Skip to main content

Indian Naan Bread Recipe

 


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 Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).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.


image credit: source1, source2

Comments

Last week's top

Kashmiri Special Mutton Recipe - Aab Gosht (Lamb cooked in milk)

  image credit Hello readers,        Today I'm going to share another savory recipe for mutton lovers."Aab Gosht" is one of the most popular dishes in Kashmir food and culture. The Mutton is cooked in milk and spices. Succulent meat that tears right from the bone. Once you have tasted this, you will forget all other Mutton dishes. So let's start! Ingredients:- 1. Mutton/Lamb- 1 kg.(1/2 kg boneless & 1/2 kg with bone). 2. Full cream Milk- 1 litre. 3. Muslin cloth- 1"×1" size. Whole spices:- 1. Whole cinnamon-2( 1inch stick). 2. Black cardamom-2( whole). 3. Green cardamom- 4(whole). 4. Fennel seeds-1/2 tbsp. 5. Black pepper corns- 4-5(whole). 6. Garlic-3(cloves). 7. Salt-1 tsp. 8. Cloves- 5-6(whole). 9. Caraway seeds- 1 tsp(whole). For Gravy:- 1. Onion- 6 medium ( finely sliced). 2. Garlic paste- 2 tsp. 3. Ginger Powder- 2 tsp.(can use ginger paste also). 4. Green chill paste- 2 tsp. 5. Black pepper Powder- 2 tsp. 6. Fennel powder- 1/2 tbsp. 7. Salt- To ta...

My first recipe - Traditional Indian Sweets "Jibhey Gajaa"

Hello readers,       Today I'm going to share my first recipe with you,  before that I will share you the story of this dish, this is a sweet dish and very popular in Odisha (an eastern Indian state on the Bay of Bengal), they devoted this dish to Lord Jagannath (Hindu GOD), the dish named Jibhey Gajaa. This name was given because this sweet dish looks like a tongue (jiv in Bengali), you can keep this sweet in air tight container for long period & don't need refrigerate, so let's start. Ingredients: 1. Flour (250gm) 2. Sugar (500gm) 3. Vegetable oil (250ml)  4. Salt (As needed) 5. Ghee (2 table-spoons) 6. Water (100 ml) 7. Cardamom powder (1/2 table-spoon) Preparation: 1) First take a bowl , give 70% flour in it, add pinch of salt, 1 tea spoon sugar & 2 teaspoon vegetable oil. Stir continuously until mix it properly with spoon, now add some water and make a medium soft dough. 2) Now keep it aside, take a pan keep it on...

Kashmiri pulao

  Hello friends,     I am here today to share with you an another famous delicacy of Kashmir, " Kashmiri Pulao". Before that let me share with few information related to pulao. According food historian K.T Acharya, the Indian epic Mahabharata mentions Pulao is used to refer to a rich dish in ancient Sanskrit, works such as the " Yajnavalkya Smriti". The earliest documented recipe for pilaf comes from the tenth-century. Pulao became standard fare in the middle East and Tanscaucasia over the years with variations and innovations by the Persians. Arabs, Turks and Americans. It was introduced to Israel by Bukhara and Persian Jews. Hope you like the information. So let's start making "Kashmiri Pulao". Ingredients:- 1. Basmati rice- 1 cup. 2. Ghee- 2 tbsp. 3. Rose water- 1tsp. 4. Saffron- 2 pinch. 5. Milk- 3 tbsp(warm). 6. Caraway seeds- 1tsp. 7. Green cardamom- 3-4 pods. 8. Black Cardamom- 2 pods. 9. Cinnamon stick- 1 inch. 10. Cloves- 3(whole). 11. Bay lea...