Naan are refined wheat flour flatbread , usually made in Tandoor or oven . Naan , originated in South Asia are served with curry dishes and always brushed with butter or clarified butter(ghee) . The dough is made up of all purpose flour , yeast (can be replaced with baking powder) , sugar and salt and is allowed to risen for some time. So let’s start the recipe .yum
3 cup all purpose flour/maida+ 2 tablespoon more for dusting
2 teaspoon sugar
1 1/2 teaspoon dry active yeast
2 tablespoon yoghurt/lemon juice
4 tablespoon butter +2 tablespoon more to smear naans
Water as required
Salt to taste
Add the yeast in sugar and dissolve it in 1 cup warm water.
As the yeast proofs , take all ingredients in a bowl . Slowly add the yeast water and knead a smooth dough.
Cover it with wet kitchen towel and set aside for 2-4 hours. Let it rise .
Make equal sized round balls and keep aside for 10-15 minutes.
Roll one ball , dusted with dry flour , into a small round .Fold it lengthwise and again to form a disc. Roll this disc again . Heat a tava or griddle.
Transfer this naan over pre heated tava. Cook from this side for 1/2 minute and then flip it over.
Place this naan directly on flame with the help of tong and roast from both sides for 10 second with continuous fliping. Repeat the process with rest.
Apply butter over naans and serve with Amritsari Chole , Aloo or Shahi Paneer .
Serve them hot.
Serve-4. Cooking time -1 hour.
Note: Let the dough to rest for about 2-4 hours in a warm place.
You may prepare these naans in oven also. Set the temperature accordingly.