After those luscious looking Onion Kulchas, the next obvious thing in the list would be its cousins - Naan. There is nothing like a soft, bready Naan with Shahi Paneer. The combo is impressive to say the least, but then any of the gravies go very well with Naan.
Naan is an Indian flatbread - a specialty of the North - which is made with yeast and all purpose flour with/without flavorings and made in Tandoor. Of course this recipe works well with wheat flour too, which is what I go for mostly for healthy reasons. But once in a while the authentic version makes for a royal treat. I made these Butter Naans for some guests the other day and instead of keeping it plain, I added some spices and herbs. Well the cilantro is just an excuse to run to my potted plant and pluck a few - I am dithers about my new mini garden! :)
Mix yeast, water and sugar in a bowl and whisk until the yeast has dissolved. Set aside for 5 min.
Sift the flour and add the rest of the ingredients except 1 tbsp butter and mix well.
Make a well in the center and add the yeast mixture.
Mix well and add water until everything comes together as a soft dough.
Set aside in a bowl and cover it with damp kitchen towel or plastic warm and keep it in a warm place until doubled in size – approx 2-3 hrs depending upon the region you are in.
Now knead the dough for 5 more min and then divide the dough into small balls. Roll them with a rolling pin dusting with flour as and when required to avoid it sticking.
Shape it into an oblong. Set the Oven settings to broiler ( in case you don’t have Tandoor) and then place the Naan on a baking sheet, top the naan with some butter and put it inside the broiler. The minute dark spots start appearing on the top, turn and repeat the procedure. Serve immediately with any gravy of your choice.
it was gud....just i didn't get cilantro to put in.....:D...thnx for d recipe dk.....
I have tried several different naan recipes, and this was my most successful attempt yet. Surprising, considering how simple the recipe is! The naan bubbled and browned nicely in the oven. The only room for improvement was in the texture - they were a bit tough rather than soft. Any suggestions? I made this naan exactly as described, except for the kalonji seeds.
Of course! It will actually come out better than APF
depending upon the size of your naans, this one makes easily anywhere between 8-12 naans --DK