Italian herbs naan is a variety of naan flavored with Italian herbs and paprika, prepared on tawa. This is a soft, and puffy flatbread prepared with maida and yeast. This can be prepared with or without yeast and with with or without maida just like this recipe which I posted earlier
WHOLE WHEAT NAAN (without yeast)
We are used to regular naan/ butter/ garlic naan so thought to try something new so tried preparing naan with Italian herbs and tasted absolutely delish. I prepared regular naan this week and used a little bit of that dough to make this Italian naan and served with regular palak paneer and Dal fry.
Naan can be served with any dal based gravies like dal fry, Dal makhani or veggie based gravies like paneer butter masala, palak paneer, dum aloo, methi malai paneer, kadai paneer, aloo kofta curry. So let’s get to the making!
You may be interested in other recipes below:
| PREP TIME |
COOK TIME |
TOTAL TIME |
SERVES |
| 3 hr |
|
3hr 25 min |
4 |
Ingredients
- Maida- 3 cups
- Yeast – 1 tsp
- Water – 2 cup (approx)
- Oil – 1 tsp
- Salt – to taste
- Sugar – ½ tsp
- Italian seasoning – 4 to 5 tbsp
- Chilli flakes/ Paprika – 1 to 2 tbsp
- Cilantro – 2 tsp (chopped, for garnish)
- Butter – as required to smear on naan
How to make Italian herbs naan with step by step images
- In a cup/ bowl add 1 cup of warm water, sugar and yeast to it. Stir it well and let it stand for 10-15 minutes or until it gets frothy.
- Now in a bowl add flour, salt and oil. Mix well. Now to the flour mixture add frothy yeast mixture.mix well and add water gradually to form a soft dough not a sticky dough. Cover the dough and let it rest for 2 to 3 hours. This rest time helps dough to double in size and helps create aeration which will yield in soft and fluffy naan.
- After 2 to 3 hours you will notice the dough has risen in size. Knead the dough once again gently. Now divide the dough into equal portions. Make sure each dough ball is of golf ball sized or slightly bigger than that depending on the size of naan you want.
- Now take a ball of dough and roll it into naan shape with rolling pin gently.( I chose oval/ tear drop shape shape) Now sprinkle generous amount of Italian seasoning and chilli flakes then roll the dough once with rolling pin so that the seasoning sticks to the dough, alternatively you can apply some water on the rolled dough and then sprinkle the seasoning so that sticks well on the dough.
- Heat a tawa, make sure its really hot then place the flattened naan on it, do not disturb it, do not disturb it and you will notice bubble forming and puffing then flip the naan cook in low to medium flame as the seasoning will get burnt quickly. When the naan is cooked in both sides remove it from the tawa and smear butter. Serve it hot with palak paneer or gravy of your choice.