In fact, it is a dish that we order in every restaurant and even at weddings.
Dal Makhani Butter Chicken, Pakora Kadhi, Mix Vegetable and other delicious dishes are enough to make our mouth water. As much as we love to taste these dishes. We all would agree that their real taste comes only with soft Indian bread. Be it soft phulka, missi roti or various stuffed breads with potatoes and onions always taste delicious. But, amidst all this, nothing comes close to the taste of butter naan.
Perfect crunch and stretchy soft naan is the star dish of any Indian meal. In fact, it is a dish that we order in every restaurant and even at weddings. However, when we try to make it at home, we still do not get the same restaurant style texture. The naan we make in our homes may have a hard texture and may burn during preparation. So, if you want to make restaurant style naan at home, try adding a little curd to the dough!
Traditionally, naan is prepared from yeast, flour, water and salt. However, yeast is something that is not available to everyone. And even if it is available, some people may not know how to use it. So, if this is the case with you too, try adding curd! Curd makes the naan batter soft. This, in turn, helps to give that restaurant style texture. Check out the recipe below:
How to make Naan with curd: Learn here how to make Naan with curd
Mix flour, salt and baking soda. Then add curd to knead the dough. Cover with a damp towel and set aside in a warm place. Once you see that the dough has risen, knead it again and let it rest for 30 minutes. Now make small balls from the dough, sprinkle nigella seeds on it and roast them on your pan, so that the naan becomes puffy and soft. Serve with your favorite curry and enjoy.
Try this recipe the next time you’re preparing a feast at home! Let us know how it felt!
Ingredients of Naan |
| Oven Temp: 200 C – 400 F |
| 4 cups Refined Flour |
| 1 1/4 cups Yogurt |
| 1 1/4 cups Yogurt |
| to taste salt |
| For garnishing Onion seeds |
How to Make Naan
| Mix together the flour, salt and baking soda. Knead into a soft, smooth dough using as much yoghurt as required. |
| Cover with a damp cloth and leave to rise in a warm, draught-free place, till double in volume. If in a hurry, place the container in a larger container of hot water. |
| The time taken for the dough to rise varies according to the weather – about 3 hours in summer and 7 hours in winter. |
| The time taken for the dough to rise varies according to the weather – about 3 hours in summer and 7 hours in winter. |
| Break the dough into pieces of desirable size and smooth into rounds. |
| Cover with a damp cloth and keep for at least 15 minutes. |
| Roll the balls into flat ovals or rounds. You can also flatten them by slapping them between your palm – as experts do, stretching and pulling with your hands when required. |
| Smear the surface with water and sprinkle with onion seeds. |
| Grease a baking tray and bake the naans in a pre-heated oven for about 5 minutes. |
| Better still is to grill them, if your grill has elements both above and below. If you have a tandoor, wet one side of the naan with water and stick it to the walls of the tandoor. |
| You can also stick it to a hot griddle and turn the griddle upside down over the flame. The naan will fall off when cooked. |
| Brush the hot naan with butter or ghee and serve. |
