Monday, February 1, 2021

Posted by Mala at 9:00:00 PM No comments

 Naans are flat leavened bread, made in Clay tandoor, and many restaurants make varieties of them.

This recipe is my old Cookery class recipe, slightly modified, and mixed with few ideas of Tarla Dalal also.

I found , these Naans were so easy to make, so soft, and unlike the restaurant made Naans, which become rubbery very soon, these stayed very soft and fluffy.

Also, I did not want to try putting it on  tava, then turning the tava to flames etc.....have seen several videos, where Naans become so black...simple steps I took, and the result was amazing!!! I think, making these easy and simple naans is going to be a regular feature in  malpatskitchen

Also, I wanted to make them small. And, wanted to experiment with a very small quantity, they were perfect!!!




Ingredients
Maida/All purpose flour - 1/2 cup
Instant dry yeast - 1/4 tsp
Sugar - 1/4 tsp
Lukewarm water - 21/2 tbsps
Curds - 1 tbsp
Melted ghee - 1/2 tbsp
Baking powder - 1/8 tsp
Salt to taste
Kalonji/nigella - 3/4 tsp for topping
Melted butter for brushing
Some flour for dusting
Recipe cuisine: North Indian; Category: Lunch/Dinner
Prep time: 2-3 hrs; Cooking time: 3-4 minutes for each Naan

Yields 3 mini Naans

Instant Yeast and Sugar taken in a cup


Lukewarm water added, and mixed. Water should never be hot, otherwise Yeast won't bloom and will die.


Cover with a lid, and leave it for 30-45 minutes


In the mean time, in a bowl, take All purpose flour, curds, melted ghee, salt to taste and baking powder


Frothy and bloomed Yeast after 45 minutes


Add the yeast to the flour. I did not have to add any extra water. Just grease your palm with some cooking oil......Incase you feel you need to add more water, you can add just a tsp of water or lukewarm milk.


and knead to a soft dough, smear some melted ghee on top,  cover with a wet cloth and leave for minimum an hour.


This is after 11/2 hours...see how dough has doubled in size!!! you can see many air pockets too.


Punch the dough, and again knead well.


Dough divided into 3 balls.


Make the ball slightly elongated, so that you will get longish Naans...and sprinkle some kalonji on top, and slightly press with your fingers


Dust some flour, and roll into an oval shaped Naan


3 Naans rolled and kept


Heat a non stick pan, keeping the flames on medium, place a Naan


Press softly with your fingers delicately, and dry roast both sides, like how we do for phulkas


The dough is so pliable and soft, you can see, how it is puffing up nicely



Then just like phulkas, cook over flames, flip, then cook the other side



Keep on a plate


Smear some melted butter on the Naan. 


Don't they look so good???




With Paneer butter masala, and peas pulav, isn't it an absolute North Indian feast???


Notes
*If you want to make garlic naans, after rolling out a bit, add very finely chopped garlic and finely chopped cilantro.
This post first appeared in www.malpatskitchen.com


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