Ingredients
2 cups plain flour
2 tsp. dry yeast
1 tbsp. sugar
3 tbsp. butter
2 tbsp. curds
1/2 cup warm milk
1 tbsp. milk extra
1 tbsp. poppy seeds
1 tbsp. raisins
1/4 tsp. saffron strands
METHOD
- Sprinkle yeast and sugar over warm milk.
- Keep aside for 30 minutes of till very frothy.
- Rub saffron into remaining 1 tbsp. milk. Keep aside.
- Mix flour and salt in large plate. Form well in centre.
- Pour curds and yeast solution in it and keep for 10 minutes.
- Add curds and knead into soft elastic dough.
- Put dough in a deep vessel and keep aside covered for 10 hours or overnight.
- Divide dough into 5 parts. Make rounds, place on a greased baking try.
- Keep aside for 15 minutes. Roll into thick oval or triangle.
- Keep centre slightly thinner than edges. Preheat oven at 350C.
- Sprinkle some saffron water, khuskhus, and raisins over naan.
- Wet bottom and stick to baking tray. Make as many will fit in tray.
- Bake for 4-5 minutes or till done.
- Remove, drizzle some butter over it if desired.
- Serve hot with curries or gravied vegetables.
Making time: 1 hour (excluding maturing)
Makes: 5 naans
Shelflife: dough
Naan and Roti's Index
