Tandoori Naan Recipe
Maida(flour) - 400 grams (2 cup) + 100 grams dry Maida
Fresh curd - 50 grams (1/4 cup)
Baking soda - 1/4 tsp
Sugar - 1/2 tsp
Salt - 2/3 tsp or add to taste
Oil - 1 1/2 tbsp
Ghee/butter to make Naan
Take Maida in any utensil. Make a little crater in the middle of the Maida with your hands. Now put curd, baking soda, salt, sugar and oil in the crater and mix these properly with Maida using your hands.
Put little amounts of water at a time in the mixture and knead Maida. You can feel yourself when the kneaded dough turns very soft and smooth. Cover the dough and keep it aside in a warm place for 2 hours allowing it to ferment.
Heat the Tandoor(furnace).
Make 10 equal sized balls of the dough. Take one ball of Maida, apply dry flour and roll into a round circle(5 to 6 inches in diameter). Spread butter/Ghee on it evenly. Fold the rolled Naan into half(forming a semi circle), then again apply butter /Ghee on this folded section. Now double this fold as it takes the shape of a triangle then apply dry flour to it. Then prepare by rolling it like a paratha on all 3 sides(thinly) and make them ready.
Place this rolled Naan in the Tandoor to cook. After one side turns brown flip the Naan over to the other side.
Naan is ready. Take out Naan on a plate and apply Ghee on it, Cut into 2 halves using a Naan cutter (Optional).
Prepare all Naans in this same manner.