- Created on 08 February 2008
- Written by Archana Doshi
- Hits: 25985
Naans is a bread about which I am very choosy as to where I eat them. I am so particular about its texture and the softness, that I hardly end up ordering them in a restaurant. I got inspired my this recipe from one of Julie Sahni's Naan recipes. Its simply fantastic and delicious. easy to make and absolutely has that melt in the mouth flavor. I have tried the different versions of this recipe and all have turned out very very well. The easiest of them is an oven as you can keep multiple at a time (if you have a big size oven).
These naans are so delicious that you can have it as a tea time snack as well or serve it hot along with your favorite vegetable/gravies. The naans tasted great the next day after being refrigerated. We just had to heat them on the gas flame and they were just as soft and delicious.
Makes: 16 naans
Cooking Time: 8-10 minutes per naan
Preparation Time: 4 hours includes sitting time
- 3 cups all purpose flour
- ½ cup unsalted butter, cold
- 1 cup plain yogurt
- 3 tablespoons of hot water
- 1 tablespoon sugar
- 2 teaspoons active dry yeast (Make sure its freshly bought store yeast and not an opened one)
- 1 ½ teaspoons salt
- 1 egg
- 2 teaspoons chaat masala mixed with 1 tablespoon of vegetable oil
In a large bowl add the 3 cups of flour and butter. With your hands, blend the butter into the flour until it forms coarse crumbs. You can do this in a blender as well, but the rest if the procedure when worked with hands gives a better texture to the dough.
Stir water and yeast until yeast is completely dissolved. Now make a well in the center of the flour mixture and add the yogurt, sugar, egg, salt and yeast mixture.
Knead into the flour and until the whole dough collects into a mass. It will be wet and sticky.
Wipe your hands clean and oil them. Now knead the dough with the oiled hands until smooth and satiny, for about 10 minutes; oiling your hands more if required. The dough is still very soft and pliable.
Cover the bowl and let the dough rest until doubled in volume; about 4 hours.
Punch down the dough, knead for a minute and divide into 16 equal portions.
With a rolling pin, quickly roll out each ball into a 5 inch round. With your fingers, stretch each round into a 5-7 inch oval.
Cooking in the Oven
Preheat the oven to 260 C or to the maximum heat.
If you have a baking stone; place it in the oven. Arrange a few of the naans in a single layer on the ungreased baking sheets or directly on the baking stone. And bake until they are puffed and brown, 4-5 minutes.
Repeat with the remaining naans. Keep the baked naans aside. Naans can be pre made and kept warm wrapped in a cloth and inside bread box/any other covered container.
Before serving, preheat broiler to maximum heat. Transfer a few of the naans to the broiler pan and broil for 15-20 seconds to brown the tops.
You can also brown the tops on the gas stove; hold the naans with the tongs and place them directly over the flame for about 10 seconds. Repeat with remaining breads.
Brush the tops lighly with chaat masala oil if desired.
Cooking on Gas Stove
Heat an iron skillet on high heat. On one side of the rolled out naan, apply water all around. Place the water side on the skillet and quickly invert the skillet showing it directly on the flame, as shown in the picture. Don’t let the flame touch the naan.
After about a minute, you will notice that the naan starts to puff and brown. At this point, turn the skillet over, keep aside. Remove the naan from the skillet and with the help of tongs, place the other side of the naan directly over the flame for about 10-15 seconds.
Once browed; brush the tops lighly with chaat masala oil if desired and serve immediately.