Friday 8 May 2015


Preparation time: 10 minutes
Fermentaion time: 1 hour
Cooking time : 10 minutes
Serves: 6

4 cups refined flour (maida)
1/2 cup yogurt
1/2 tsp baking powder
1 pinch baking soda
1 tsp salt
2 tsp powdered sugar
2 tbsp oil
2 tbsp chopped coriander leaves or black seasame seeds or both
1 tbsp pure ghee or butter

  1. Take flour and add baking powder, soda bi-carbonate and salt. Mix well and pass it through a sieve. 
  2. Mix yogurt and powdered sugar. Add this to the flour and add water as per need and mix gradually to make a soft dough by light kneading. 
  3. Incorporate two tbsp oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. 
  4. Roll the dough into balls of same size and keep them a side for 5-10 minutes for fermentation. 
  5. Now dust the balls with a little flour and roll them to make either round or oval shape (not very thin) naans.
  6. Sprinkle chopped coriander leaves or seasame seeds or both over the naan and roll once again or sprinkle few drops of water on the rolled naan and then spread chopped  coriander leaves or seasame seeds or both and lightly press it with your finger tips. 
  7. Heat a tava or griddle and place the side with the coriander facing down on a hot tava/griddle, after one minute turn the side and cook from the other side as well, now pick it up with a tong and cook directly on gas flame turning sides.
  8. When it is cooked from both the sides remove it from flame and greese with butter or ghee.
  9. Serve hot with dal makhni , makhni gravy, chana pindi or any other vegetable of your choice.

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