Tandori Nan’s immediate recipe: Suppose the guests suddenly came to your home or feel that you are eating something special for yourself. In such a position, people often believe that Nan Tinduri should also be found like the phase or the restaurant at home. But then it comes to mind that there is no oven, and how it is made. At the same time, if you are not hot when asking outside, this is not as soft as it is. Moving now from the outside every day falls strongly on the pocket. For this reason, many people are still considering eating Nan. But now this will not happen.

Today we will tell you, which is an instant way in which you can make a lot of soft, swollen tandori in just 5 minutes without an oven. These nan will be so soft that everyone who eats it will bend. The interesting thing is that in this recipe, you will not have to make more preparations or wait hours. Take only some basic things, knead the dough and after 15 minutes, Naan will be ready to eat. This method is very simple that you can make it every day, and if you make special vegetables, you can surprise everyone by serving it. Let’s know how.

First, take flour and flour

To make this instant Tandoori Naan, we took a maida bowl and a wheat bowl. If you want, you can only make it with good flour, but by mixing wheat flour, it becomes healthier and fiber. Mix them well so that there is no block. Mix it well with the help of a spoon.

Put the necessary ingredients in the middle
Now make a small space in the middle of this mixture. In this, we will put two teaspoons of thrombosis (there will be a little sour curd), half a teaspoon of salt, sugar powder, a teaspoon, a teaspoon made and half a teaspoon of Eno. By mode Eno, Naan becomes very swollen. Mix them all well and mix it in flour.

Add the water slowly and knead

Now add a little water to it and the dough. Do not maintain a very narrow flour, and keep almost soft. There is no need to soften the dough, and this is so much that it is well linked. Now cover it and keep it for at least 15 minutes. If you have time, you can also leave for half an hour. If there is not much time, it will last 10 minutes.

Now make a nan dough
The dough will be set after 15 minutes. Lightly and soften it again and cut the dough medium in size. Do not take much dough because many Nan will be formed simultaneously in the pan. Now put the dry flour slightly on this dough and spread it lightly with your hand. Then add the chopped coriander with a small and small east to it so that it looks great.

Roll and keep ready
Now roll this dough. Keep in mind that it does not roll very thin, and keep it a little thick only and then looks good. While embolly, wrap it in length so that the restaurant style is ready. You can also make tours, it’s your will. Likewise, put all the niches and keep it in a dish.

Now let’s learn to make embroidery

Now heat the pan over a high heat for 2-3 minutes. When the pan becomes hot well, then put a little water on the side of the plane from the nan in which fennel and coriander are not applied. Then lower this side and the nan stick in a hot skillet. If you have a large embroidery, you can also put 3-4 Naan simultaneously. When the nan is lightly roasted from the bottom, then bake the pan by operating it and rotating it on a straight flame of gas. This will make the beautiful brown spots on Nan and the taste will be like a tandori completely. (You have to stay in the same way in the form of observation.