Naaannnn… This is my favorite food. I’ve tasted once in hyderabad in my childhood and from then i didn’t left it . Well, i love this and hope many of you do so. I gathered some information from internet and please don’t mind if any content in this post is copyrighted or offensive. I just want to share the feel and taste of it being a foodie 🙂
PREPARATION TIME :3 hours
SERVINGS :Serves 4
3 cups whole wheat flour/atta
1 tbsp sugar
½ tsp instant yeast
1 cup water or as required
3 to 4 tbsp curd/dahi/yogurt
2 tbsp softened butter (unsalted or salted)
¾ tsp salt or as required
butter as required for spreading on the naan
In a bowl, take the instant yeast, sugar. add water and stir the mixture.
Then add 1 cup whole wheat flour and stir or whisk it with the rest of the yeast mixture.
Cover and keep aside to leaven for 40 to 45 minutes.
Then add the remaining whole wheat flour, salt, butter and curd/yogurt. Knead to a soft and smooth dough.
If the dough become sticky, add a few tbsp of flour and knead again. if its dry, then add some more water. cover the naan dough and keep aside for 25 to 30 minutes. Divide the dough into medium balls.
Give a resting time for the dough balls for about 15 to 20 minutes. cover and keep aside.
lightly dust the dough balls with some flour. you can also sprinkle some sesame seeds or nigella seeds on the dough ball and then roll it.
Roll into a small to medium sized rounds/rotis of medium thickness, place the naan on a hot tava or griddle.
When the bottom is partly cooked, flip. you will see bubbles on the naan. When the second side is cooked, remove the naan with a pair of tongs and place the side which was cooked first facing the fire.
the naan will puff up. flip and brown the naan.
place the hot naan in a roti basket or casserole. spread some butter on top. Make naans this way. if not serving straight away, then stack them in the roti basket or else you can serve these butter naans immediately.