Naan is a round flatbread made of white flour. It is a variant of roti. It is a staple accompaniment to hot meals in Central and South Asia.It bears a resemblance to pita, but is softer in texture. In Persia the word 'Naan' literally means "Bread". The word and bread later spread to South Asia into India and the surrounding regions. More recently it has spread to the UK, owing to the popularity of Indian cuisine. It is popularly known as Naan bread in UK and Brits relishes Naan Bread with Korma and Tikkas.
My experiments in kitchen are usually over the weekend. I was planning to bake bread from many days. It was Diwali and time to relish rich dishes, it was perfect time to make Naan and to accompany Naan it has to be rich Mughlai dish, which will be posted soon.
250g Maida (All purpose flour)
1 Teaspoon Dried Yeast
1/2 Teaspoon Baking powder
1 Tablespoon Kalonji (Nigella seeds)
1 Teaspoon Salt
1 Teaspoon Caster Sugar
2 Tablespoon Curd (Yogurt)
2 Teaspoon Oil
1/4 Cup Warm Milk
1/2 Cup Warm Water
1 Egg (Optional)
Chopped Coriander for garnishing
1. Sieve Maida, salt, baking powder together in a bowl. Add Kalonji in the flour.
2. In warm milk dissolve dry yeast, let it dissolve till it becomes frothy.
3. If using egg, beat the egg with caster sugar and add it in the flour.
4. Add oil to the flour and mix it properly.
5. Use warm water for kneading the dough. After adding the warm water knead the dough. Knead the dough for 10 minutes for fluffy and soft Naan.
6. Once the dough is kneaded brush it with oil and cover it with cling film. Let it rest for 1 - 2 hours in warm place. The dough will get double in size.
7. Make small balls from the dough and let the balls rest for 20 minutes. Now roll out the naan in desired shape, preferrably oval in shape.
8. Pre heat the oven on 180 degree celcius. Grease the bakin tray with butter and place the rolled out Naan and bake the Naan for 15 - 20 Minutes till it becomes fluffy and you see brown patches.
9. Once the Naan is ready brush it with butter and sprinkle chopped coriander on top. serve it with any rich Curry.