Thursday, January 17, 2013

Naan/ White flour flatbread- Khana restaurant style

Let me admit it..I feel proud of myself that I could make this amazing restaurant staple at home..yipee!! And that too without oven…yes, I made it on stove top. Amazing, isn't it! I really have to thank recipe website by Nishamadhulika for this easy method, but I'll share my experience with you.

Naan- for the uninitiated, it’s a kind of soft, differently flavored  flatbread we associate with big wedding parties and restaurants in India. It's made in big clay ovens or "tandoor"  as we call it. These triangular naans go best with North Indian dishes like kadhai paneer, dal makhni, dal fry, butter chicken, mutton in rich gravy, palak paneer,dum aloo and the list goes on. Basically heavy (read, rich in fats and spices) gravies go well with naan.

White flour- 200gm
Curd- 100gm
Baking soda/soda bicarb/Khane ka soda- 1/4 tsp
Sugar-1/2 tsp
Salt-1/4th tsp
Oil- 2 tbsp

Lukewarm water- to make dough

  1. Take white flour/maida. Make a well in the centre.
  2. Pour oil and curd in this well and also add the rest of the ingredients.
  3. Mix thoroughly.
  4. Add lukewarm water and knead till a soft, pliable dough is formed.
  5. Keep covered for 2-3 hours in a warm place and let it rise. It should approximately double it's size.
  6. Divide the dough into 8-10 portions. Keep a little white flour on the side in which you can roll the portions like we do to make chapati.
  7. Roll one portion into a round. Apply butter on the edges and fold into a "D". Again apply butter onto the edges and fold to make a quarter of the circle. With a rolling pin extend this shape to make a triangular naan.
  8. Heat a skillet/heavy tawa
  9. Apply water on one side and place it on the skillet, water side down.
  10. You will observe bubbles on the visible side…this indicates that its browning at the other side.
  11. Remove from skillet and cook the other side (the bubbled one), on the flame directly.
  12. Serve hot

1 comment:

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