- 2 cups All Purpose flour (maida)
- 1 tsp Active dry yeast
- 1/2 tsp Salt
- 1 tsp Sugar
- 2 tbsp Oil
- 2 1/2 tbsp Yogurt
- 3/4 cup Lukewarm water
- 1 tsp Butter
- 1/4 cup All Purpose flour for rolling
Method:
- In a bowl add active dry yeast, sugar and lukewarm water. Dissolve them well.
- Close it and let it sit for 10 minutes or until the mixture becomes frothy.
- In a large bowl add all purpose flour, yogurt and salt. Mix well.
- Now add the frothy yeast mixture and knead well. Add more water little by litle until the flour is kneaded together.
- Knead to a soft dough. The dough will be sticky. Add oil and again knead it.
- Close the lid and leave to rise until it becomes double of its volume.
- Heat the oven to 500 degrees with any flat baking tray for at least thirty minutes so the baking tray is hot.
- Next turn the oven to high broil.
- Knead the dough for about two to three minutes and divide the dough into six equal parts.
- Take each piece of dough, one at a time, dip it in the dry flour and roll into 8-inch oval shape.
- Before putting the naan in oven, lightly wet the naan on both the sides with your hands and then place on the hot baking tray.
- Place this baking tray on the top rack of the oven.
- The naan will take about 2 mins to cook, depending upon your oven. After the naan is broiled (naan should be golden brown color on top).
- Take naan out of the oven and brush lightly with butter.
- Cut the naan into half and keep it closed container, so that they would not dry.
- Repeat this process with other balls of dough.
- Serve this butter naan with Dal, Chola, Palak Paneer or any curry.
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