Instant Naan is flatbread that is popular in South Asian cuisine. Traditionally naan is made up of all purpose flour, yeast, salt, sugar, water or milk and is cooked in a clay oven i.e. tandoor. However various experimentations by the chefs and food lovers not only introduced various flavors to naan but also played with the ingredients. This particular recipe doesn’t call for any yeast, also naan has been cooked without any tandoor but without compromising the texture of naan.
As I already discussed, this particular recipe doesn’t call for any yeast. Instead baking powder is used as a leavening agent. These naan are made up of all purpose flour. I have used milk to knead the dough. Talking about kneading the dough, I can say that kneading the dough is critical. You need to knead (interesting) the dough well. It is the basic naan recipe. I have flavoured it with some onion seeds (kalaunji) and fresh coriander. This is an instant recipe which requires the dough and portions to rest for 15 minutes each, thats it!
1. In a mixing bowl add 2 cup all purpose flour, ½ tsp salt, ½ tsp baking powder, 2 tsp sugar and 2 tbsp oil. Mix everything well.
2. Add milk gradually and make soft dough. Knead the dough for 10-12 minutes till it is soft and elastic.
3. Cover dough with a damp cloth and let it rest for 10-15 minutes. Divide the dough into 6-8 portions, depending upon the size of naan you plan to make. Shape them into balls. Cover with a damp cloth and leave for 15 minutes.
4. Roll the dough into a tear drop shape. Don’t roll it too thin. It should be thicker than the chapatti. Apply little water. Sprinkle some onion seeds and chopped coriander. Roll again.
5. Apply some water on the other side of naan as in the side where there are no seeds and coriander. Then put the naan on a hot skillet with the wet side on the skillet. Naan will stick to skillet. Once you see bubbles appearing, just flip the skillet and let naan cook on gas flame. Once the naan is cooked or gets off the skillet, just cook on the gas flame as we make chapattis.
6. Serve naan hot with any dal or gravy.
PREP TIME 30 minutes
COOK TIME 20 minutes
TOTAL TIME 50 minutes
1. Mix all the ingredients
In a mixing bowl add 2 cup all purpose flour, ½ tsp salt, ½ tsp baking powder, 2 tsp sugar and 2 tbsp oil. Mix everything well.
2. Knead dough using milk
Add milk gradually and make soft dough. Knead the dough for 10-12 minutes till it is soft and elastic.
3. Let the dough rest, divide into portions and let them rest
Cover dough with a damp cloth and let it rest for 10-15 minutes.
Divide the dough into 6-8 portions, depending upon the size of naan you plan to make. Shape them into balls. Cover with a damp cloth and leave for 15 minutes.
4. Roll into naan
Roll the dough into a tear drop shape. Don’t roll it too thin. It should be thicker than the chapatti. Apply little water. Sprinkle some onion seeds and chopped coriander. Roll again.
5. Cook naan
Apply some water on the other side of naan as in the side where there are no seeds and coriander. Then put the naan on a hot skillet with the wet side on the skillet. Naan will stick to skillet. Once you see bubbles appearing, just flip the skillet and let naan cook on gas flame. Once the naan is cooked or gets off the skillet, just cook on the gas flame as we make chapattis.
6. Bon appétit
Serve naan hot with any dal or gravy.
Tip: Do not brush naan with butter or the onion seeds etc will fall off.
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