Whole Wheat Naan |
Ingredients
Whole wheat
flour / Atta flour - 4 cups
Thick Curd -
4 tbsp
Warm milk -
1/2 cup
Dry yeast -
2 tbsp
Sugar - 1
tsp
Salt - 1 tsp
Water if
required
Garnish: Butter,
Chopped garlic, Chopped coriander, Sesame seeds etc to spread over Naan
Naan with Atta Flour |
Method
In a bowl add yeast
& sugar to warm milk and mix well.
Cover the bowl and
set aside to rest until the yeast in milk ferments and becomes frothy.
In a large bowl add
flour, salt, curd and fermented milk.
Mix the flour and
knead dough well for 7 mins until dough becomes soft.
Cover the dough in
the bowl with damp cloth and set aside for atleast 4 hours or until the dough
to raise & double in size.
Once naan dough
doubles in size divide the dough into equal sized balls.
Roll the dough into
oval triangular shapes.( to get the oval triangular shape of naan, first roll
the dough in oval shape then at one oval end roll the dough in opposite
direction so that one end gets wider and other end gets narrow).
Pre-heat oven to
180C to 200C depending on your oven, place the rolled naan on greased cookie
sheet.
Place the cookie
sheet in the top rack of the oven and bake for 3 mins on each side or until
golden bubbles appear on top of naan.
Transfer the baked
naan to a plate and generously spread butter on top on hot naan.
Serve hot butter
naan with palak paneer, butter chicken etc.
Tips
While finally rolling out naan sprinkle chopped
garlic and coriander for garlic naan or sprinkle chopped dried fruits and nuts
for Kashmiri naan or sprinkle some sesame seeds to keep it humble.
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