The Naan originates from India but is today eaten in most types of South Asian restaurants and homes around the globe. It has transformed from a basic form of bread for many to experimental creations by chefs and food enthusiasts today with different fillings and flavours. Generally the dough of naan is made using yeast but in my recipe I have not used yeast it's just you have to give rest to the dough for half an hour.
Ingredients:
1 cup All Purpose Flour (Maida) , (more for dusting)
1½ tablespoons Garlic , ground to paste
4 tablespoons Butter , melted
4 tablespoons Curd (Dahi / Yoghurt)
½ teaspoon Baking powder
½ teaspoon Baking soda
2 tablespoons Coriander (Dhania) Leaves , finely chopped
2 tablespoons Nigella seeds
1½ tablespoons white oil
Salt and sugar , to taste
Water as required
Method:
To begin making the Naan mix flour, water,salt,sugar,yoghurt, baking powder, baking soda and oil in a mixing bowl.
Make a soft dough out of it and keep it aside to rest for ½ an hour.
Grate the garlic cloves,chop the coriander leaves and take nigella seeds in different bowls and keep aside.
Now take a small portion of dough, dust it with all purpose flour and roll it in the shape of naan with the help of rolling pin.
With the help of water wet one side of the naan. Take a normal tava and put the wet side on it.
When little bubbles appear on it spread 1 tablespoon of butter evenly. Turn the pan upside down and let it cook on simmer gas.
About after 1 minute its fully cooked. Take it on a plate and serve hot. Repeat the same process for rest of the naans.
Serve this Naan along with Dal Makhani or Vegetable Malai Kofta or Chicken Reshmi Butter Masala for a delicious weekend dinner.
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