Tandoori Naan (Tandoori Bread)
Fragrant Indian bread with poppy seeds, traditionally baked in a clay tandoor oven. This recipe is a home version for a conventional oven, featuring a beautiful lattice pattern and crispy crust.
Ingredients
- 2.5 tsp Dry yeast
- 1.5 cup Warm water
- 1 tsp Salt
- 3 cup Wheat flour
- 1 pcs Egg yolk
- 1 tsp Poppy seeds
Instructions
- In a small bowl, mix the yeast with warm water and let it sit for a few minutes. Sift the flour with salt into a large bowl. Gradually add the yeast mixture and mix with your hands until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
- Place the dough in a large bowl, cover with a towel, and leave in a warm place for 1–1.5 hours until it doubles in volume.
- Punch down the risen dough and transfer to a floured surface. Stretch it into an oblong rectangle, then roll it out with a rolling pin to a thickness of approximately 1.5 cm. Transfer to a baking sheet lined with parchment paper or lightly greased, and let it rest for 15 minutes.
- Score the surface of the dough in a lattice pattern by making cuts in both directions about 4 times each. Whisk the egg yolk with a small amount of water and brush the bread with this mixture. Generously sprinkle with poppy seeds.
- Place the bread in a preheated 200°C (400°F) oven for 20–25 minutes until the top crust turns golden brown.