Naan is one of the eatable which will make you fall in love with Indian food with every bite. This Indian flat bread is juxtaposition at its most beautiful: soft and pillowy, with dark seared bubbles and crisp bottom. It is traditionally made in a tandoor or cylindrical clay oven. Fortunately it is possible to make naan at home and replicate high heat by using hot iron skillet or non stick pan.
There are many variations in the methods of making naan. The first time i made this one, my husband was still talking about it for next few days, so i knew this recipe was a winner. Its pretty quick-save for the rising time.
Cuisine: Indian
Recipe type: Breads
Author: Rateka
Prep Time: 10 mins
Resting time: 30 mins
Cook time: 10 mins
Level of cooking: Medium
Serves: 6-7 Naan
INGREDIENTS:
For Naan Dough
- 2 cup All purpose flour
- 3 tablespoon curd/yogurt
- 1 egg white (No yolk)
- 1 tablespoon vegetable/canola/olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoon milk
- 1/4 teaspoon baking soda
For Garnishing
- Fresh chopped cilantro: 2 tablespoon
- Sesame seeds/Til: 1 teaspoon
- Kalonji/Nigella seeds/Black Caraway: 1 teaspoon
- Melted salted butter
METHOD:
- In a wide bowl add all the ingredients for naan dough
- Mix all the ingredients and knead the dough for 1-2 minutes in the bowl.
- Coat the bowl with 1 teaspoon oil, coat the dough in oil. Cover with clean muslin cloth and let the dough rest for 30 minutes.
- Transfer dough to a flour dusted board. Divide dough into 6-7 equal parts.
- Melt the butter in a microwave safe bowl for 15 seconds, add chopped coriander/cilantro and keep aside.
- Roll each dough to an oval or round shape (about 3″ wide and 6″ long). Once you roll half the size mentioned sprinkle some sesame seeds and Nigella seeds/kalonji on one side of the naan and roll again to expand more. This will help sesame and nigella seeds to settle in dough.
- Heat an iron skillet/heavy bottom pan on high flame.
- Place one rolled naan on heated skillet and let it cook for 1-2 mins.
- Flip the naan and cook other side on skillet until brown spots appear all over.
- Remove cooked naan with tong/spatula. Immediately brush butter and cilantro on top of it.
- Serve hot with any of your favorite curry and enjoy 🙂
TIPS:
- Make sure to keep naan thin as it will fluff when cooking.
- While kneading the dough, if it feels too wet or sticky, add 1/2 tablespoon flour at time. Dough should be soft neither very dry nor sticky.
- Not adding egg yolk removes the egg-y smell from naan.
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