Naan is a leavened flat bread.It’s typically known to accompany curries, soups and stews in Indian cuisine.It is traditionally cooked in a clay oven or “tandoor”. This recipe uses a regular home oven.
Preparation time :2 hours
Cooking time :30 min Yield:6 Naan
- 2 cups of All Purpose flour (Plain flour or maida)
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- Pinch of baking soda
- 2 tablespoons of oil
- 2 1/2 tablespoons yogurt (curd or dahi)
- 3/4 cup lukewarm water
- 1 teaspoon of clear butter (ghee) to butter the Naan
- 1/4 cup All Purpose flour for rolling
- Dissolve yeast in lukewarm water and let isit for 10 minutes or until the mixture becomes frothy.
- Add sugar, salt and baking soda to the flour and mix well.
- Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough.The dough will soften as it rises.
- Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.(as shown in picture)
- Heat the oven to 500°F .
- Next turn the oven to high broil.
- Knead the dough for about one minute. Divide it into six equal parts.
- Roll each piece of dough, into six ovals. Dust the surface lightly with dry flour to help with the rolling.
- Sprinkle some small cutted garlic pieces .
Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking tray and put it into the oven. Bake the naan two at a time. The naan will take 7 to 8 minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
Take naan out of the oven and brush lightly with clear butter or ghee.
Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.
I served mine with this delicious matar paneer and aloo masala recipe. Though the naan would be delicious with any soup/stew/curry concoction you can dream up.
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