Naan is an Indian flat-bread belonging to the category of leavened, baked preparations. In India, it is typically prepared in a clay oven or tandoor, but can also be made using inverted kadhai, cookers and simply by baking in an oven.
Here's a no-soda, no-yeast recipe for Naan. I tried it plain and with mint and coriander leaves. You can try your own variations too.
PUDINA NAAN
Ingredients :
Refined flour (Maida) - 2 cups
Curd - 8 tbsps
Salt - 1/2 tsp
Milk - 3/4th cup
Baking powder - 2 tsps
Melted Butter - 2 tbsps
Chopped Mint leaves - 1/2 cup
Pinch of sugar
Butter for cooking
Method :
1. Sift together the refined flour, baking powder, salt and sugar in a bowl.
2. Add the 2 tbsps butter and mix with hands so that it gets well incorporated with the flour.
3. Make a well in the centre and gradually add the curd, mixing it with the flour simultaneously. Add the milk and mint leaves now and knead into a soft dough. Use water if required. Apply a little ghee (Clarified butter) and gently knead again. Cover with a wet muslin cloth and leave aside for 3 to 4 hours
4. Punch the dough with light hands. Divide into equal portions. Roll it out maintaining the thickness of a pizza, or flatten with greased hands. Apply butter on the naan.
5. Place the naan in a greased baking tray and bake @ 250deg C for 15-20 mins. Alternately, wet the top of the naan generously, instead of applying butter, and stick the wet side firmly on the base of a wide bottomed kadhai or pressure cooker. Place it inverted over the gas flame for about 5-7 mins and check if done.
Serve hot with desired accompaniment.
Here's a no-soda, no-yeast recipe for Naan. I tried it plain and with mint and coriander leaves. You can try your own variations too.
PUDINA NAAN
Refined flour (Maida) - 2 cups
Curd - 8 tbsps
Salt - 1/2 tsp
Milk - 3/4th cup
Baking powder - 2 tsps
Melted Butter - 2 tbsps
Chopped Mint leaves - 1/2 cup
Pinch of sugar
Butter for cooking
Method :
1. Sift together the refined flour, baking powder, salt and sugar in a bowl.
2. Add the 2 tbsps butter and mix with hands so that it gets well incorporated with the flour.
3. Make a well in the centre and gradually add the curd, mixing it with the flour simultaneously. Add the milk and mint leaves now and knead into a soft dough. Use water if required. Apply a little ghee (Clarified butter) and gently knead again. Cover with a wet muslin cloth and leave aside for 3 to 4 hours
4. Punch the dough with light hands. Divide into equal portions. Roll it out maintaining the thickness of a pizza, or flatten with greased hands. Apply butter on the naan.
5. Place the naan in a greased baking tray and bake @ 250deg C for 15-20 mins. Alternately, wet the top of the naan generously, instead of applying butter, and stick the wet side firmly on the base of a wide bottomed kadhai or pressure cooker. Place it inverted over the gas flame for about 5-7 mins and check if done.
Serve hot with desired accompaniment.
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