Naan (Butter Naan an option)


1/2 tsp - Active dry yeast
1/2 cup - Warm water
1 tbsp - Sugar
3 tsp - Milk
1 egg, beaten
Salt to taste
2 cups - Bread flour
1 tbsp - Butter (Optional)

Cooking Instructions:

- In a bowl dissolve yeast in warm water, stand it until frothy.
- Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
- Knead on a lightly floured surface until smooth.
- Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size.
- During the second rising, ready the tandoor and if you do not have a tandoor you can preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over the naan and let it cook well from both sides.

As an option we can brush the naan with butter during the cooking process to get Butter Naan. Serve it hot with any gravy. I prefer Maharani Dal for Veg and ghost dhabewala(Mutton) for non-veg.


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