Naan

Recipe No: 23

Ingredients                                                    Serves 6

• All Purpose Flour/ Maida…..3 Cups
• Milk…………………………………….160ml
• Yeast…………………………………..1 Teaspoon
• Egg……………………………………..1
• Curd……………………………………2 Tablespoons
• Sugar…………………………………..2 Tablespoons
• Salt as per taste
• Butter as needed
• A few drops of oil

Method of Preparation

1. Heat milk till a lukewarm temperature is reached. It should be warm to the touch and not hot. Dissolve Sugar and Yeast in the milk and keep covered for 5 to 10 minutes. By this time the mixture should be frothy showing yeast activity. If it is not, either your yeast is not good or you killed the yeast by putting it in hot milk. In both  of the cases it is better to start over again.
2. Mix Flour, Egg, Yogurt, Salt and the Yeast mixture and knead it for about 5 to 10 minutes. If you have a stand mixture, knead it on 2nd speed for 5 minutes. If you don’t have one, after mixing everything dump it onto a floured surface and  knead for 10 minutes.
3. Keep this dough in a big lightly oiled bowl covered with a damp cloth in a warm place till it is doubled in size for 1 ½ to 2 hours.
4. Once it is doubled in size, punch it down and let it rise for another half hour.
5. Divide this into 8 to 10 equal portions. Roll each of them into 1/4th of a centimeter in thickness. Place it on a paper towel, cover with another towel and let it rest for 5 minutes.
6. Heat a flat pan really hot. Reduce the flame to medium and place the Naan on the pan. Once you see the bubbles turn it and wait for some more bubbles. Then crank up the heat to the highest possible on your stove and turn the Naan once more. Press the top with a spatula.  At this stage the Naan will really puff up turn once more and let it finish cooking. (Till you get a nice brown color here and there.)
7. Take the Naan out of the pan and rub with cold butter and serve hot.

Notes: The doubling time for the dough will depend on the power of the yeast and the temperature of the surroundings. So please wait till the dough doubles in your cooking conditions.
After rolling the Naan out you can put some chopped coriander leaves and garlic and roll lightly and then cook to get a garlic Naan. If you want only a slight Garlic taste, cut the top of a Garlic clove and rub it on to the Naan when it is still hot.
You can make Naan in the oven at a very high temperature but I like this because it can be made without an oven.

If this amount of the dough is too much for your family take the extra dough after punching it down, store it in a Ziploc bag in the freezer. Thaw it and allow it to rise for the second time whenever you want.

If your Naan somehow went cold before serving heat it in a microwave for 30 seconds.
 



 Make it, enjoy the deliciousness and 
serve it to your family with love.....