Tandoori Naan

pooree duniya bhaarat se is vishesh phlaitabred se avagat hai. haan, main supar mulaayam tandooree naan ke baare mein baat kar raha hoon. yah nepaal, paakistaan, maleshiya, baanglaadesh aur singaapur jaise padosee raajyon mein bhee banaaya jaata hai. haal ke varshon mein pashchimee deshon mein bhee lokapriyata praapt huee hai.

yah naan rotee pita bred ke samaan hai. aata kee taiyaaree mein upayog kie jaane vaale khameer aur dahee ke kaaran isaka bahut naram banaavat hai. aata pramaanit hota hai aur paramparaagat roop se ek tandoor mein pakaaya jaata hai. tandoor mein atyadhik uchch taapamaan nain ko sabhee namee aur naramata ko barakaraar rakhane mein kuchh minat se bhee kam samay tak pakaata hai. stov top ya sanvahanee ovan mein bane jab lagabhag samaan parinaam ghar par praapt kie ja sakate hain.

nain paneer makkhan masaala, makkhan chikan, chikan tikaka masaala, malaee kophta, dal makhaanee ya kebab kismon ke saath malaeedaar greveez ke saath sabase achchha svaad leta hai. yah shaadiyon aur restaraan mein pulao, greveej aur tandooree chikan ke saath parosa jaata hai. ghar par, aap kuchh karee ke saath ya kuchh pulaav ke saath dopahar ke bhojan ke lie raat ke khaane ke lie ise kisee bhee din bana sakate hain. mainne aasaanee se ghar par naan banaane ke lie charan-dar-charan prakriya kee vyaakhya kee hai. mainne neeche kuchh badalaav - batar naan aur lahasun naan bhee saajha kie hain. ise aazamaen aur apana pheedabaik chhod den.

tandooree naan ke lie pakaane kee vidhi
taiyaaree ka samay: 1.5 ghante (pramaanan samay sahit)
khaana pakaane ka samay: 25 minat
seva karata hai: 4 - 5
saamagree
sabhee uddeshy aata (maida) - 2 kap
sakriy shushk khameer - 1 chammach
tel - 1 bada chammach
dahee (ya doodh) - 1/4 kap
paanee (kamajor) - lagabhag 1/2 (ya aavashyakataanusaar)
makkhan / ghee - naan par phailaane ke lie
namak - 1 chammach (ya svaad ke lie)
cheenee - 1 chammach
tareeka
1/4 kap garm paanee mein sakriy shushk khameer aur cheenee ko visarjit karen. jab tak yah phahara nahin jaata hai tab tak set karen (aip 10 minat).
ek vistrt katore mein maida (sabhee uddeshy aata) len. isamen kuchh namak, tel aur dahee joden aur achchhee tarah milaen.
isake baad aate ke lie thoda sa paanee-khameer mishran thoda joden aur ise goondh len. yadi aavashyak ho to atirikt paanee joden.
jab tak aap bahut naram aata nahin milata hai tab tak ghutane tekana. shuruaat mein aata thoda chipachipa hoga jo ki sahee hai aur bahut naram nain sunishchit karata hai. lagabhag 5-10 minat ke lie goondhane ke baad, yah chipachipa aur vyavahaary ho jaega.
aata ko ek nam kaagaj ke tauliye se dhaken aur kam se kam 1-2 ghante tak garm jagah mein rakhen. aata aakaar mein doguna hona chaahie.
aata ko neemboo ke aakaar kee gendon mein vibhaajit karen. roling pin ya haath se upayog karake andaakaar aakaar (saamaany nain aakaar) mein ise rol karen.
uchch taapamaan ke lie ovan pahale se garam karen. yadi aapake ovan mein broil mod ya gril mod hai to isaka upayog karen. yadi aapake paas pijja patthar hai to patthar bhee aadhe ghante tak garam karen. yadi nahin, to aap saamaany beking tre ya gril raik ka upayog kar sakate hain. pijja patthar / beking tre / gril raik par ludhaka hua nain rakhen aur braun spot dekhane tak ise 2-5 minat tak pakaen. (yadi pijja patthar pahale se garam ho jaata hai, to aap ise 2-3 minat mein hata sakate hain. agar nain phlip na karen aur 1 minat ke lie pakaen). turant naan nikaalen. yadi aap ise lambe samay tak rakhate hain, to nain sookhee aur kadee ho jaegee.
ise niyamit roop se rotis kee tarah uchch garmee par stov top par bhee pakaaya ja sakata hai. blaik spot milane tak pratyek taraph 2 minat ke lie kuk karen.
aapaka mulaayam saada nain aanand lene ke lie taiyaar hain.
makkhan nain banaane ke lie, jaise hee aap stov se nain hataate hain, oopar kuchh makkhan laagoo karen. lahasun nain ke lie, kuchh sookhe makkhan ke saath kuchh sookhe lahasun aur baareek kata hua silentar milaen. bhuna hua se pahale ludhaka hua nain par ise laagoo karen.
naan banaane ke lie vistrt kadam
garm paanee mein sakriy shushk khameer aur cheenee ko visarjit karen aur ise tab tak alag karen jab tak yah phenk na jae. ek bade mishran katore mein maida ke saath kuchh namak, tel aur dahee joden.

nain kadam

isake baad sakriy khameer mishran ko aata se thoda kam milaen aur ise milaen.

nain kadam

jab tak aap bahut naram aata nahin lete tab tak goondh rakhen. isamen 5-10 minat ka ghutane lagenge.

nain kadam

aata ko ek nam kaagaj ke tauliye se dhaken aur lagabhag 1-2 ghante tak garm jagah mein rakhen.

nain kadam

ab hava ke bulabule ke kaaran aata maatra mein dogunee honee chaahie. naram nain rakhane ke lie yah bahut mahatvapoorn hai.

nain kadam

aate kee ek chhotee neemboo ke aakaar kee genden len.

nain kadam

ise apane hathelee se flait karen.

nain kadam

ek roling pin ka upayog karake ise ek aayataakaar aakaar mein ghumaen. mera ek aadarsh aakaar nahin tha lekin yah theek hai.

nain kadam

uchch garmee par ek pain heet. dheere-dheere pain par ludhaka hua naan rakhen. kuchh minat tak kuk karen jab tak ki neeche kuchh bhoore rang ke dhabbe na hon.

nain kadam

nain phlip karen aur doosaree taraph bhee pakaen.

nain kadam

ovan mein banaane ke lie, ovan ko uchchatam taapamaan tak garam karen ya ise apane ovan modal ke aadhaar par broil mod ya gril mod mein rakhen. pijja patthar ya beking tre ya gril raik par ludhaka hua naan rakhen. ise 2-5 minat ke lie kuk karen. phlip aur ek aur minat ke lie khaana banaana. samay ovan se ovan mein badal jaata hai.

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