Hello readers,
Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).
There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan".
Ingredients:-
1. All purpose flour- 500g.
2. Canola oil- 2 tbsp.+1 tsp.
3. Whole milk yogurt- 4 tbsp.
4. Active dried yeast- 6g.
5. Sugar - 2 tsp.
6. Kosher salt- 2 tsp.
7. Baking powder- 1 tsp( spooned and leveled).
8. Whole milk- 1 cup( warm).
9. Egg- 1 beaten.
Preparation Method:-
Step 1- Take a large mixing bowl add all purpose flour, now make a well in the Middle and start adding oil(2 tbsp), yogurt, yeast, sugar, salt and beaten egg combine all ingredients with flour very well by milk splashes, mix until it comes to a dough.
Step 2- Transfer the dough on a clean well floured cutting board. It will very sticky so flour your hands, knead the dough until it scrape off your hands and knead again at least for 5 minutes.
Step 3- Now rub 1 tsp of oil over the exterior of the dough, place it in a clean bowl and cover the bowl with a clean cloth place the bowl in a warm spot(beside gas oven) for 2 hours or until doubled in size.
Step 4- After 2 hours take a knife divide the dough into equal sizes (12 pieces), take each piece and roll it into a ball and flatten it between your palms, dust the dough with flour, and roll each piece about 5-8 inches( oval or round) according your choice.
Step 5- Now place a large pan over medium high heat let the pan heat, place the Naan into the pan and cook each side for 30-40 seconds or until it begins to bubble, then turn the Naan by using spatula to cook other side same way, flip the naan one more time , and press on it lightly with the spatula for 10 seconds,then remove to a warm platter, repeat the same process for the remaining dough.( Keep the finished naan in a low oven or wrap in a foil until ready to serve).
Step 6- Before serving brush the naan with ghee or butter according your preference and serve hot with butter chicken, yogurt, onion rings.
Comments
Post a Comment