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FAQ’S – Tandoori Naan Bread Recipes

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No, a regular oven, tawa (griddle), or cast iron skillet can also give excellent results.

Yes. Use baking soda or baking powder to get a fluffy texture without yeast.

The dough may not be soft enough, or the cooking surface isn't hot enough. Resting the dough also helps.

At least 1 hour. Longer fermentation gives more flavor and better texture.

All-purpose flour (maida) is commonly used, but you can mix it with whole wheat flour for a healthier version.

Yes! Stuffed naan options like garlic, cheese, or paneer naan are super popular and easy to make.

Use high heat and a hot surface. A broiler, open flame, or cast iron skillet works well.

Pair them with mint chutney, pickled onions, and warm naan or rice for a complete meal.

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