Badshahi Naan (Deep-fried leavened flour bread) recipe
ingredients
10 cups (1 kg) 2.2 lb Refined flour (maida)
2 tsp (8 g) Yeast, granulated
2 tsp (8 g) Sugar
1 cup (250 ml) 8 fl oz Water, lukewarm
Salt to taste
4 tsp (20 g) Butter
1 cup (200 ml) 7 fl oz Milk, warm
2 Eggs, beaten
1 tsp (1 1/2 g) Onion seeds (kalonji)
Ghee for deep-frying
2 tsp (8 g) Yeast, granulated
2 tsp (8 g) Sugar
1 cup (250 ml) 8 fl oz Water, lukewarm
Salt to taste
4 tsp (20 g) Butter
1 cup (200 ml) 7 fl oz Milk, warm
2 Eggs, beaten
1 tsp (1 1/2 g) Onion seeds (kalonji)
Ghee for deep-frying
method
1. Mix the yeast, sugar, and water together. Keep aside for 10 minutes.
2. Sift the flour and salt. Rub in the butter till the mixture becomes crumbly.
3. Add the yeast mixture, milk, and eggs; knead into a smooth, elastic dough. Cover with a damp cloth and keep in a warm place to rise. It should rise to almost double its volume.
4. Knead again and divide the dough into 16 balls. Roll each out into a 3/4 inch. - thick disc. Lay the discs on a greased tray; sprinkle onion seeds. Let the discs rise again till they double in size.
5. Deep-fry the discs in a wok till golden brown. Remove and drain the excess oil. Serve hot.
2. Sift the flour and salt. Rub in the butter till the mixture becomes crumbly.
3. Add the yeast mixture, milk, and eggs; knead into a smooth, elastic dough. Cover with a damp cloth and keep in a warm place to rise. It should rise to almost double its volume.
4. Knead again and divide the dough into 16 balls. Roll each out into a 3/4 inch. - thick disc. Lay the discs on a greased tray; sprinkle onion seeds. Let the discs rise again till they double in size.
5. Deep-fry the discs in a wok till golden brown. Remove and drain the excess oil. Serve hot.
serving amount
serves: 6
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