Indian Naan is possibly the most universally loved flat bread. To make it at home, however, is quite challenging, since it is highly unlikely one would possess a tandoori oven. Yet many recipes are available for you to make the naan bread at home sans the traditional tandoori oven. Over the years I’ve tried many recipes, ones that you make on stove top, and ones that you use the conventional oven. And they have been good serving the purpose, however they always lacked that restaurant touch. This recipe I found online¹ is the closest I’ve ever gotten to authentic tandoori style naan roti. Not only that, but it also omits the use of both egg and yeast of my previously used recipes.

Ingredients (makes 8 small naans or 4 large)

• 250g flour (plus more for dusting)
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp sugar
• ½ cup curd
• 2 tbsp oil + extra for greasing bowl
• 1/8 cup milk (or as needed)
• Coriander leaves as needed or dried coriander flakes
• Chopped garlic as needed (optional)
• Onion or poppy seeds as needed (optional)
• Butter as needed.

Method

Add the flour, baking soda, salt and sugar into a bowl and mix well. Make a well in the center and add the yogurt, oil, and milk (do not add the milk all at once). Mix till the dough forms, adding milk as needed. Take the dough out on to a floured surface and kneed for 8-10 minutes using as little extra flour as possible till you get a very soft smooth dough. Form a ball and place inside a greased bowl, cover with cling wrap and set aside in a warm place for about 2.5-3 hours till the dough has risen (note the rising will not be as prominent as you would see when you use yeast). Punch down and cut the dough into 8 pieces (4 if you want bigger roti). Roll out each piece into a tear shaped roti (you are simulating the shape the roti will traditionally take when hung inside a tandoori oven). Heat a flat skillet or roti pan. Place the toppings you choose to use on top and gently roll them into the dough so that they do not fall off during the cooking process. Turn the roti over and generously apply water to the back of the roti. Place the roti water side down on to your hot skillet/pan. Cook the roti till bubbles form on the roti. Now the trick is to form some burn marks on the top side (the side with the toppings) over an open flame as it would if it were inside a tandoori oven. For this, if the roti sticks to your pan (because of the application of water), then turn the pan over and carefully cook the upper side of the roti over the open flame. If the roti does not stick (as it was with mine), hold the roti, topping side down, over the open flame and cook with few burns (not too much: mine got a bit over done!). Brush the top with butter and keep warm till ready to be eaten. Enjoy with your favourite Indian curry or tandoori chicken/seafood/tofu dish.

¹Youtube channel: “Something’s cooking with Alpa”