Tandoori Naan Recipe
A fluffy, buttery tandoori naan that rises beautifully and cooks to a lightly charred finish. Made with simple pantry staples, this bread is quick to prepare and perfect for scooping up curries or enjoying on its own.
Recipe by Banglar Rannaghor· Structured by ReelsMeals
From: YouTube(view original)
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Cooking context
25 min estimated total time for 4 servings.
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Ingredients
- 1 tsp yeast
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 cup lukewarm water
- 1 1/2 cup white flour
- 1/4 cup yogurt
- 1 tbsp oil
Instructions
- 1In a small bowl, combine the yeast, sugar, and salt.
- 2Add the lukewarm water to the bowl and stir until the yeast dissolves and the mixture is uniform.
- 3Let the mixture rest for 5 minutes to activate the yeast.
- 4In a separate large bowl, whisk together the white flour, yogurt, and oil.
- 5Pour the rested yeast mixture into the flour mixture and stir until a shaggy dough forms.
- 6Knead the dough on a lightly floured surface until smooth and elastic, about 5–7 minutes.
- 7Grease the top of the dough with a little oil, cover with a wet towel, and let it rise for 1 hour in a warm place.
- 8After the dough has risen, punch it down, knead briefly, and divide into 4 equal portions.
- 9Roll each portion into a round or teardrop shape, about ¼‑inch thick, being careful not to make it too thin or too thick.
- 10Heat a heavy skillet or cast‑iron pan over medium heat until hot.
- 11Lightly splash water over the top side of each naan; the water helps the dough adhere to the pan.
- 12Place the wet side down onto the hot pan; it should stick immediately.
- 13Cook until bubbles appear on the surface, then flip and cook the other side until golden‑brown spots appear.
- 14Remove the naan from the pan, brush with melted butter, and serve hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Activate yeast early
Combine yeast, sugar, salt, and lukewarm water, then let rest for 5 minutes before mixing with the flour.
Allow dough to rise fully
After greasing and covering, let the dough rise for 1 hour in a warm place before shaping.
Use water to stick naan to pan
Lightly splash water on the dough side before placing it wet‑side down onto the hot skillet.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Tandoori Naan?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Tandoori Naan recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tandoori Naan recipe come from?
- It was shared by Banglar Rannaghor on youtu.be. ReelsMeals structured the original post into this step-by-step card; the original is linked above.