DISH NAME : NAAN (YEAST AND ALL PURPOSE FLOUR)

Preparation Time : 1.5 hours

Cooking Time : 20 minutes

Description

Naan is a leavened bread as it uses a rising agent. Naan is traditionally made in a tandoor oven. Typically, naan is served hot brushed with ghee or butter. It is served plain or served stuffed.Kheema naan is stuffed with a minced meat mixture. Peshawari and Kashmiri naans are filled with a mixture of nuts and raisins, whereas Roghani naan from Pakistan is sprinkled with sesame seeds.

Note

1) Naan made in the oven is not very soft, whereas stove top one is much softer.
2) The disadvantage of stove top is that, the naan cannot be shaped too long. You can make only small naans.
3) Egg can be added to the dough, in that case adjust adding buttermilk accordingly. Eggs make the naan richer and softer.
4) Some people substitute yeast with baking powder, but in that case naan will brown faster. Also it wont rise like the yeasted one.
5) Dry yeast is dormant and warm wter is added to awaken it. Sugar is added as a feed to the yeast . If the water is too hot, it will kill the yeast.
6) For garlic naan, add finely chopped garlic to naan, and press slightly with hand.
7) For mint or pudina naan, finely chop mint and add to the top of naan and press with hand.
8) If you are making naan on stove top, then roll into small naans. In that case you will get about 8 naans.

Method

1) Take yeast in a bowl. Add warm water to it. The water should only be slightly warm, not hot. Add sugar and keep aside. Let it bubble and rise and form a froth on top. Will take from 7 to 10 minutes.
2) Mix flour with salt and oil.
3) When yeast froths, add to flour mix. Mix well. Add buttermilk gradually incorporating it with the flour. Keep adding buttermilk till you can form a smooth dough. If the dough is sticky while kneading, add little oil to your hands.
4) Keep the dough covered in a warm place in an oiled container till it rises well. Will take approximately 35 to 40 minutes.
5) Take out the dough, punch it down and divide into 4 or 8 balls. Knead to a smooth ball. Cover with a wet cloth and keep aside for about 30 minutes, till it rises again.
6) Then take out and roll out into a tear drop shape (circular- triangular shape).
7) Stove top method:-
Heat a tawa and when its really hot sprinkle a little water on the tawa and pour out the water. Immediately after the water has almost dried, but not fully dried, place the naan on the tawa. The water in the tawa will help the naan to stick to tawa when turning it upside down without falling. When one side is cooked turn the tawa upside down so that the other side of naan would be cooked directly over the flames. Take care not to burn. Adjust and hold the tawa accordingly over the flame. When done, remove and smear with butter.
8) In oven:-
Preheat oven to bake mode at 225 degree C. Grease a baking tray.
Shape the naan and keep it in the tray. Bake for about 10 minutes or till the naan is risen and golden. Take out and apply butter.

Serving Suggestions

Serve with butter chicken or any thick gravy dishes.