Naan ... Butter Naan
Recipe from Sanjeev Kapoor’s Khazana of Indian recipes cookery book.
A popular leavened Indian bread.
Preparation Time : 1 hour
Cooking Time : 20 minutes
Makes: 8
Servings : 4
Ingredients
Refined flour (maida) - 4 cups ( 400 g )
Baking powder - 1 teaspoon
Soda bicarbonate - 1/2 teaspoon
Salt - 1 teaspoon
Sugar - 2 teaspoons
Egg - 1
Milk - 1 cup
Yogurt - 2 tablespoons
Oil - 2 tablespoons
Onion seeds (kalonji) - 2 teaspoons ( optional )
Butter - 2 teaspoons
Baking powder - 1 teaspoon
Soda bicarbonate - 1/2 teaspoon
Salt - 1 teaspoon
Sugar - 2 teaspoons
Egg - 1
Milk - 1 cup
Yogurt - 2 tablespoons
Oil - 2 tablespoons
Onion seeds (kalonji) - 2 teaspoons ( optional )
Butter - 2 teaspoons
Method
Sieve flour with baking powder, baking soda and salt. Add sugar, egg, milk, yogurt and water.
Knead well into a medium soft dough.
Apply a little oil and keep it under wet cloth for one hour.
Make eight equal sized balls.
Apply a little oil and put onion seeds ( optional ) on top. Press sides first and then centre of the dough ball. Give a round flat shape.
Knead well into a medium soft dough.
Apply a little oil and keep it under wet cloth for one hour.
Make eight equal sized balls.
Apply a little oil and put onion seeds ( optional ) on top. Press sides first and then centre of the dough ball. Give a round flat shape.
Pick in hand and pat to give it a round shape of about six inches diameter. Stretch it from one side to give a triangular shape. Put it on a cloth pad and put it on a preheated tandoor wall or cook in a preheated oven at 200ºC.
Remove using skewers / tongs when it is crisp and lightly browned on both sides ( 3 - 4 minutes for each side ). Serve hot topped with butter.
Remove using skewers / tongs when it is crisp and lightly browned on both sides ( 3 - 4 minutes for each side ). Serve hot topped with butter.
1 comment:
I've only ever seen naan bread recipes with yeast. Your bread looks delicious and easy to make. Maybe I will finally get around to making some. Thanks for sharing.
Post a Comment