Naan (Indian flat bread)
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Naan is one of the favorite Indian breads. Traditionaly Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called tava.

Although tandoori naan is the best but it can be made at home without tandoor and also in different flavors. 

 

Prepare yeast as per instructions on the box. In a half cup of lukewarm water add sugar and a pinch of salt and mix it well. Add yeast and mix vigorously. Cover the cup with cling film and keep in a dark place for proofing. When you see froth over the water the yeast is ready to be used. 

In a mixing bowl add flour, salt, ghee, yeast and curd. Knead the mixture. If it is too stiff add milk or curd and knead very well for around 10 minutes.  Keep the kneaded flour in the mixing bowl and cover it with cling film and keep it for 2 hours. The flour will rise and it will be ready for making Naan.

Naan

Divide the flour in six equal round balls and cover it with a cloth and keep aside for 30 minutes.

Naan1

Pre-heat the over to the maximum temperature( mine was at 250 C). 

Take a round ball of flour and flatten and stretch it into a triangular or oval shape. Prick it with a fork in 4-5 places. As per your choice of flavour add garlic, coriander or nigella seeds. Bake it in the oven over a pizza stone or baking tray till it is cooked on the side. flip it over and let it cook on the other side. 

Your Naan it ready. Relish it with your choice of curry/sabji or Dal. 

Naan-final1

 

Naan
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Ingredients
  1. 2 cups All purpose flour
  2. 1 tbsp Dry yeast
  3. 1/2 tsp Sugar
  4. 1/2 tsp Salt
  5. 2 tbsp Curd
  6. 1 tbsp Ghee(clarified butter)
  7. For flavour and Garnish: Garlic, coriander, nigella seeds
Instructions
  1. Prepare yeast as per instructions on the box. In a half cup of lukewarm water add sugar and a pinch of salt and mix it well. Add yeast and mix vigorously. Cover the cup with cling film and keep in a dark place for proofing. When you see froth over the water the yeast is ready to be used.
  2. In a mixing bowl add flour, salt, ghee, yeast and curd. Knead the mixture. If it is too stiff add milk or curd and knead very well for around 10 minutes.
  3. Keep the kneaded flour in the mixing bowl and cover it with cling film and keep it for 2 hours. The flour will rise and it will be ready for making Naan.
  4. Divide the flour in six equal round balls and cover it with a cloth and keep aside for 30 minutes.
  5. Pre-heat the over to the maximum temperature( mine was at 250 C)
  6. Take a round ball of flour and flatten and stretch it into a triangular or oval shape. Prick it with a fork in 4-5 places. As per your choice of flavour add garlic, coriander or nigella seeds.
  7. Bake it in the oven over a pizza stone or baking tray till it is cooked on the side. flip it over and let it cook on the other side.
Pepper Garlic Kitchen https://www.peppergarlickitchen.com/

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