Fry Pan Soft Naan ya Tandoor Recipe in Urdu Hindi - Rkk

Ingredients

• 1 tsp Salt (fine sea salt)
• 2 tbsp Granulated Sugar
• 1.5 tsp Instant Yeast (active dry or instant)
• 0.5 cup Milk (whole milk, room temperature)
• 3 tbsp Milk Powder (any brand, unsweetened)
• 4 tbsp Vegetable Oil (divided: 2 tbsp in dough, 2 tbsp for later addition)
• 0.33 cup Warm Water (about 80 ml, 40‑45 °C)
• 4 tbsp Additional Water (added after initial mixing to achieve soft dough)
• 2 tbsp Unsalted Butter (softened, for garlic butter spread)
• 5 cloves Garlic (finely minced)
• 2 tbsp Fresh Cilantro (chopped, for garnish and butter)
• 1 tbsp Dry Fruit Mix (optional) (e.g., raisins or chopped nuts, for texture)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together 1 tsp salt, 2 tbsp sugar, 1.5 tsp instant yeast, and 3 tbsp milk powder until evenly distributed.

   Time: PT2M

2. Add Wet Ingredients

   Add 0.5 cup whole milk, 2 tbsp vegetable oil, and 1/3 cup warm water to the dry mixture. Stir with a spoon until a shaggy dough forms.

   Time: PT3M

3. Adjust Consistency

   Add the remaining 4 tbsp water and 2 tbsp oil. Knead by hand or with a stand mixer for about 2 minutes until the dough is smooth, soft, and slightly tacky.

   Time: PT5M

4. First Rise

   Cover the bowl with plastic wrap or a damp cloth and place in a warm spot (around 30 °C) for 1 hour 30 minutes, or until the dough has doubled in size.

   Time: PT1H30M

   Temperature: 30°C

5. Shape Dough Balls

   Punch down the risen dough, divide into 4 equal portions, and roll each portion into a smooth ball. Let rest for 5 minutes under a cloth.

   Time: PT7M

6. Roll Naan

   On a lightly floured surface, roll each ball into a disc about 6‑7 mm thick (roughly the size of a medium roti).

   Time: PT5M

7. Prepare Garlic Butter

   In a small bowl, combine 2 tbsp softened butter, 5 minced garlic cloves, and 2 tbsp chopped cilantro. Mix until a smooth paste forms.

   Time: PT3M

8. Cook Naan – First Side

   Heat a skillet over medium‑high heat (about 190‑200 °C). Place one rolled disc onto the dry skillet; cook for 45‑60 seconds until bubbles appear on the surface.

   Time: PT1M

   Temperature: 190°C

9. Flip and Finish

   Flip the naan, brush the cooked side generously with garlic butter, and cook another 45‑60 seconds until golden brown spots appear. Remove and keep warm under a towel.

   Time: PT1M

   Temperature: 190°C

10. Repeat for Remaining Naan

    Repeat steps 8‑9 for the remaining discs, adding a tiny drizzle of oil to the pan if it looks dry.

    Time: PT8M

    Temperature: 190°C

11. Serve

    Arrange the hot garlic naan on a serving plate, sprinkle any remaining cilantro, and serve immediately with your favorite curry.

    Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Honey (reduce liquid)
• Instead of Instant Yeast: Fresh yeast (double amount)
• Instead of Milk: Almond milk (may affect texture)
• Instead of Milk Powder: Powdered whey
• Instead of Vegetable Oil: Canola oil, Ghee (adds flavor)
• Instead of Warm Water: Warm milk
• Instead of Unsalted Butter: Ghee
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Fresh Cilantro: Fresh parsley

Equipment Needed

• Mixing Bowl
• Measuring Spoons
• Measuring Cup
• Rolling Pin
• Skillet or Frying Pan
• Spatula
• Plastic Wrap or Damp Cloth
• Plate

Critical Steps — Do Not Skip

• Ensuring the water temperature is warm (40‑45 °C) to activate yeast without killing it.
• Kneading the dough until smooth; under‑kneaded dough will not puff properly.
• Allowing the dough to double in size during the first rise.
• Cooking the naan on a hot skillet; low heat results in a soggy texture.

Chef Tips from the Video

• For extra aroma, add a pinch of nigella seeds (kalonji) to the dough before rolling.
• Brush a thin layer of melted ghee on the naan just before serving for richer flavor.
• If you like extra crispness, drizzle a few drops of oil around the edges of the skillet before each naan.

Troubleshooting

Storage

Refrigerator: Store leftover naan in an airtight container for up to 2 days; reheat in a skillet.

Freezer: Wrap each naan in foil and freeze for up to 1 month; reheat directly in a hot pan.

Room temperature: Best enjoyed fresh; can sit out for 1 hour at room temperature.

Make-Ahead Tips

• Prepare the dough a day ahead, cover, and refrigerate; let it come to room temperature before shaping.
• Garlic butter can be made up to 3 days in advance and stored in the fridge.

Frequently Asked Questions