Naan is a leavened Indian flat bread which is traditionally made in Tandoor oven in different flavors such as garlic and herbs.UsualIy for naan,all purpose flour is used,but to make it healthy,today I made it with wheat flour on the stove top and served along with paneer tikka masala.Now on to the recipe......
Ingredients | Ingredient | Quantity |
|---|
| Wheat Flour | 2cups |
| All purpose flour/Maida | 1cup |
| Yeast(rapid rise) | 1tsp |
| Milk | 1/4cup |
| Curd | 1tbs |
| Oil | 2tbs |
| Salt | 11/2tsp |
| Baking soda | a pinch |
| Baking powder | 1/8tsp |
| Sugar | 1tsp |
| Water | 1/4cup |
| Butter(for brushing) | as needed |
Method Activate the yeast by adding in a luke warm water with the sugar,milk and keep it for 5 minutes,till the mixture gets frothy.
Meanwhile add oil,curd,salt,baking soda,powder and to the flour.Mix it with milk and yeast mixture little by little to form a dough.Use milk or water as needed for kneading.Grease the palms with oil and knead the dough for atleast 5 minutes.
The dough should be soft and piable,cover it with a plastic wrap and keep it in a warm place for 1-2 hours to raise(turned on the oven light and kept inside).After an hour or two take out the dough and it would have doubled in size,punch down the air and knead it for a while.
Divide the dough into equal portions.Take one divided portion on a floured surface and press it gently,roll into a oblong shape using a rolling pin.Brush the top of the surface with water.
Heat the heavy bottom griddle,place the wet side on the bottom of the griddle and cook it covered for a minute in a medium flame.Flip it to the other side and cook it till the spots appear.Brush it with butter both the sides.
Serve it with the curry of your choice.
Enjoy............................. - The griddle should be really hot while placing the wet side of the naan on the griddle.
- If you are using garlic or herbs,gently press it before brushing the water.
- If you are using a gas stove,after one side cooked you can directly put on the wire rack on a flame.
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