Friday, 14 December 2012




Flour/Maida - 4 cups

Soda bi-carb - 1/4

baking powder - 1 tsp

Egg - 1

Sugar - 2 1/2 tsp

Yogurt -  2 tbsp

Milk - 3 tbsp

Groundnut Oil - 5 tsp

Atta - To dust

Ghee/butter - To grease baking try

Kalonji - 1 tsp

Melon seeds - 1 3/4 tsp

Butter - 2 tsp

Salt - To taste


The Flour: 
  • Sieve the salt,soda bi-carb and baking powder into a parat. 

The Egg mixing:  

  • break the egg in a bowl,add sugar, yogurt and milk, whisk. 

The Dough: 

  • Make a bay in the sieved flour, pour water approx 3/4 cups in it and start mixing.gradually. 
  • When fully mixed knead to make a dough. 
  • Add the egg mixture and incorporate gradually.
  • When fully mixed, knead to make a soft dough(it should not stick on the finger), cover with a moist cloth and keep aside for 10 minutes.
  • Then add oil,knead and punch the dough,cover with a moist cloth and keep aside for 2 hours to allow the dough to rise.
  • Divide into 6 equal portions,make balls and place on a floured surface.
  • Sprinkle kalonji and melon seeds fatten the balls slightly to make pedha, cover and keep aside for 5 minutes.
  • latter each pedha between the palms to make a round disc and the stretch on one side in shape of an elongated oval. 
  • Place the naan on a gaddi( cushioned  pad) stick inside a moderately hot tandoor and bake for 3 minutes. 
  • In case of use oven, preheat  oven 375 degree Fahrenheit and place on a baking tray grassed with ghee and bake for 10 minutes.
  • Apply butter on naan as soon as it is remove from the tandoor or oven  and serve immediately.  

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