Ingredients

* 3 cups all purpose flour

* ½ cup unsalted butter, cold
* 1 cup plain yogurt
* 3 tablespoons of hot water
* 1 tablespoon sugar
* 2 teaspoons active dry yeast (Make sure its freshly bought store yeast and
not an opened one)
* 1 ½ teaspoons salt
* 1 egg
* 2 teaspoons chaat masala mixed with 1 tablespoon of vegetable oil
Method
In a large bowl add the 3 cups of flour and butter. With your hands, blend the b
utter into the flour until it forms coarse crumbs. You can do this in a blender
as well, but the rest if the procedure when worked with hands gives a better tex
ture to the dough.
Stir water and yeast until yeast is completely dissolved. Now make a well in the
center of the flour mixture and add the yogurt, sugar, egg, salt and yeast mixt
ure.
Knead into the flour and until the whole dough collects into a mass. It will be
wet and sticky.
Wipe your hands clean and oil them. Now knead the dough with the oiled hands unt
il smooth and satiny, for about 10 minutes; oiling your hands more if required.
The dough is still very soft and pliable.
Cover the bowl and let the dough rest until doubled in volume; about 4 hours.
Punch down the dough, knead for a minute and divide into 16 equal portions.
With a rolling pin, quickly roll out each ball into a 5 inch round. With your fi
ngers, stretch each round into a 5-7 inch oval.
Cooking in the Oven
Preheat the oven to 260 C or to the maximum heat.
If you have a baking stone; place it in the oven. Arrange a few of the naans in
a single layer on the ungreased baking sheets or directly on the baking stone. A
nd bake until they are puffed and brown, 4-5 minutes.
Repeat with the remaining naans. Keep the baked naans aside. Naans can be pre ma
de and kept warm wrapped in a cloth and inside bread box/any other covered conta
iner.
Before serving, preheat broiler to maximum heat. Transfer a few of the naans to
the broiler pan and broil for 15-20 seconds to brown the tops.
You can also brown the tops on the gas stove; hold the naans with the tongs and
place them directly over the flame for about 10 seconds. Repeat with remaining b
reads.
Brush the tops lighly with chaat masala oil if desired.
Serve hot.
Cooking on Gas Stove
Heat an iron skillet on high heat. On one side of the rolled out naan, apply wat
er all around. Place the water side on the skillet and quickly invert the skille
t showing it directly on the flame, as shown in the picture. Don t let the flame t
ouch the naan.
After about a minute, you will notice that the naan starts to puff and brown. At
this point, turn the skillet over, keep aside. Remove the naan from the skillet
and with the help of tongs, place the other side of the naan directly over the
flame for about 10-15 seconds.
Once browed; brush the tops lighly with chaat masala oil if desired and serve im
mediately.
Find more recipes at Archana's Kitchen
Print this Recipe Post a comment Send to Friend