I have tried making naan several times using recipes from the internet, cookbooks and cookery shows. But all my attempts flopped like SRK's Ra One and I always ended up with tough, rubbery or partially cooked flour balls. Rolled up and thrown from my Bangalore home, I am sure they would've bounced all the way to the Depsang valley in Ladakh and pulled down the Chinese tents that so bothered our leaders and put our media into a frenzy. And we could have somehow blamed the Pakistanis for it. (The two birds with a single stone thing). But as a peace loving person, I want my naans to be just naans and decided to give it one last try.
Verdict: Finally, these naans turned out to be good. They were soft, and blistered on top and made the perfect bread for curries and gravies.
2 cups plain flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk (approx)
2 tablespoons curd
1 tablespoon oil
1/2 teaspoon salt
1 1/2 teaspoon sugar
In a bowl, mix together plain flour, baking powder, baking soda, salt and sugar. Make a well in the middle and add curd, milk and oil to this well. Starting from the centre, slowly mix in the dry ingredients into the wet ingredients to form a soft and smooth dough. (You can adjust the consistency by adding in more plain flour or milk as required.) Knead well for about ten minutes. Cover the dough with a damp cloth and let it rest in a well oiled bowl for an hour.
The naan is ideally cooked in a tandoor or clay oven. But it can be done in a normal convection oven or on the stove top as well.
If using an oven, preheat it to 250 C.
Divide the dough into six equal portions. Roll out each portion thinly into a tear drop shape. I pressed some chopped coriander leaves onto the surface. You can leave it plain, or use chopped garlic cloves or sprinkle over poppy seeds. Place it on grill rack, close to the source of heat in the oven. I placed it on the upper rack of my oven. Cook for 3 minutes or until the surface is blistered here and there.
If you choose to make your naan over the stove top, then heat a pan over high heat. Apply some water over one side of the naan, and press that side carefully onto the pan so it sticks to it. Now, reduce heat to minimum, and turn over the pan so that the naan is exposed to direct flame. Move the pan slowly over the flame till the naan is cooked and surface has brown spots.
Brush naan with butter and serve hot.
Tomato Chutney Recipe
1 cup finely chopped tomatoes
1 cup finely chopped onions
1 teaspoon mustard seeds
1 pinch cumin seeds
5 cloves garlic, finely chopped
2 green chilies, chopped
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
To taste, salt
1/2 teaspoon sugar
2 tablespoons chopped coriander leaves
4 tablespoons vegetable oil
In a pan, heat oil. Add mustard seeds and let them splutter. The cumin seeds need to go in next, followed by chopped onions. Saute for a minute, then add garlic and green chilies. Continue sauteing till onion has turned translucent. Reduce heat and add chili powder and turmeric powder. Saute for a minute and toss in tomatoes. Cook till the tomatoes have turned mushy and oil separates from the mixture. Add salt and sugar and stir in coriander leaves.
Update on 10-Nov-2013:
Click here for the recipe for Butter Chicken
You can also make naan using yeast. Click here for the recipe