Naan is a delicious leavened bread associate withthe tandoori dishes of Northern India. Goes well with North Indian dishes like Butter chicken masala, kebabs …
Makes : 6
A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.
1 teaspoon dry yeast
2 tablespoon (30 ml) warm water
1 teaspoon sugar ( for yeast )
Mix 1 teaspoon sugar with 30 ml warm water. Add 1 teaspoon yeast and keep aside for 25 minutes ( cover, keep in warm place , until well risen) until completely dissolves.
For the dough:
1 1/2 cups - 300 g( Indian standard measuring cup of 200 ml / 8 oz capacity) plain flour ( maida )
4 tablespoon (60 ml) warm milk
2 tablespoon curd / yogurt
1 teaspoon sugar ( for dough )
2 teaspoon chopped coriander leaves
4 teaspoons very finely chopped garlic
Butter for applying ( optional)
Sift flour and salt into a large bowl; add yeast mixture, sugar and curd. Make a soft and elastic dough with warm milk (3- 4 tablespoon).
Place the dough inan airtight / Tupperware container for about 4 hours or until the dough is doubled in size (or keep it in a deep steel bowl. Cover with a wet towel over it. Wet towel and dough should not touch each other).
Divide the dough into six equal portions. Roll them into balls and gently flatten each ball with a rolling pin to give a round chapati like shape. Then stretch on one side to form oval shaped naan ( or you can make round shape ). Spread 1/2 teaspoon chopped coriander leaves and finely chopped garlic and press lightly on top of each prepared naan.
Heat an iron tawa ( heavy based frying pan ) until hot. Reduce heat to medium and cook naan on both sides, ( one naan at a time ) until done ( change in the color / light brown / golden spots / nice aroma ). Do not fry on high heat. Apply butter and serve hot with Paneer Butter Masala / Mughlai / Tandoori dishes....