Tuesday, May 5, 2009

Butter Naan

3 cups - all purpose flour
1 tsp - active dry yeast
2/3 cup - warm water
1/2 tsp - sugar
1/2 tsp - kalonji (onion seeds - optional)
1 to 1/2 tbsp - butter
few springs cilantro, chopped
salt to taste


  1. Mix yeast, water and sugar in a bowl and whisk until the yeast has dissolved. Set aside for 5 min.
  2. Sift the flour and add the rest of the ingredients except 1 tbsp - butter and mix well.
  3. Make a well in the center and add the yeast mixture.
  4. Set aside in a bowl and cover it with damp kitchen towel or plastic warm and keep it in a warm place until doubled in size - approx 2-3 hrs depending upon the region you are in.
  5. Now knead the dough for 5 more min and then divide the dough into small balls.
  6. Roll them with a rolling pin dusting with flour as and when required to avoid it sticking.
  7. Shape it into an oblong. Set the Oven settings to broiler (in case you dont have Tandoor) and then place the Naan on a baking sheet, top the naan with some butter and put it inside the broiler.
  8. The minute dark spots start appearing on the top, turn and repeat the procedure.
  9. Serve immedietely with any gravy of your choice.

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