How to make a perfect Naan?
Naan is a traditional oven-baked flatbread found in the cuisines of Central Asia. It is the most popular bread in the Indian restaurants. Traditionally, naan is cooked in a hot clay oven called Tandoor. It has made its mark in history as being a staple form of flat bread fully enjoyed by millions around the globe. It goes so well with chole, palak paneer or any gravy based dish.
- 3 cup whole wheat flour
- 1 tablespoon sugar
- ½ teaspoon yeast
- 2 tablespoon butter and extra 2 tablespoon butter to spread over naan
- ½ tablespoon salt
- 3 to 4 tablespoon yogurt
- 1 cup water
Steps to cook a perfect Naan
Firstly, mix all the dry ingredients together then butter then after yogurt and finally water and stir or whisk the mixture. (It’s better, if you use your hands to knead them well)
Cover the mixture with a plastic rapper and keep it aside for about 45 minutes. It will help to make soft and smooth dough.
Now, divide the dough into medium balls and rest it for about 25 minutes.
It’s time to roll the dough, so lightly dust the dough with some flour and roll it down with a pin to make a medium sized round.
Heat the tava on a medium heat and sprinkle some water to test the hotness of tava. We should not use a non-stick pan for this cause the naan should stick to the pan.
Spread some water over the roll naan so that it will stick to tava. Place the naan on the tava over the medium heat after a minute, turn the tava upside down so that naan will be facing the fire. It gradually start to puff up and then turn the tava back to normal.
Finally, Place the naan in a plate or basket and Spread some extra butter on the top. Serve hot naan immediately with chole, palak paneer or any gravy based dish!