I do make Naan the traditional way too, however, this is an almost instant recipe. I use this more often. NO Yeast...... NO Tandoor.........NO Problem!!!
Traditionally Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, however, in this recipe I am using my cast iron skillet and my Gas cooking range. I use a cloth potli that helps me stick the Naan to the skillet for a perfectly flat base and puffed top. Give this try, you will love this easy recipe!!
You will need Whole wheat flour/Atta 2 cup All-purpose flour/Maida 1/ 2 cup Salt 1 tsp Sugar 1 TBSP Baking soda 1/2 tsp Yogurt/ Dahi 1/2 cup Ghee 2 TBSP Water (as required)
Method: Mix together all dry ingredients in a mixing bowl.
Add oil and yogurt, and mix in to get a crumbly mixture.
Using lukewarm water, knead a soft and slightly sticky.
Apply some oil on the ball of the dough. Cover with a damp cloth, and allow to rest for 30 minutes.
After 30 minutes, knead the dough again, a quick knead. Divide the dough into 10 equal-sized balls. Cover with a damp cloth, and allow the balls to rest for another 15 minutes.
Now while the dough balls are resting, let's make a makeshift tool that we would need to transfer the rolled naans onto the Tawa. I took a couple of folded kitchen towels and placed them on top of a clean kitchen towel.
Gather all the sides of the kitchen towel to make a potli, secure it with a rubber band.
Heat a Tawa, you need a cast-iron one, as we need to heat it to a high temperature. Turn the flame on high and when you sprinkle water onto the Tawa, it should sizzle.
Roll a ball of dough into a slightly thick disc it should be thicker than usual roti. I rolled them in a conventional oblong shape, however, rounds will work too.
Transfer the rolled disc on to the little potli we made and apply some water on side of the Naan, that will be going face down on the Tawa.
Now holding the Tawa at an angle, gently transfer the Naan on to the Tawa, now tab the Naan gently. Make sure the flame is on high.
When bubbles appear on the top side, reduce heat to low.
Invert the Tawa. Adjust the heat and the position of the Tawa, so that it gets cooked from the top side as well.
Remove from the Tawa, using a spatula and apply butter.
Say a little prayer and relish these lovely whole wheat Naans with any Curry. I served with Shahi Paneer:)
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