NAAN

NAAN

INGREDIENTS:

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

HOW TO COOK:

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.