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Indian Naan

Veggie.Lover's picture
Ingredients
  Flour 2 1⁄2 Cup (40 tbs)
  Curds 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Melted ghee 1 Tablespoon
  Sodium bicarbonate 3 Pinch
  Poppy seeds 3⁄4 Teaspoon
  Sugar 1 Teaspoon
  Kalonji 3⁄4 Teaspoon
  Luke warm water 1⁄3 Cup (5.33 tbs)
  Milk 3 Tablespoon
Directions

Sieve flour, salt and soda bi-carb into a bowl.
Make a well in the centre.
Add sugar, ghee, curds and water.
Make a soft dough using extra water, if necessary.
Knead the dough till it is smooth.
Place the dough in a bowl.
Cover with a damp towel and lid and place in warm place for two to three hours to rise.
Knead the dough once again.
Make lime-size balls.
Roll each ball on a floured board, to about 5 inches in diameter.
Pull one edge slightly to make a triangle.
Moisten one side slightly and put the wet side down on a hot griddle or tawa.
Brush the other side of the naan with a little water and sprinkle some poppy and kalonji seeds pressing gently with the back of a spoon.
When the underside is cooked, lift the naan with a tong and place it on direct heat slightly away from flame.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish

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