Thursday, January 16, 2014

Butter Naan

 Made Naans at home today…they came out well. Soft, warm and homemade. By the way it’s a really easy recipe….And you don’t need a tandoor …. you can make it on your stove top…..

 Aniket(my sonny) would’ nt even let me take proper snaps as he wanted to eat more…He pointed to the Naans sitting on the table and made a sorry face…So I first made sure his lil tummy was filled with this dinner delight. Aniket , loved it. So did Appu his friend…..Both the kiddos chomped away the naans without the usual storytelling and coaxing, usually a prerequisite to even eat a morsel….These days kids are choosy about what they like and what they don’t…unlike our times…..they want change and mothers like me have to constantly strive to live up to their expetations…

Naan is basically made with yeast leavened dough cooked in a tandoor served hot brushed with butter….Naan is a word that originated from Iran where it is used as an everyday name  for bread.I have used both wheat flour and all purpose flour in the recipe….
I garnished My naans with sesame seeds and fresh chopped coriander leaves. You can use onion seeds/kalonji seeds/Nigella seeds .This may be added while kneading the dough or at the end while garnishing the Naans…..                                                                                                                                                            


All purpose flour-2 cups
Wheat flour-2 cups
Warm milk-1 cup or more
Sugar-2 tsp
Instant yeast/Active dry yeast-2tsp
Salt-2 tsp
Yogurt-3 tbsp
Baking soda-3/4 tsp
Butter for brushing
Nigella seeds/Sesame seeds
Coriander leaves
Mix sugar ,milk,yeast.Stir and keep aside to rise. Cover the vessel with a lid.
In a bowl take wheat flour, all-purpose flour, baking soda and salt.Seive and mix.
Add yeast mixture , oil and yogurt to dough. Knead with hand or a food processor till dough is smooth, pliable and elastic. You may use more milk if required.
Place dough in a lightly oiled bowl .Cover with a lid. Allow to rise to double in size for about 1 hour.
When dough doubles after 1 hour punch it back and knead for 2-3 minutes
Allow to rise again to double in size in a covered vessel.
Divide into balls and roll out  balls into oval  or tear shape which is not too thin.
Sprinkle nigella seeds, sesame seeds and chopped coriander. Use rolling pin to press them onto  the dough
Take a non-stick pan and heat it till hot.It is important that the pan is really hot otherwise the naan will stick to the pan.
Lift the naan and apply water with your palm on the side that is not garnished with seeds and coriander leaves .
Place the  wet side down on pan. Allow Naan to puff  up in places .Now use kitchen tongs to place the garnished side directly over the flame and allow it to be cooked uniformly all over.. Allow it to puff up. Make sure they donot get burnt or charred by using the tongs to move it over the flame rather than holding it to cook a particular area for a long time.

Butter the naans and serve hot with any curry of your choice.