Naan Recipe (on stove top and oven)
US measuring cups are used (1 cup = 240 ml)
North Indian, Punjabi
All purpose flour (maida)
Instant dry yeast or Active dry yeast
melted, to apply/brush on cooked naan
Making the dough:
If using Active dry yeast : In a bowl take ¾ cup of warm water. Dissolve yeast and sugar in it. Cover and let it rest for 10 minutes or till yeast activates and becomes frothy.
If using Instant dry yeast : Skip above step.
Take flour, salt, sugar, baking powder and instant dry yeast in a bowl. Mix well.
Add oil and mix it with your fingertips.
add yogurt, again mix.
now start kneading the dough by adding warm water (or frothy yeast mixture in case of active dry yeast).
make smooth and soft dough.
Apply some oil to the dough and also the sides of the bowl. Cover it with kitchen cloth or plastic wrap.
Let it rise in warm place for about 3-4 hours or till it gets double or triple in size.
Punch it down with your hand. Give it a single knead to make it smooth.
Divide into 8 equal portions and make smooth balls.
Making Naan recipe in the Oven:
preheat the oven to the maximum temperature of your oven for about 20 minutes (Mine is 450 degree F). Also put your cast iron pan or pizza stone in the oven on top rack and let it get preheat as well.
now roll it using rolling pin and board into oval shape of about 5-6 inch size.
Roll couple of naans and arrange them on a plate and keep them covered.
brush the top part with some water.
Once oven is pre-heated. Carefully place it (water side down) on the pan.
Because the pan is already hot, you will see nice bubbles right away.
Close the oven door and turn on the oven broiler and cook for 2-3 minutes.
After 3 minutes, Look at them. They are partially puffed and browned so well. Remove it to a plate using tongue.
Apply some butter on top and serve.
After making 2-3 batches, Pan or stone gets cool down a bit. So let it heat again at maximum temperature for 5-10 minutes.
Once it gets hot and start making rest of them.
Making Naan recipe on the Stove top:
Put the tawa or pan on medium high heat and let it get nice and hot.
Once the pan or tawa is hot. Place the it (water side down). As we are cooking on medium high heat, you will get bubbles right away.
cook for a minute, you will see it is partially puffed up.
flip it and cover the pan and cook for 1-2 minutes on other side.
If it starts to burn quickly, adjust the heat. After making 2-3, wait for few minutes to get the tawa nice and hot again.
Repeat the same for rest of the naan
*Nutrition information is a rough estimate for 1 serving
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