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Naan
Method
- Sieve together dry ingredients into a large rimmed plate.
- Add butter curds, oil and crumble with fingers.
- When dough is like course crumbs, add milk a little at a time, till a soft pliable dough is formed.
- Cover with wet muslin cloth.
- Cover with another plate and keep aside for 5 - 6 hours.
- Knead dough lightly. Break off a piece, the size of a medium potato
- Roll into a thick triangle, using dry dough if required.
- Place on a pre-heated girdle (tawa).
- Apply water on the top part with hands
- Invert naan and stick to girdle.
- Invert griddle and roast over the gas flame direct (or nothing like toasting over barbeque coals).
- Serve hot with a blob of butter on it.
Ingredients:
3 cups - self raising flour (maida)
1/2 cup - curds fresh
1 tbsp - oil
2 tbsp - butter
1/2 tsp - baking soda (soda - bicarb)
warm milk for kneading
salt to taste
3 cups - self raising flour (maida)
1/2 cup - curds fresh
1 tbsp - oil
2 tbsp - butter
1/2 tsp - baking soda (soda - bicarb)
warm milk for kneading
salt to taste
