Instant Tandoori Naan Recipe. Instant Tandoori Nan Recipe without ovend

Instant tandoori naan recipe: Suppose the guests suddenly come to your house or you feel like eating something special yourself. In such a situation, people often think that a tandoori naan like a dhaba or restaurant should also be found at home. But then it comes to mind that there is no oven, how to make it. At the same time, if you do not get hot on asking outside, then it is not as soft as it is. Now getting from outside every day also falls heavily on the pocket. For this reason, many people remain thinking of eating naan. But now this will not happen.

Today we are going to tell you, an instant method by which you can make a lot of soft, puffed tandoori naan in just 5 minutes without oven. These naan will be so soft that everyone who eats will praise. The interesting thing is that in this recipe, neither you will have to make any more preparations nor wait for hours. Take only a few basic things, knead the dough and after 15 minutes your naan will be ready to eat. This method is so simple that you can make it everyday and if you make a special vegetable, then you can surprise everyone by serving it. Let’s know how.

First take flour and flour

To make this instant Tandoori Naan, we have taken a bowl maida and a bowl of wheat flour. If you want, you can only make it with fine flour, but by mixing wheat flour, it becomes more healthy and fiber. Mix both of them well so that there is no lump. Mix them well with the help of a spoon.

Put the necessary ingredients in the middle
Now make a little space in the middle of this mixture. In this we will put two teaspoons of curd (a little sour curd will be better), half a teaspoon of salt, one teaspoon powder sugar, one teaspoon refined oil and half a teaspoon of eno. By putting the eno, Naan becomes very bloated. Mix them all well and mix it in flour.

Slowly add water and knead

Now add a little water to it and knead the dough. Do not keep very tight flour, keep semi soft. There is no need to smooth the dough, that is so much that it is tied well. Now cover it and keep it for at least 15 minutes. If you have time, you can also leave for half an hour. If there is not much time, then it will last 10 minutes.

Now make naan dough
The dough will be set after 15 minutes. Mash it lightly and lubricate it again and cut the medium size dough. Do not take too much dough because many naan are going to be formed simultaneously in the pan. Now put a little dry flour on these dough and spread it lightly with your hand. Then add finely chopped coriander and a little fennel on it so that the naan looks fantastic.

Roll and keep ready
Now roll these dough. Keep in mind that do not roll the naan too thin, keep it a little thick only then it will look good. While rolling it, roll it in length so that the restaurant style is ready. You can also make rounds, it is your will. Similarly, roll out all the naan and keep it in a plate.

Now let’s learn to make embroidery

Now heat the pan on high heat for 2-3 minutes. When the pan becomes well heated, then apply a little water on the plane side of the naan on which fennel and coriander are not applied. Then lower this side and stick the naan in a hot pan. If you have great embroidery, you can also put 3-4 naan simultaneously. When the naan is lightly roasted from the bottom, then bake the pan by turning it up and rotating on a straight flame of gas. This will make beautiful brown stains on the naan and the taste will also be exactly like tandoori. (You have to keep the same way in the Note Photo.