Naan/ नान is a flatbread made with wheat flour. This is baked in tandoors / big clay ovens. Originally from Persia and the Middle East, this tandoori naan is cherished across the whole Indian subcontinent.
HOW A NAAN IS DIFFERENT FROM A ROTI OR CHAPATI
Naan/ नान is fluffier and thicker than tawa rotis. The fluffiness comes with the yeast or the curd by which it is raised or fermented. When the wheat flour dough is fermented, it is spread with hands and baked in clay tandoors or ovens. Whereas the roti dough is not fermented and cooked very thin on tawa/pan
CAN WE COOK NAAN AT HOMES?
Though It is not possible to make naans at homes in tandoors तंदूर as these are difficult to install in urban homes, but we can cook naan on tawa or in our electric ovens and enjoy the nearest taste and texture. I cook naans on tawa by sticking with water and then cook it by turning it on direct flame. I ferment the dough with the curd for 2-3 hours in summers and 5-6 hrs in winters keeping the dough at a warm place
Prep time – 30 min
Cooking time – 5 min for each naan
Course – Main
Cuisine – Indian Subcontinent
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Whole wheat atta – 1 cup/100 gms
• Refind flour/maida – 1 cup/100 gms
• Curd/dahi – 1 cup (quantity may be increased or decreased)
• Salt – 1 tsp
• Powdered sugar – 1/2 tsp
• Oil for dough – 2 tsp
• Ghee or melted butter for topping – 1 tsp for each naan
• Fresh coriander leaves and chopped green chillies – 1 bowl
• Water – 1 bowl (water helps to stick naan on hot tawa)2
Step By Step
1- Add sugar to the curd/dahi and beat well. If the curd is thick, add 2-3 tsp water and mix. Keep aside
2- Take a broad bowl and add both attas/flours, salt and oil. Rub everything with both hands and add sugar mixed curd little at a time
- Not recommended to add all the curd at one time. This will make the dough too sticky to handle
3- Bring together all the flour and make a ball. Give pressure by palm and punch a few times. Keep the dough covered with a damp cloth for 2 hours at rest.
4- After 2 hours you will notice that the dough has raised a little. Wet your hands and give a few more punch to the dough. Give pressure with palms and bring the dough together. Add some ghee or oil if it is sticky
5- Divide the dough into equal portions and make balls. Next, spread each ball on the work surface with the help of a rolling pin
6- Dust the dough with dry flour and spread with a rolling pin. Make round disks or the signature triangle shape of naan. Apply some water and stick some fresh coriander leaves and green chillies. Spread the disk more with the rolling pin so that coriander leaves stick properly
7- Next, heat a tawa. Wet the coriander side and stick it on hot tawa with this side. Bring the flame to medium. Apply Some melted butter on top
8- Hold tawa with handle and keep it upside down on direct flame.
9- Bring the flame at low. Move tawa all around on flame so that naan is cooked evenly to get golden brown marks
10- Lose the tawa naan/ तवा नान with a broad spoon and apply some ghee or butter. Serve the tawa naan with Dal Makhni or Shahi Paneer
Notes-:
- If you find that the naan is not cooked evenly, keep it on the burner again and cook with the help of tongs by turning and moving
