Indian bread is the perfect compliment to the wide array of gravy dishes. Every time I go to an Indian restaurant, I have to get a portion of naan. It comes in so many forms: Plain, Butter, Garlic, Cheese, Paneer, etc. There is no end to the variety of Indian cuisine, and this is true for naan as well. I tried making naan at home even though I don’t have a tandoor! It came out soft, warm and fresh. I loved it! It is by no means exactly what you will find in restaurants, but it tastes wonderful and should be tried. You can enjoy it with the other gravy dishes on my blog….
Time:
- Prep time – 2.5 hours
- Cook time – 5 minutes
Ingredients:
- All purpose flour – 1/2 kg
- Butter – 1 tsp
- Milk (lukewarm) – 1/4 cup
- Plain unsweetened Yogurt – 1/2 cup
- Sugar – 1 tsp
- For the milk and yeast mix
- Soda – 1/2 tsp
- Egg – 1
- Yeast – 1/2 tsp
- Sugar – 1/2 tsp
- For the final dough mix
- Salt – 1/2 tsp
Method:
- Mix milk with sugar and yeast. Keep aside for 15 minutes
- In a separate bowl, mix butter with all purpose flour. Then add the rest of the ingredients and make a dough. Cover the dough with a damp cloth and set aside for 5 hours
- After the dough is ready, take a small portion of the dough and roll into a ball. Then flatten the ball of dough until it is has a 4 inch diameter and brush water on one side
- Meanwhile, heat a flat iron pan (tawa). Lay the wet side of the flattened dough on the hot tawa for a minute. Then hold tawa upside down onto the flame till the naan puffs up
- Remove and serve 🙂 (You can spread little butter on the hot naan to make it butter naan, or sautéed butter and garlic to get a garlic naan)
Alisha Cooking 