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Isifol-line Tandoori Garlic Naan Isifol-line


  • 1/4 cup warm/hot water.
  • 1 tablespoon sugar.
  • 3/4 teaspoon active dry yeast.
  • 3/4 cup warm milk.
  • 1 cup plain yoghurt.
  • 4 cups all-purpose flour.
  • 1 1/2 teaspoons baking powder.
  • 1 teaspoon baking soda.
  • 1/4 teaspoon salt.
  • 1/4 cup butter or ghee.
  • 1/2 cup minced garlic & cilantro.


  • Dough preparation.
  • Combine water, sugar, and yeast – stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to rise.
  • Add milk, yoghurt, flour, baking powder, baking soda, and salt and mix them with a silicone tool to form a dough. It should be sticky.
  • Divide into baseball size spheres.
  • Cover and let sit for 1 hour.
  • Bake in Tandoor.
  • About 1 hour before cooking, start-up tandoor with charcoal (or gas).
  • Get temperature up to between 750° – 900° F (Point IR Gun at middle of clay).
  • Apply Dough.
  • Pat down and make into a flatbread dough.
  • Add garlic and cilantro to the dough
  • Hold cushion in a manner you will use to apply to the tandoor wall.
  • Apply dough to another side of the cushion (garlic/cilantro side touching cushion).
  • Pat downside that will touch the tandoor wall with dabs of water.
  • Apply to the tandoor wall (use a glove if necessary).
  • Watch as the bread bakes.
  • After about 60-90 seconds, remove with bread removal skewers and place on the surface. Apply dabs of butter or ghee to bread. Cut into pieces and serve.

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