NAAN

NAAN

Ingredients:
2 cups plain flour
1 tsp sugar
1 tsp yeast
1 tsp salt
2 tbs oil or ghee
3 tsp curds
A pinch of baking soda
¾ cup warm water
Melted butter to brush.

Method:
Mix the yeast, sugar and little warm water and keep aside.
In a bowl, sift the flour, stir in the salt and ghee.

Add in the yeast mixture, mix gradually adding the curds.
Add the warm water little by little and mix until the dough
Starts to leave the sides of the bowl and comes together.

Transfer the dough to a greased surface. Oil your hands and
Knead for about 10 minutes. Keep the dough covered in a bowl
For about 3 hours.

Take out the dough and knead for about 5 minutes
Divide the dough into about size of tennis ball ,
Roll out each round into a big round with ½ inch thickness.
Place them on a greased tray, brush them lightly with melted ghee.

Preheat the oven to 425 F, bake the naans for about 10 minutes.
You can see brown spots appearing here and there.
Do not over bake. Remove and serve with chickpeas curry
Or mint sauce.

NOTE: I tried with my dosa kal, it turned out well too.

Nov says: I make home made naan in a similar fashion except for some small variations.

Use butter instead of ghee.

After dividing the dough into small balls, leave it for another 30 mins - the dough will rise again.

When you roll, use minimum pressure and always roll in one direction and on one side only.

Also you can use the thOsai kal but there is a procedure... put at minimum heat and use a large cover to contain the heat. wait till the kal is hot before you place the dough and keep the opening/closing times to barest minimum

Brush with butter the finished product.

By the way, I use the same recipe for Batura, deep frying the dough instead of baking.
Needless to say, it tastes even better.