Naan (Indian flatbread)
Naan is Indian style flatbread. Traditionally it is made inside a very hot tandoori clay oven, but my naan recipe is made using a skillet. These naan are so good – soft, puffy, and airy – with pretty golden brown spots on the surface. They are delicious and taste just like the ones in Indian restaurants.
Ingredients
Method
- In a bowl combine all-purpose flour, salt, baking soda, baking powder and sugar.
- Add curd and mix well.
- If sticky, add a little more flour and knead the dough.
- Punch well and make non sticky soft dough.
- Add oil and coat well.
- Cover with a moist cloth and rest for one hour.
- After an hour, pinch a lemon sized ball.
- Dust with some flour and roll to oval shape using rolling pin.
- Apply water on one side of the naan. Slowly flip over on a hot skillet.
- Press the naan to stick on to the skillet.
- Flip the skillet upside down and cook naan directly on flame till they turn golden brown.
- Finally add some butter and transfer to a serving plate.
- Serve hot with any masala gravy.