Bakery products

Tandoor nan

Tandoor nan

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Ingredients for the Preparation of Tandoor Nan

  1. Flour (wheat) 500 gr.
  2. Yeast - 4 tablespoons to taste
  3. Water (warm) 170 ml
  4. Milk 170 ml
  5. Vegetable oil - 2 tablespoons to taste
  6. Light sesame 20 gr. (for decoration)
  7. Egg 1 pc.
  8. Salt to taste
  • Main Ingredients Yeast Dough
  • Serving 6 servings
  • World CuisineAsian, Oriental


Baking tray, Bowl, Rolling pin, Fork, Serving plate

Preparation of tandyr nana:

Step 1: Cook the dough.

The flour must be sieved with salt and yeast in a bowl. Then gently pour water, milk and vegetable oil into a bowl with flour and yeast, and knead a homogeneous dough. The dough must be beaten with a rolling pin for five minutes in order to make it more elastic. Sprinkle the dough with flour and put in a warm place to approach (for about 1 hour).

Step 2: Cooking the Tandoor Nan.

After the dough rises, add 2 more tablespoons of vegetable oil and thus knead the dough. From this test we form two koloboks and put them again in a warm place so that now the koloboks rise. At this time, you can set to preheat the oven. After the koloboks rise, we form small balls from them, press them with your palm so that a 2-3 cm thick cake is obtained. Then press lightly again, but already on the center of the bun, to get a small depression, where then you need to make a few punctures with a fork. Next, sprinkle the cakes with sesame seeds. If desired, you can grease the buns with an egg. Put the finished cakes in a preheated oven 180 degrees and bake for 20-30 minutes.

Step 3: Serve the tandoor-nan.

Hot ready-made cakes to spread on the front side with an egg diluted in milk - so they will get a pleasant shine. Typically, tandoor-nan is served for tea, but also for various dishes (pilaf, kebab or shurpe, etc.). Enjoy your meal!

Recipe Tips:

- - Tandoor-nan can be cooked with a filling (for example, with onions). To do this, the onion sliced ​​into thin rings is laid out on a dough sheet, twisted into a roll, then the roll is wrapped in a tight snail, in the middle we press the dough with a fist, make holes with a fork, grease the egg and into the oven.

- - In order to prevent the cakes from sticking to the baking sheet, you can either lightly grease it with vegetable oil or cover it with parchment paper.

- - If you don’t have milk at home, it’s okay, you can knead the dough without it. To do this, simply dilute the yeast in warm water and gently pour them into the flour.


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