Naan 4


 

Naan is a leavened flatbread that is traditionally baked in a tandoor or clay oven. Naan or ‘naan bread’ as it is more popularly know is an integral part of Punjabi food and is famous across the world. I guess one of the most ordered dish in an Indian restaurant. I love naan, we all love naan. For years, I have been trying to perfect the art of baking a soft, fluffy naan and get it’s signature tear-drop shape. Finally I think I have found the answer I was looking for after quite a few trial and errors.

The dough that I use for making the naan is really sticky. This makes it easy to roll them using my fingers, rather than using a rolling pin. And that is what makes me get the tear-drop shape which is a signature shape of naan.

Try my fail-proof recipe and I am sure you will not wait to go to a restaurant to enjoy these delicious flatbread.

 

 

Ingredients:

Plain flour – 2 cups + 1 cup for dusting
Yeast – 1 tsp
Sugar – 1 tsp
Warm water – 1 cup
Yogurt – 3 tbsp
Clarified butter or ghee – 2 tbsp (you may replace this with melted butter)
Salt to taste
Coriander leaves – a handful, chopped
Garlic – 2-3 cloves, grated
Oil – 2 tsp

Method:

  1. In a bowl, take 1 cup warm water and mix it with yeast and sugar. Let it sit for 10 minutes for the yeast to activate
  2. Add ghee to the mixture
  3. In a large bowl, mix together flour and salt
  4. Make a well in the center of the mix and pour the wet ingredients into it
  5. Combine them using a spoon until it comes together
  6. Add yogurt and mix again using a spoon. The dough will be very sticky at this stage
  7. Cover using a cling wrap and let the dough rest for 30 minutes
  8. In another small bowl, mix oil, coriander leaves and garlic. Set aside
  9. Preheat oven at 240 degree Celsius
  10. Once the dough is rested, sprinkle flour on it and make 6 balls out of it. The dough would be very sticky, so you have to add dusting flour to handle it
  11. Take one ball and place it on the dusting flour
  12. Generously coat the ball with flour and transfer on a clean dry board
  13. Spread the dough using your fingers into a circle. Add more dusting flour as needed. You don’t have to roll the dough, it can be easily spread with fingers as it is very moist
  14. Fold into a half to form a semi-circle. Fold again to form a triangle (refer images below)
  15. Spread it into a tear-drop or oval shape using your fingers
  16. Brush the top of naan with coriander-garlic oil
  17. Place on a baking tray and bake for 10-12 minutes or until golden brown
  18. Serve hot

Notes:

  • You may replace ghee with either melted butter or oil
  • The dough is going to be very sticky and hence needs lots of dusting flour while you are spreading it. Be generous while using the dusting flour
  • The naan is usually shaped in it’s signature tear-drop shape. Spreading them from a triangle shape will make it easy to achieve it

 

Combine ghee with activated yeast

Combine ghee with activated yeast

 

Mix flour and salt together

Mix flour and salt together

 

Add wet ingredients to the dry ingredients

Add wet ingredients to the dry ingredients

 

Mix together to form a soft, sticky dough

Mix together to form a soft, sticky dough

 

Add yogurt and mix well

Add yogurt and mix well

 

Divide the dough into 6 parts after resting

Divide the dough into 6 parts after resting

 

Coat the dough with sufficient dusting flour

Coat the dough with sufficient dusting flour

 

Spread into a circle using more dusting flour

Spread into a circle using more dusting flour

 

Fold into a semi-circle

Fold into a semi-circle

 

Fold again to form a triangle

Fold again to form a triangle

 

Spread into a teardrop shape using your fingers

Spread into a teardrop shape using your fingers

 

Place on baking tray and brush coriander-garlic oil

Place on baking tray and brush coriander-garlic oil

 

Naan baked to perfection

 

Naan served as a part of thali

 

 


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