The traditional North Indian Tandoori bread

	flour 			3 cups (600 g)
	wheat flour		1 cup (200 g)
	salt 			1 1/2 tsp (7 g)
	sugar 			1 tbs (15 g)
	yogurt 			4 tbs (60 ml)
	fresh yeast		25 g(mix in warm water)
	warm water 		as required
	sesame seeds(optional)	10 gms
	butter 			as required

  • Mix flour, wheat flour, salt, sugar and yogurt well.
  • Incorporate yeast into it. Mix well.
  • Add enough water to knead to a smooth but non sticky dough.
  • Cover and keep aside for 20 minutes.
  • Knead again and cover with a cloth.
  • Make about 12 balls from it.
  • Keep in a warm place for 30 to 40 minutes to rise.
  • Roll 1.5 cm thick roundals.
  • Stick inside the lid of a hot tandoor and bake for about five minutes.
  • Note Optional:Sprinkle the sesame seeds on the balls before rolling out.
  • Makes about 12 Naans, takes 1 ½ hour.

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