How to Cook Delicious Garlic Naan in Tandoor? Which Tandoor is best?
For anyone who wishes to use little to no oil while cooking at high temperatures, the tandoor oven will prove best to cook food quickly, creating a smoky flavor and a slightly charred look. Garlic naan is already a favorite among people around the globe, and in this regard, it’s worth learning the procedure that makes the taste stand out, especially when prepared in a tandoor. The garlic naan recipe in tandoor uses yeast dough or instant dough. Making garlic naans is possible in both a tandoor oven and a frying pan.
How to make garlic naan in tandoor?
Make delicious, soft, and fluffy Butter Naan following a detailed step-by-step procedure that we will list as follows:
- While preparing the recipe, you will have to pour the frothy yeast mixture over the sifted flour, baking powder, and salt.
- Mix the dough around with your hands for minutes, but it will become quite sticky and difficult to work with.
- Let the sticky dough stay there for a minute and then knead it for about ten minutes. Rest assured that it will stretch without breaking. Ensure that when you are preparing it, you have precision in forming it into the best ball you can and letting it sit, covered in a warm area, and you will have to wait for an hour.
- During the preparation stage, you will have to double the size of the dough.
- After you do so, you will have to punch the dough down and then divide it into six pieces.
- To proceed with the procedure, you will have to lightly dust each piece with flour and form it into balls. This will make the dough soft.
- Place the dough balls on a floured surface and cover them for another hour. Use a clean cloth, not plastic.
- Now, dust a clean surface with flour. Place a dough ball on the flour and rub oil on it. Now, just press it into a naan shape.
- To transform it into garlic naan, you will have to lightly fry the garlic butter. Ensure that you fry the garlic to your preference, and the most preferred choice is golden brown garlic butter.
- Regarding the Toasting part, it’s highly advisable to heat the tandoor. Ensure it is hot but not extremely hot. For the toasting part, ensure you gently remove the naan from the counter and place it on the hot tandoor. Following the process, you will see bubbles on the naan. Cook them covered.
- Hold the naan with tongs and flip it to the other side. Cook on the griddle or a direct gas flame, as per your preferences. Cook on the other side until completely cooked and slightly charred. But make sure not to press down the naan with a spatula, as it will make it dense.
- Remove to a serving plate and apply some butter.
PREP TIME
2 hours 10 minutes
COOK TIME
15 minutes
TOTAL TIMING
2 hours 25 minutes
Ingredients
- 600g plain white flour, in addition to having some more for rolling out the naans
- 1 tbsp. salt
- 7g dry yeast
- 420ml warm water
- 1 tsp. baking powder
- 2 tbsp. sugar
- 4 tbsp. melted butter or vegetable ghee
- 3 cloves garlic – finely chopped
- 3 tbsp. Chopped fresh coriander (optional)
Equipment Used:
To achieve that authentic smoky flavor and perfect char, we recommend using the following Tandoor Morni equipment:
- Tandoor Model: CH02 – 32″ x 32″ Restaurant Commercial Tandoor Oven
- Accessories: Tandoori Naan Rod
CH02 – 32″ x 32″ Restaurant Commercial Tandoor Oven from Tandoormorni is known for being the Best tandoor for naan that works with the use of Natural Gas or Propane. So be sure that it will serve as the ultimate blend of traditional tandoori cooking and modern technology. When you are looking for a tandoor for busy commercial kitchens, rest assured it will offer speed, reliability, and rich, smoky flavors. The minimal hassle unit serves as a must-have piece for high-performance kitchens.
You can use this equipment to cook naan, kebabs, and more in large volumes. The stainless steel exterior ensures durability, and the composition of the authentic clay interior enhances flavor.
The powerful 100,000 BTU double burner ensures fast, even heating that meets the necessities of commercial spaces. The unit allows you to make precise adjustments for perfect cooking conditions.
Also, the unit’s heavy-duty wheels and locking brakes ensure effortless mobility and stability in any kitchen setup. This particular unit will suit those who are looking for high-end performance and benefits.
Instructions
Expert Tandoor cooking tips to follow with the cooking procedure. Some Tandoor cooking tips to follow for the best result are as follows:
Step 1:
For the Flour, use half all-purpose flour and another half whole wheat flour. It’s recommended that you prepare the naan with all-purpose flour or whole wheat flour.
Step 2:
Regarding the dough texture, it’s recommended that the dough be kneaded nicely. Add water as needed to form a soft and pliable dough. For proper flavor retention, it’s highly suggested you knead the dough with your hands or use a stand mixer.
Step 3:
Add oil to the naan dough, but there is also an alternative in the form of butter or ghee (clarified butter).
Step 4:
When it comes to cooking naan, you can cook one side of the garlic naan on a pan and the other side on the stovetop flame. You can also cook the garlic naan on the tava/flat skillet in a manner similar to cooking roti or chapatti. The alternative is to add oil or ghee to the skillet when cooking the naans.
Step 5:
When preparing the garlic butter according to your preferred taste, it’s recommended to use either salted or unsalted butter. For more saltiness, add a few pinches of salt. To the garlic, add finely chopped chives.
Step 6:
Fresh garlic naan can be stored in an airtight container at room temperature for a few hours. The dough can also be kept in the refrigerator for a day and in the freezer for about a week.
Final words
The Tandoor serves as one of the preferred choices for cooking garlic naan both in residential and commercial setups. The reason behind this is that such a unit effortlessly reaches temperatures as high as 900°F, a temperature that’s much hotter than most regular ovens. One can utilize the intense heat to cook the naan bread quickly, ensuring that it attains a light, fluffy interior while forming a slightly crispy crust on the outside
Need Help? Order and Technical Support
Have questions or ready to place an order? Reach out to us via phone at +1(727) 251 6924 or email us at info@tandoormorni.com. Need detailed instructions? Explore the Operation Manual for our CH & CS models to get started with your Tandoor oven today.
About Tandoor Morni
Tandoor Morni, in business since 1992, is a trusted name in premium Tandoori Clay Ovens, known for crafting high-quality traditional and commercial tandoors. With a commitment to excellence, Tandoor Morni offers a wide range of tandoors, including commercial, residential, catering, and copper models. Our tandoors are built with durable materials and designed for efficient heat distribution, ensuring authentic flavors and fast cooking. Each oven features customizable options like gas, wood fire, or charcoal compatibility, making them suitable for various cooking needs.
Common Queries – FAQ’S
Can I use a tandoor Indoors?
Yes, certain tandoor models are designed for residential use, including compact, home-friendly versions. However, using a tandoor indoors requires proper ventilation and adherence to safety precautions to manage high heat and potential smoke. Always consult the manufacturer’s guidelines to ensure safe indoor use. For best results, they are often used in well-ventilated spaces or outdoors.
Are Tandoor-Cooked Foods Healthy?
Yes, tandoor-cooked foods are often considered healthy because they typically require little to no oil. The high cooking temperatures allow the food to cook quickly, preserving nutrients while reducing the need for additional fats. Additionally, the vertical cooking method allows excess fats to drip away, resulting in leaner dishes.
What Types of Fuel Can Be Used in a Tandoor?
Tandoors can be heated using charcoal, wood, natural gas or propane. Charcoal and wood provide an authentic smoky flavor, while natural gas or propane is more convenient and easier to control. The choice of fuel often depends on the specific cooking requirements and local regulations, especially in commercial settings.
How Does a Tandoor Oven Differ from a Conventional Oven?
Unlike conventional ovens, which use electric or gas heat, a tandoor is made from clay and uses charcoal, wood, or gas to heat the walls. The cylindrical shape and porous clay walls create an environment where heat circulates evenly, cooking food quickly while adding a smoky flavor. Conventional ovens, in contrast, lack the intense heat and unique cooking technique of a tandoor.
How Much Maintenance Does a Gas Tandoor Require?
Gas Tandoor needs regular maintenance, though less than Charcoal Tandoor models. Here’s a breakdown:
- Daily Maintenance: Wipe down the inner chamber and clean the burner.
- Weekly Maintenance: Check the burner and gas line for any blockages or leaks.
- Monthly Maintenance: Deep clean the gas pipes, burners, and inner chamber.
- Quarterly Maintenance: Have a professional inspect the gas connections and burners.
- Annual Maintenance: Perform a full inspection and reapply clay lining if needed.
Avoid exposing the tandoor to excessive water, and gradually increase heat to prevent cracks.
How Can I Make a Payment for My Tandoor Order?
You can pay for your tandoor order through our website by placing an online order using the available payment options. If you prefer to place an order over the phone, we accept payment via Zelle for a quick and secure transaction.
Which Tandoor Oven Size Should I Choose?
- For Home Use: Consider the number of family members or guests you typically serve. A mini tandoor is ideal for smaller gatherings.( Suggested Product: R26 )
- For Restaurants: Measure the entrance to ensure the oven fits through the door. Select a size based on available space and cooking needs. (Suggested Product: CH02)
- For Naan Bread: Opt for an oven with a smaller mouth opening, resulting in a more egg-shaped clay pot, perfect for naan preparation. For larger meat portions, choose a bigger oven to maintain heat longer. (Suggested Product: CH04)
- For Catering: A Clay Tandoor Oven is suitable for catering due to its lightweight and easy transport features. (Suggested Product: CS01)
- For Banquet Halls: A larger oven with a spacious clay pot is ideal for preparing multiple dishes quickly during big events. (Suggested Product: CH06)
- For Open Kitchens or Outdoor Patios: Choose a model with a decorative finish, such as a copper tandoor, to enhance the kitchen’s appearance with a touch of elegance. (Visit Our Copper Tandoor).
What Should You Consider When Installing a Restaurant Clay Oven?
- When installing a tandoor in your restaurant kitchen, consider the following:
- Space and Placement: Ensure there is enough clearance around the tandoor for ventilation and safety, with fireproof or heat-resistant flooring.
- Ventilation and Exhaust: Proper ventilation is essential to handle heat and smoke, especially with charcoal tandoors.
- Safety Measures: Use heat-resistant barriers if the tandoor is near other equipment, and keep fire safety equipment like extinguishers handy.
- Fuel Supply: Decide between charcoal, which offers traditional flavors, and gas, which is easier to manage.
By keeping these points in mind, you can ensure a safe and efficient tandoor setup. If you're looking for a Restaurant Clay Oven for Sale, make sure to choose a model that fits your kitchen's requirements and meets all necessary safety standards.
- Menu Considerations: Larger tandoors or multiple units may be needed if you have a diverse menu or high demand during peak hours.
- Maintenance and Cleaning: Clean the tandoor daily and monitor for any wear or damage to the clay or gas parts.
- Compliance with Regulations: Ensure your installation meets local safety standards and health codes.
- Staff Training: Train staff in safe tandoor operation and fire safety protocols.
