Plain naan is a popular dish in south and central Asian countries like India, Bangladesh, Pakistan and surrounding regions. Plain naan is a flat, leavened bread of north India, made of white flour. It is baked in a tandoor, from which tandoori cooking takes its name. We usually use yeast for the preparation. But in some regions yeast is substituted for baking soda. Sometimes people also use milk instead of water for making naan because it yields softer dough.
Here, I am sharing a version of my way of making plain naan. In this recipe, I have used wheat flour instead of maida. Also, I don’t have a tandoor, so I have used the conventional oven to make this naan. I must say…..until now I didn’t realise making naan was so easy.
Now, let’s get straight into it….
Ingredients
- 1 cup Milk
- 1 tsp. Curd
- 100 gms. Butter
- 5 cups Maida or Wheat flour
- 1 ½ tsp. Yeast
- ½ tsp. Baking powder
- 1 Egg
- 1/3 cup Sugar
- Salt, to taste
Method
- In a bowl mix together the milk, sugar, yeast and curd and keep it aside for 10-15 minutes till it becomes frothy.
- Add maida, baking powder, egg, sugar, salt, milk and butter to it and knead it together well to form a soft dough.
- Cover it with a damp cloth and keep it aside for three hours till it rises, until the dough has doubled in volume.
- Preheat the oven to maximum heat and divide the dough into 8-10 balls.
- Grease each with butter, roll out each ball into flat and bake the naans until puffed up and golden brown in colour.
- Serve hot naan with curry and raita.
- Naan can be served as breakfast or dinner with ghee or butter. You can use cumin seeds to season it.
