|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs) (Water To Flour Ratio 1:2)|
1. Dissolve the sugar in 3 tablespoons of lukewarm water and add the yeast. Leave for 10 minutes in a warm place until it gets frothy.
2. Measure the flour in a bowl, add salt, the yeast mixture and 1/2 cup water.
3. Blend with hand or a wooden spoon, to make a sticky dough.
4. Form into a ball and return to the bowl, lighted greased with oil.
5. Cover the bowl with a wet towel and keep it in a warm place for about 30 minutes to ferment.
6. The dough will not rise much, but will become elastic with the formation of gluten.
7. Turn out the dough on to a floured work surface and knead for about 10-12 minutes until smooth and elastic.
8. Divide the dough into 4 equal portions and let rest again for another 10 minutes
9. Heat a griddle on high and once hot and smoking; reduce the heat to medium high.
10. Start shaping the naan using a rolling pin and plenty of dry flour.
11. Transfer to the hot griddle and within seconds you will see bubbles on the top of naan.
12. Once the bottom surface is golden brown, Remove the griddle and transfer the uncooked surface of naan directly over the flame, using a pair of tongs.
13. Keep rotating the naan with the help of tongs for uniform cooking. You can also flip the naan every now and then on the fire
14. Once both the sides are done, which will take about 30 to 40 seconds, transfer on to a serving plate or bread basket.
15. Brush with clarified butter.
16. Continue to prepare the remaining naans.
17. Serve the hot crispy, chewing and soft buttery naans with an Indian curry or lentil dish.
Calories 176 Calories from Fat 4
% Daily Value*
Total Fat 0.47 g0.72%
Saturated Fat 0.07 g0.37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 122.2 mg5.1%
Total Carbohydrates 37 g12.4%
Dietary Fiber 1.3 g5.3%
Sugars 1.4 g
Protein 5 g9.8%
Vitamin A Vitamin C 0%
Calcium 0.7% Iron 12.2%
*Based on a 2000 Calorie diet