Whole Wheat Doodh khameeri tandoori naan | How to make Whole Wheat Doodh khameeri tandoori naan

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By Antara Navin
Created on 18th Apr 2016
  • Whole Wheat Doodh khameeri tandoori naan, How to make Whole Wheat Doodh khameeri tandoori naan
Whole Wheat Doodh khameeri tandoori naanby Antara Navin
  • Whole Wheat Doodh khameeri tandoori naan | How to make Whole Wheat Doodh khameeri tandoori naan (21 likes)

  • 1 review
    Rate It!
  • By Antara Navin
    Created on 18th Apr 2016

About Whole Wheat Doodh khameeri tandoori naan

Punjabi delicacy from my kitchen

The delicious and mouthwatering Whole Wheat Doodh khameeri tandoori naan is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Whole Wheat Doodh khameeri tandoori naan is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Whole Wheat Doodh khameeri tandoori naan. Antara Navin shared Whole Wheat Doodh khameeri tandoori naan recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Whole Wheat Doodh khameeri tandoori naan. Try this delicious Whole Wheat Doodh khameeri tandoori naan recipe at home and surprise your family and friends. You can connect with the Antara Navin of Whole Wheat Doodh khameeri tandoori naan by commenting on the page. In case you have any questions around the ingredients or cooking process. The Whole Wheat Doodh khameeri tandoori naan can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Whole Wheat Doodh khameeri tandoori naan with other users

  • Prep Time2Hours
  • Cook Time40mins
  • Serves4People
Whole Wheat Doodh khameeri tandoori naan

Ingredients to make Whole Wheat Doodh khameeri tandoori naan

  • 1 tbsp Active dry yeast
  • 2 tsp sugar
  • 1 tsp Salt
  • 1 tsp of flour
  • 1 cup milk
  • 1 1/2 tbsp desi ghee or oil
  • 2 cups whole wheat flour
  • 2 cups refined flour(maida) or all purpose flour
  • 1/4 cup lukewarm water
  • 1 tbsp kalonji(nigella seeds)
  • 1 tbsp sesame seeds(til)
  • 1 tbsp chopped coriander leaves
  • 1/4 cup flour for rolling naans

How to make Whole Wheat Doodh khameeri tandoori naan

  1. Add 1 tbsp dry active yeast, 1 tsp sugar and 1 tsp of flour in a bowl.
  2. Pour 1/4 cup warm water into the bowl. I generally microwave the water for around 40 seconds at high pressure. Leave the mixture in a warm environment (about 10 minutes), till it forms the foam. The yeast is now ready.
  3. Take 2 cup whole wheat flour and 2 cup all purpose flour or maida. Sieve the flour in a mixing bowl. Add 1 tsp salt and sugar into it. Whisk the mixture so that there are no lumps.
  4. Take 1 cup of milk . Add the yeast mixture into flour mixture and knead it into a smooth dough with the milk. If more milk is needed to knead , increase it by 1 tbsp.
  5. Add 1 tsp of oil and knead with your fingers into a smooth dough.
  6. Divide the dough into 2 halves. Leave each dough in a air tight container about 1 hour. The dough will rise to double.
  7. Now knead it again lightly and leave it for another 20 minutes.
  8. Make sure that the dough rises to double before you proceed to make the naan. You may leave the dough for more time to rise.
  9. The dough is now ready. Make 8 equal balls from the first dough. Let it rest for 10 minutes.
  10. Roll each ball into oval shape on a lightly floured surface using a rolling pin less than 1/4 inch thick. Add chopped coriander, sesame seeds and kalonji and again roll after lightly dusting it with flour.
  11. The naan is cooked in a tandoori stove but I cook it in non stick tava. Heat the tawa on medium heat. Once the tawa is sufficiently hot , then put the naan on a hot tawa, garnished side up.
  12. First cook one side. It should be less than half cooked or about one-fourth cooked.
  13. As soon as you see small bubbles rise on surface, turn and cook the other side. this should be a little bit more cooked than the first side. Brown spots should be visible.
  14. Now hold the naan with a tong and keep the first side which was cooked, directly on fire. The naan will start to puff.
  15. Turn and keep the other side on fire. The naan will puff more. Avoid burning the naan . Don't overdo it . Remove and apply ghee on it .
  16. Serve the soft naan hot with curry .
My Tip: Maida can be substituted by all purpose flour. For 1 cup measure all purpose flour, take out 2 tbsp apf from the cup and put 2 tbsp of cornstarch in it.

Reviews for Whole Wheat Doodh khameeri tandoori naan (1)

Shipra Saxena2 years ago
Looks very nicely made dear
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