Naan -is the most popular Indian style leavened bread made with refined flour.
Naan is the most ordered flat bread in all the Indian restaurants. Naan is a leavened bread traditionally cooked in a clay oven or tandoors at restaurant kitchens but at home you can make it in an oven or on tawa or pizza stone. There are many versions of making Naans in each restaurant but the butter naan and the garlic naan are the most popular one. Naan is usually made with refined flour,salt, sugar and for the fluffy texture either yeast or a mix of yogurt and baking soda is used.
You can easily make it on the regular iron roti tawa or in the oven at home. The recipe is quite simple if you have the measurement right. Instead of using only refined flour ,you can mix wheat flour and refined flour both. The traditional way of making it off course with refined flour for the soft texture.
You can top it either with kalonji seeds or sesame and few chopped fresh coriander leaves before rolling and after it is done , apply some melted butter over it before serving.
Naan is usually served with some daal or rich curry like choley, palak paneer, dal makhani etc.or with kababs.
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Butter Naan
Ingredients
- 4 cup Refined Flour / Maida
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 3/4 tsp Salt / Namak
- 1 tbsp Sugar / Chini
- 1 tbsp Cooking oil or ghee
- 1/3 cup Yogurt / Dahi
- 1.4 cup Whole Milk / Doodh
Garnish
- 1 tsp kalonji seeds
- 3 tbsp butter to apply on naan
Instructions
- In a big thali add the maida, soda , salt, baking powder, sugar and mix.
- Now add oil, curd, cooking oil and mix well.
- Now add milk and mix and make a soft dough.
- Add few extra tsp of milk if needed.
- Apply some oil on the dough and keep in a big bowl.
- Cover with a cling film or thick towel and keep covered for 6 hours
- Divide the dough in equal size smooth balls, it will make approx 12 naans.
- Take one balls and put a pinch of kalonji over it and roll out with the rolling pin to make a round or oblong naan of your prefered shape.
Cooking the Naan
- Heat a heavy bottom tawa on medium heat.
- Apply water on the plasin side of naan and stick it on hot tawa.
- After few minutes wne it is partially down, turn the tawa upside down over the open flame.
- Cook till you see few brown spots on the surface.
- Flip the tawa again so nann get cooked from both the sides.
- If you cant flip the tawa then you can do the same using the chimta/ tong
- Remove the Naan from the tawa and apply some butter on top.
- Serve hot with your favourite curry or daal.