Total Time: 3 hours (including yeast activation time)
Making the perfect naan in the traditional tandoor is an amazing art. But you can perfect this all-time favorite recipe of mine at your home using a simple steel Tawa (fry pan) on your gas stove. The most important characteristic of the naan is its softness. This can be achieved by carefully using the amount of yeast as specified in this recipe. The trickiest part of this recipe is handling of the yeast. For first timers I suggest you act with caution.
INGREDIENTS:
1. 1.5 tsp active dry Yeast
2. ½ cup of lukewarm water
3. 1 tsp sugar
4. 200 gm all purpose flour
5. 1 egg (optional)
6. Salt to taste
7. 2 tsp oil
8. Butter as required
9. ½ cup dahi (youghurt)
METHOD:
1. Take ½ cup lukewarm water (that is, just warm to touch and doesn’t hurt your finger). Add sugar and yeast to it, cover and let it sit till foam builds up over the water surface. It will take 10 to 30 minutes depending upon the quality of your yeast.
2. Take a big bowl and add your flour, salt and oil. Mix with your hands and grind the particles together with your fingers.
3. Add the dahi, eggs (both at room temperature) and the yeast to this. Mix well to form a soft dough using water as/if required.
4. Knead at least for 15 minutes. This is a very important step one you cannot miss. (I prefer to do this on a marble platform as it is easier for me and gives me more space to work the dough.)
5. Next, drizzle oil over the dough and keep it in a sealed container with enough space to rise until it doubles in size. (It is preferable to let it rise overnight.)
6. After it has doubled in volume take it out on a floured surface and knead again for 2 minutes. Coat with oil and let it rise in sealed container for another 2hrs.
7. Make small balls out of the dough and cover them with damp cloth using one at a time so they don’t dry up.
8. Using a rolling pin make a roti. (It should not be too thin)
9. Heat your steel tawa to the highest temperature. Apply water to one side of the roti and quickly flip it on to the tawa water side down. The roti will start to puff up just like the restaurant naan.
10. Apply melted butter on top.
11. Now turn your tawa upside down. The naan shouldn’t fall off and you will be able to brown it over the fire of your stove. (Do not burn it.)
12. Serve hot with paneer butter masala, chicken bharta or any curry of your choice.
TIPS: Make sure you use lukewarm water for the yeast. Too hot water will kill the yeast, too cold water will not activate it.
Also see: Paneer Butter Masala, Chettinad Aloo Dam
Recipe by: Akarshik Banerjee
Making the perfect naan in the traditional tandoor is an amazing art. But you can perfect this all-time favorite recipe of mine at your home using a simple steel Tawa (fry pan) on your gas stove. The most important characteristic of the naan is its softness. This can be achieved by carefully using the amount of yeast as specified in this recipe. The trickiest part of this recipe is handling of the yeast. For first timers I suggest you act with caution.
INGREDIENTS:
1. 1.5 tsp active dry Yeast
2. ½ cup of lukewarm water
3. 1 tsp sugar
4. 200 gm all purpose flour
5. 1 egg (optional)
6. Salt to taste
7. 2 tsp oil
8. Butter as required
9. ½ cup dahi (youghurt)
METHOD:
1. Take ½ cup lukewarm water (that is, just warm to touch and doesn’t hurt your finger). Add sugar and yeast to it, cover and let it sit till foam builds up over the water surface. It will take 10 to 30 minutes depending upon the quality of your yeast.
2. Take a big bowl and add your flour, salt and oil. Mix with your hands and grind the particles together with your fingers.
3. Add the dahi, eggs (both at room temperature) and the yeast to this. Mix well to form a soft dough using water as/if required.
4. Knead at least for 15 minutes. This is a very important step one you cannot miss. (I prefer to do this on a marble platform as it is easier for me and gives me more space to work the dough.)
5. Next, drizzle oil over the dough and keep it in a sealed container with enough space to rise until it doubles in size. (It is preferable to let it rise overnight.)
6. After it has doubled in volume take it out on a floured surface and knead again for 2 minutes. Coat with oil and let it rise in sealed container for another 2hrs.
7. Make small balls out of the dough and cover them with damp cloth using one at a time so they don’t dry up.
8. Using a rolling pin make a roti. (It should not be too thin)
9. Heat your steel tawa to the highest temperature. Apply water to one side of the roti and quickly flip it on to the tawa water side down. The roti will start to puff up just like the restaurant naan.
10. Apply melted butter on top.
11. Now turn your tawa upside down. The naan shouldn’t fall off and you will be able to brown it over the fire of your stove. (Do not burn it.)
12. Serve hot with paneer butter masala, chicken bharta or any curry of your choice.
TIPS: Make sure you use lukewarm water for the yeast. Too hot water will kill the yeast, too cold water will not activate it.
Also see: Paneer Butter Masala, Chettinad Aloo Dam
Recipe by: Akarshik Banerjee