NAAN - Rekha Vishwanath Nayak
3 cups flour (2 cups whole wheat flour + 1 cup maida/all purpose flour or half-half of both or just all purpose flour) (i used only all purpose flour)
1.5 tsp baking powder
a pinch or ¼ tsp baking soda
salt as requiredwet ingredients to be mixed:
3 tbsp yogurt (dairy or vegan)
2 tbsp milk (dairy or vegan)
¾ or ⅔ cup water or as required
2 tsp sugar or organic unrefined cane sugar
additional ingredients:
3 tbsp oil for kneading in the dough
1 tbsp mix of onion seeds (kalonji) and melon seeds (magaz) or sesame seeds ( i used only sesame seeds here)
oil, ghee or butter as required for applying on the naan (optional)
3 tbsp oil for kneading in the dough
1 tbsp mix of onion seeds (kalonji) and melon seeds (magaz) or sesame seeds ( i used only sesame seeds here)
oil, ghee or butter as required for applying on the naan (optional)
Instructions
mix water, milk and yogurt.
stir in the sugar in the above mixture.
sieve the flours, baking powder, baking soda and salt.
mix the flour with the wet ingredients that we made first.
knead to make a smooth dough.
if the dough looks dry then add some water and knead again.
the dough should be smooth and soft.
cover with a wet cloth and keep aside for 10 minutes.
after 10 minutes, add oil and knead the dough again.
cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.
make medium sized balls of the dough.
roll in a small circle and sprinkle some onion seeds on the dough.
roll into a four or five inches round circle.
if you want you can stretch the dough to one side to give a tear shape to the naan.
on a hot tava or griddle, place the naan
partly cook both the sides of the naan on the tava
then place the naan with the help of tongs on fire
and cook both the sides till they get browned and slightly charred.
when done then remove the naan and apply some butter, ghee or oil on the naan. you can have them plain also.
alternatively, you can also cook the naan in a tandoor or bake them.
place the naan for baking on a greased hot tray or stone and bake in a preheated oven at your ovens highest temperature.
serve the naan hot or warm with any paneer or vegetable curry or even with dal.
stir in the sugar in the above mixture.
sieve the flours, baking powder, baking soda and salt.
mix the flour with the wet ingredients that we made first.
knead to make a smooth dough.
if the dough looks dry then add some water and knead again.
the dough should be smooth and soft.
cover with a wet cloth and keep aside for 10 minutes.
after 10 minutes, add oil and knead the dough again.
cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.
make medium sized balls of the dough.
roll in a small circle and sprinkle some onion seeds on the dough.
roll into a four or five inches round circle.
if you want you can stretch the dough to one side to give a tear shape to the naan.
on a hot tava or griddle, place the naan
partly cook both the sides of the naan on the tava
then place the naan with the help of tongs on fire
and cook both the sides till they get browned and slightly charred.
when done then remove the naan and apply some butter, ghee or oil on the naan. you can have them plain also.
alternatively, you can also cook the naan in a tandoor or bake them.
place the naan for baking on a greased hot tray or stone and bake in a preheated oven at your ovens highest temperature.
serve the naan hot or warm with any paneer or vegetable curry or even with dal.
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