This was my long time due project and finally I could attempt it last weekend. We prefer variety food over the weekend that's filling (and no leftovers please!) so usually I end up making North Indian/Punjabi style curries. This itself is a bit lengthy process as compared to normal vegetables. And I am always running behind schedule during weekend so we finish the meal with store bought frozen Naan/Paratha. No matter how convenient they are, they cannot be compared against fresh ones. This last weekend we were forced to stay home due to extreme cold weather. Hence I had ample of time to finally check off this item from my to-do list.
Usually Naan is cooked in tandoor (clay oven) which is kind of impossible to do at home. So either conventional oven or gas stove is used. The beauty of it is that you just change spices/herbs and you have completely new variety. Usually only plain flour is used to make Naan. But I combined both plain and whole wheat flours. Not only it's healthy but also it prevents Naan from becoming hard and chewy after it gets cold.
Makes 8 pcs
Preparation Time: 10 Minute + 4 hours of fermentation time
Cooking Time: 30 Minute
Ingredients
1 cup whole wheat flour
1 cup plain flour
1/4 oz packet of dry yeast
1/4 tsp sugar
1/4 tsp kalonji
1/4 tsp red pepper flakes
Butter
Salt
Procedure
1. Mix yeast, salt and sugar in lukewarm water and keep it aside for 10 minute till it becomes frothy
2. Combine and sieve both flours
3. Add kalonji and red pepper flakes
4. Knead a soft dough and cover it with plastic wrap
6. Wait for 2 more hours and dough doubles in size; now it's ready
7. Divide it into 8 equal parts and roll it in thin sheet. Use dusting flour as if needed
8. Cook it on both sides on griddle (and not directly on flame like chapatti/roti)
9. Apply butter and serve hot. You can make them couple of hours in advance, but do not put butter. When ready to serve, warm up in toaster/conventional oven and then apply butter
Looks awesomely delicious :-)
ReplyDeleteThank You :)
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