Flaky, Crispy and Soft Tandoori Flatbreads are the perfect companion to Indian dishes. You may have surely enjoyed the soul-relaxing taste of Indian breads prepared in Tandoor accompanied by many dishes at Indian restaurants in Calgary. Although flatbread tastes lip-smacking, do you know how these tandoori flatbreads with perfect texture are prepared?
No, just preparing the dough and heating it inside the tandoor is not the secret behind its perfect texture. There are certain techniques that chefs follow to serve you an Indian Flatbread that is succulent. Keep reading to know the secrets.
Perfection in Dough Preparation
The real naan offers a soothing texture after chefs prepare its dough perfectly. They mix wheat flour, and refined flour and knead it for a couple of minutes until it blends properly and becomes a soft dough.
After a few minutes, they knead the dough once again until it becomes cookable. Preparation of dough needs practice to bring a chewy and elastic texture to Naan or flatbread every bite.
Inclusion of Raising Agent
Do you know why chefs use raising agents to prepare Naan, Paratha, and roti inside the tandoor? No! Well, the bubbly texture that naan offers comes from the inclusion of raising agents such as Yeast or Baking Powder.
Adding it, knead the dough immediately in just 15 minutes when covered under a damp cloth inside a bowl. The process boasts a few bubbles and changes the overall texture of the dough. This process brings the soft and more tender crumb to the Tandoori flatbreads after cooking.
Flavorings
Do you know sugar and salt are added in very little quantity to flatbreads at Indian restaurants in Calgary? Yes, every chef adds a pinch of sugar and salt to help the yeast to get to work. Other than this, the garlic naan, butter naan, stuffed naan and others are flavored by stuffing chopped veggies or a generous dollop of butter.
Inserting Inside The Tandoor
After the perfectly prepared dough is stuffed with ingredients, the process of heating inside the tandoor begins. The chef waits until the Tandoor reaches 400°F. They then cut a piece of dough equal to the size of an apple and roll it. They put it inside the Tandoor holding rolled dough with a gloved hand and stick the naan against the wall. After waiting for a few minutes, they remove the flatbread using a pair of bread Skewers.
Types of Tandoori Flatbreads
Amritsari Kulcha: It is a famous kind of Tandoori flatbread served usually with chickpeas curry. Its perfect texture is often consumed by heating it inside the Clay oven. It is usually served piping hot brushed with ghee on the upper side.
Naan: All-time favourite and traditional bread of Indians Naan is soft and crunchy at the same time. Drooping its rolled dough inside the tandoor results in a tear-drop shape, making it soothing and delectable. It is ideal to enjoy a variety of Indian dishes,
Lachha Paratha: Most Indians love to enjoy Lachha Paratha with Dal Makhani and Butter Chicken at a fine dining restaurant Calgary. It is a popular variant of Indian tandoori flatbread that is flaky and golden brown. It is layered bread that is infused with desi ghee from bottom to top.
Last Words!
Now you may have come to know how flatbread prepared inside the tandoor gets its perfect texture. Indian tandoori flatbreads can be savored on any occasion.
They taste best when served brushed with desi ghee. Next time you visit a restaurant in Calgary do enjoy these flatbreads with any of your favorite Indian curries.