Naan (Indian Flat bread)

Most of my regular readers might know for the past 8 days I was posting Indian wedding occasion food, for next 7 days I am going to post traditional foods for BM # 27.

Today it’s going to be the most popular, Naan or Flat bread originates from India during 1300 AD, and during the Mughal era they accompanied by keema or kebab and became a popular breakfast food. Now days, Naan became an important dish in South Asian cuisines. Traditionally it’s cooked in tandoor and brushed with butter or ghee (clarified butter).

Hope this will be one of the favorite dishes for most of the people, when I saw this homemade naan recipe from Radhika’s space, planned to try it out. It was worth trying, we all loved it turned perfect even without yeast and tandoor.

 

Ingredients:

All purpose flour	1 cup
Fresh bread	2 slices
Yogurt fresh	¼ cup
Backing soda	a pinch
Milk	¼ cup
Sugar	1 tsp
Salt	as per taste
Oil	2 Tbsp
Butter or ghee	2 Tbsp

 

Directions:

1. Trim the edges of bread and cut into four or five pieces, using a mixe or blender pulse it couple times and it will turn to bread crumbs.
2. Transfer this to large mixing bowl; add sugar, baking soda, yogurt and milk. Mix well and let it rest for half an hour.
3. After half an hour add flour and salt to the bread mixture and mix everything to dough, grease your palm with oil and knead the dough for 10 minutes until the oil is done. Finally apply some oil to the dough and let it rest for 3 hours in an air tight container.
4. After three hours, divide the dough to six equal parts make small orange size balls.
5. Dust the rolling area, pat the naan using your hand or roll it using rolling pin to form any shape.
6. Heat a tava or griddle (stove top is best for this) once it’s super hot sprinkle some water and place the rolled naan over the water and close the lid immediately.
7. After 30- 40 seconds flip the naan using a spatula and transfer it to wire mesh (one using for deep frying) and cook the uncooked side directly on high flame, using a thorn turn the naan for even cooking.
8. Once it’s done remove from fire and brush with butter or ghee and stack them one over the other and wrap in a kitchen towel.

 

Linking to:

To check other Blogging Marathoners ,  Tried and Tasted , Gayathri’s  WTML event page