the naan on direct fire, but we will cook the naan little on the pan so it’s easy to handle,  otherwise it will stick to the stove legs.


Quickly Cook a side for a while & hold it on direct fire, cook both the sides well. 




Add some butter if u need a flavor & softness. Place it on a plate, if you are making a lot keep covered the cooked naans with a dumb towel. That’s it, Once you done with all serve it with a tasty curry you like. 




A best combination for naan is ‘butter chicken’
Click to redirect to butter chicken recipe 

Comments

Post a Comment

Popular posts from this blog

Broken glass jelly pudding

Image
Ingredients packets of jelly Crystals - 4 or 5 Boiling water - 2 cups + for jelly Milkmaid/sweetened condensed milk - 300 or 360 g gelatin - 2 envelopes (10-14 g) Direction Make the jelly according to the packet's instructions. Let it set and cut into cubes. Set aside. Mix the gelatin in two cups of boiling water till dissolved. Add the milk maid. Whisk it well. Let it cool for 5 minutes. Take a glass baking tray. Fill it with the jelly cubes. Now pour the milkmaid mixture over the jelly cubes. Refrigerate until set. Cut into cubes and enjoy.
Read more

Semolina (Rulan )cake

Image
INGREDIENTS 750 g semolina 750 g sugar 1/2 a coconut (crushed) 1/2 cup of water 1 tspn vanilla essence  DIRECTIONS Roast the rulan and coconut separately until golden. Add sugar and water to a pot and let them boiled. Cook until the sugar syrup become one thread consistency. Add coconut (and vanilla extract) and stir. Add rulan and mix well. Cook for few seconds and pour the mixture to a greased try. Draw lines or any shapes using a knif . Let it cool and cut your shapes. Serve and enjoy.  
Read more

How to make Watlappam (srilankan traditional dessert )

Image
Watlappam is a famous srilankan dessert, no festival without watlappam for srilankan muslims. It’s a tasty dessert made with eggs & jaggery ,adding lots of cardamoms to the flavor. Out put of Combination of these 3 ingredients is incredible. I just love it. INGREDIENTS 10 large eggs 360g good quality jaggery  A pinch of salt Palm full if cardamom  1/2 cup if thick coconut milk ( optional) Step :1 Crush the cardamoms & Break the jaggery to small pieces, Add this two ingredients to a large pan & heat it. Heat until well melts,  add some water & stir well to make the caramel, leave it to cool. ( after cooled if it turns hard again , just add some warm water & stir well , or heat a little to melt it . Don’t heat too much, it must be light warm or cool down before adding to the egg. ) Step :2 Beat the eggs very well using a blender or a beater for about 4 minutes .  Add the caramel to the beaten eggs , Mix it with the egg
Read more