Saturday, November 9, 2013

Homemade Naan (using yeast)

Yum
I have posted the recipe for naan on this space before. It uses baking powder and soda and turned out very good. But then I attempted naan that uses yeast as the leavening agent and I have never looked back. 










I have used this recipe several times, sometimes I apply some garlic butter on it, and sometimes I sprinkle some nigella seeds all over. Coriander and mint leaves are great toppings as well and so is a generous smear of good old Amul butter.





However you want to have it, there is no denying that naan is one delicious bread. Soft, light and with some brown bits here and there, naan makes a great accompaniment to North Indian curries and gravies. 



But if you thought you could have hot, buttery naans only at dhabas, then you really need to try out this recipe. It is surprisingly easy and always yields good results. 

You will need:

500 grams plain flour plus extra for dusting
3/4 cups lukewarm water
3/4 cup curd
3 teaspoons active dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon oil
Butter

Method:

Whisk yeast and sugar with water and stand in a warm place for 10 to 15 minutes till the mixture is frothy.

In a large bowl, mix together (or sift together) plain flour and salt. Make a well and pour in frothy water, curd and oil. Mix in the flour. Knead for five minutes till the dough is smooth and soft.

Place the dough in an oiled bowl. Cover in a moist cloth and proof in a warm place for 3 hours.

Dust your work surface with flour. Knead the dough for a couple of minutes. Divide the dough into small portions about the size of a large lemon. Roll out each portion into a tear drop shape of about half a cm thickness. 

Heat a skillet or cast iron pan over high flame. Brush some water onto one side of the rolled out dough and stick carefully onto the hot pan. Turn the pan over to expose the other side of the dough to direct flame. Move the pan slowly over the flame till the naan is fully cooked and blisters appear here and there.

Remove from the pan and brush on butter.



Enjoy hot with a curry such as this butter chicken and onion and lemon wedges.


9 comments:

  1. Mom keeping promises:) Life size naaaaans ..!!! look soo inviting... hate torturing myself with not getting to eat even a piece of it.

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  2. this looks so inviting... naan and butter chicken is like a combination made in heaven!!!

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  3. The naan looks so good. My little one is a big fan of naan, he would chose this over roti or chapati anytime. I agree the yeast ones are so yummy and soft.
    Lovely pictures.

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  4. gosh, it looks soooooo good. so lucky i saw your blog. great blog!

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  5. First time in ur space..and woow..Beautiful blog with stunning pics ! Naan looks perfect :)

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  6. naan looks so soft and tempting!

    Shobha

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  7. Because of your irresistible food photos and home-y, comfy recipes, I started following you :)
    You are one hell of a great food blogger, Indu :)

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  8. Can you tell me how many cups 500 miligrams is? And can I use Greek yogurt in place of curd?

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    Replies
    1. You need approximately 4 cups of plain flour. And yes, you can use greek yogurt instead of curd.

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