2 cups (200 g) 7 oz Refined flour (maida)
Salt to taste
1/4 tsp Baking soda
1 tsp (6 g) Baking powder
Salt to taste
1/4 tsp Baking soda
1 tsp (6 g) Baking powder
Whisk together:
3 tbsp (45 ml) 1 1/2 fl oz Milk
2 tsp (6 g) Sugar
5 tsp (25 g) Yoghurt (dahi)
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tsp (2 g) Onion seeds (kalonji)
1 tsp (2 g) Melon (magaz) seeds
Ghee for greasing the Baking tray
2 tbsp (40 g) 1 1/4 oz White butter
2 tsp (6 g) Sugar
5 tsp (25 g) Yoghurt (dahi)
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tsp (2 g) Onion seeds (kalonji)
1 tsp (2 g) Melon (magaz) seeds
Ghee for greasing the Baking tray
2 tbsp (40 g) 1 1/4 oz White butter
method
1. Sieve the first 4 ingredients onto a kneading platter. Make a well in the centre; mix in 1 cup water and milk mixture and knead to make a dough. Cover with a moist cloth and keep aside for 10 minutes.
2. Add oil and knead again. Cover the dough and keep aside for 2 hours till it rises. Divide the dough into 6 balls. Flatten balls and sprinkle onion and melon seeds. Cover and keep aside for 5 minutes.
3. Roll and flatten each ball between your palms. Stretch the dough to one side to give an elongated shape (naan). Using oven gloves, stick the naan inside a hot tandoor for 3 minutes or place the naan on a greased tray and bake in an oven for 10 minutes at 180°C (350°F). Apply butter (optional) and serve.
2. Add oil and knead again. Cover the dough and keep aside for 2 hours till it rises. Divide the dough into 6 balls. Flatten balls and sprinkle onion and melon seeds. Cover and keep aside for 5 minutes.
3. Roll and flatten each ball between your palms. Stretch the dough to one side to give an elongated shape (naan). Using oven gloves, stick the naan inside a hot tandoor for 3 minutes or place the naan on a greased tray and bake in an oven for 10 minutes at 180°C (350°F). Apply butter (optional) and serve.
serving amount
serves: 4
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