Naan Recipe
One of our new favorite things to eat here is Naan. Indians like to eat bread or rice with sauces here for a meal. Roti, a flatbread made with flour and water, hasn’t been easy for me to make. It’s supposed to rise and get layered. Mine are still dense and tough. So when I learned to make naan, which takes baking powder or yeast, the kids were in love. It’s simple to make, fluffy and tasty. My recipes will all be Americanized in that they will be written with ingredients that are available at the local market or from amazon.com.
Ingredients:
2 cups all-purpose flour- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup plain yogurt/curd
- 2 tablespoons oil
- 6-8 tablespoons luke warm milk
½ teaspoon baking powder
For toppings
- 5 to 6 garlic cloves chopped
- 1/4 cup chopped cilantro
Combine the dry ingredients. Add oil and yogurt mixing only with your fingers.
Slowly add milk, mixing as you do until it combines and forms a smooth dough. You may need to add more milk to get the right consistency. Knead dough until it’s soft and pliable.
Dough can be covered with a wet towel and left to sit or if you are like me and forget to make it until dinner is ready just continue with the recipe. Divide dough into 6 balls. Grease your hands and flour the counter space. Gently stretch dough balls into desired shape and thickness. You may roll them with a rolling pin but they can turn out tougher.
Place on floured counter and top with chopped cilantro and garlic. Gently press into dough.
Cook in a hot pan until bubbles form. We use a Tawa but a nonstick fry pan will work. The pan should be at medium heat.
When bubbles start to form, turn and cook until lightly brown. Brush with butter and eat.
Thanks to #swasthisrecipes for this recipe.
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