Naan is a leavened Indian flatbread with soft spongy texture and usually oven baked/ tandoor. Naan can be easily prepared at home on tawa with or without yeast but still have have texture like this recipe which I posted earlier
WHOLE WHEAT NAAN (without yeast). Naan comes in many varieties/ with variations like butter naan, garlic naan, kashmiri naan and my newly found
Italian herbs naan and so on.
Naan can be served with any dal based gravies like dal fry, Dal makhani or veggie based gravies like paneer butter masala, matar paneer, palak paneer, dum aloo, methi malai paneer, kadai paneer, aloo kofta curry. So let’s get to the making!
| PREP TIME |
COOK TIME |
TOTAL TIME |
SERVES |
| 3 hr |
20 min |
3 hr 20 min |
3 |
Ingredients
- Maida/ all purpose four – 3 cups
- Warm water – 1 cup
- Sugar – 1/2 tsp
- Yeast – 1 tsp
- Salt – 1/2 tsp
- Oil – 1 tbsp
- Water – 1/2 cup
How to make Naan with step by step images
- Take warm water and add yeast and sugar to it. Stir it well and let it stand for 10-15 minutes until it gets frothy.
- Now in a bowl add flour, salt and yeast mixture. Combine everything well and knead into soft dough and allow it to rest for 2 to 3 hours so that it doubles in size. I added 1/2 cup water to make sot dough. The measurement depends on the quality of flour so it might differ.
- After 2 to 3 hours you will notice the dough would have doubled in size. Knead the dough once gently. Now divide the dough into equal portions, each dough ball should be the size of golf ball.
- Now take a dough ball and roll it into naan shape with rolling pin. ( I chose oval / tear shape, but you can flatten it into round shape as well.)
- Heat a tawa, make sure it is really hot then place the flattened naan and after few seconds you should see the naan puff up at that time flip it cook till done/ till brown spots appear. You can also place the naan in open fire for it to puff and have the tandoor like appearance and taste. Serve it hot with side dish of your choice.