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3 cups - self-raising flour (maida)
1 tbsp - oil
2 tbsp -
1/2 cup - fresh curds
salt to taste
1/2 tsp - baking soda (soda bicarb)
How to Make Indian Naan
Sieve together all the dry ingredients.
Add butter, curd, oil and mix with fingers.
When the dough resembles coarse breadcrumbs, add milk (a little at a time) till a soft pliable dough is formed.
Cover first with a wet muslin cloth, then with a plate and keep aside for 5-6 hours.
Knead dough lightly once more.
Break off a piece, the size of a medium potato, and roll into a thick triangle.
Place on a pre-warmed griddle (tawa).
Apply some water on one side of the naan and place on griddle.
Invert griddle and roast over the gas flame (or if available, use a barbeque with coal fire). It will fall off when done.
Serve hot with a blob of butter on it.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.