Naan (Persian: نان, Hindi: नान, Urdu: نان, Punjabi: ਨਾਨ, Pashto: نان, Uyghur: نان, Kurdish: nan) is a leavened, oven-baked flatbread.
I am sure most of you will be ordering naan along with paneer butter masala ,chole,veg kolhapuri , matar paneer,shahi paneer or dal makhani whenever you visit any restaurant
As we know mostly naans are made using maida or all purpose flour but Todays naan is made from whole wheat flour (chapati ata) or gehu ka ata which makes it more healthy
i have combined both whole wheat flour and all purpose flour. I have used 2: 1 proportion of whole wheat flour and all purpose flour,but you can use 1:1
Though naans are made in tandoor but today we are making it using a tava on stove top.also this recipe does not needs yeast.
i was a bit skeptical as i was using wheat flour instead of maida but naan not only tasted wonderful but it also remained soft .
Yes it didnt turn rubbery like restaurant naans even after few hours
Ingredients
2.5 cups Whole Wheat Flour/gehu ka ata
½ cup All Purpose Flour/Maida (you can use Wheat flour upto 3 cups instead of maida or use both of them half half)
¼ cup warm Milk
1 cup Yogurt
1.5 tsp baking powder
a pinch or ¼ tsp baking soda
1.5 tbsp Sugar
1-1½ tsp Salt
2 tbsp Oil
Warm water for kneading
For Topping
Nigella seeds,black Sesame Seeds ,mint leaves or finely chopped Coriander Leaves)
Ghee/Butter
Wheat flour/All purpose flour for dusting
Method
1 Sieve flour, baking powder, baking soda and salt two times. Place the sieved flour on a wide plate. Make a well in the centre of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough.
2.Finally add oil and kneed for a while till the dough springs back when you press with your finger. Cover with moist cloth and let it rest for 2 hrs.The dough will double in size by then.
3.After two hrs, knead the dough gently for 2 mts.Divide the dough into equal sized balls.
4.Place a large lemon sized dough and roll into a thick roti, slightly elongated in shape.(triangular/pear shaped) .Sprinkle a few mint or coriander leaves /onion seeds/kalonji/sesame seeds. roll lightly with rolling pin so that they get fixed to the naan.
5.Now reverse( turn it ulta /upside down so that sesame seeds goes down) the naan, Wet your fingers with water and Apply water on top of the naan .
6.Place it on the skillet wet side facing down. This will make the naan stick to the skillet. Cook closed for a min. You will find bubbles on the naan when you open it.
7.Now cook the other side of the naan over direct heat of the burner using tongs, spreading the naan all over the heat such that brown spots appear. Do this for a few secs only and not too close to the flame.
8.Brush some butter over the naan and serve hot with paneer butter masala / paneer tikka masala /dum aloo/ butter chicken / dal makhani /Methi Matar Malai /palak chicken/kadhai paneer.
Tips:
Do not use non stick tava.
Do not make them too thick as they puff up when baked.
For oblong shape, roll it circular and while putting on the hot griddle pull it from one side to get the shape.
Alternately, you can pat the roti instead of rolling it, and stretch it using your fingers
Use lightly sour curd for best result.
Resting time is more important to get a soft naans, so try to give at least 2-3 hours resting time.
You can even use 1tsp yeast and reduce yogurt to 2-3 tbsp instead of 1 cup in above recipe.
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