Cooking Instructions
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Step 1
To a bowl add
All-Purpose Flour (125 g)
,
Baking Powder (as needed)
,
Caster Sugar (2 g)
, and
Salt (to taste)
and combine well. Add
Yogurt (60 g)
and mix. Add
Water (to taste)
as required and make a smooth dough. Apply some
Butter (to taste)
on the dough and cover with a cling foil or a wet towel. Let it rise for an hour.
Step 2
Slightly knead the dough and pinch out medium portions from the dough. Bigger than a chapathi ball. Dust the dough ball with little flour.
Step 3
You can just make plain naan. But here I added some
Ground Coriander (4 g)
and
Garlic (8 g)
on top. Now using the rolling pin slightly press the coriander leaves and garlic. Now reverse the rolled naan and on the other side brush water. We need and iron tawa for making naan. Non stick tawa wont work here. As the naan will not stick properly on the non stick ones. To a hot tawa place the naaan, with the water brushed side down on the tawa.
Step 4
Once the naan starts to bubble slowly invert the tawa and show it directly on flame about two inches above the flame. Once naan is browned remove from fire and brush butter on top. Serve hot with veg or non veg gravy. Best combination kadai chicken, chicken tikka masala, butter chicken, paneer butter masala, chole masala etc.
