Naan in a pan

Naan in a pan - tray cloth courtesy my chechi S.

This recipe is a modification of my mom-in-law's classic recipe for naan.




Here is how I made it:

Ingredients

Plain flour / Maida - 2 cups

Butter / Ghee - 1 tsp

Egg - 1

Salt to taste

Milk - 1/2 cup

Yeast - 1 tsp

Warm/ Hot water - 1/4 - 1/2 cup


Method

- Soak yeast in milk and keep aside. Give them time to work together till you mix the rest of the ingredients.

- Rub the ghee/ butter in to the flour.

- Mix in salt, egg and the milk-yeast.

- Now add as much water that is needed to combine the dry ingredients to a tough dough ( unlike chapati dough)

- Now is the time to use some of that elbow grease. Work the dough for 10-15 or more minutes.

- Leave the dough in your mixing bowl covered with cling film / damp kitchen towel for the dough to rise x 30 mts to 1 hr. (In this particular instance my dough did not rise, goes to show :P )

- Rolling pin time! I used a stingy sprinkle of flour to roll the dough balls.

- Use a non-stick pan. No oil please. When you see blisters on the top uncooked side, turn the naan over and use a kitchen towel or the like to apply pressure on the now cooked side on top.

- Got 8 naans out of this recipe.

- For an authentic restaurant taste, one could rub a little butter on one side. ( not used on naan's in this picture)

- Remember this recipe contains only the 1 tsp of fat ( plus fat in egg yolk).

- I have tried this recipe on the grill, never gives the same two-finger-tear softness as the pan version, may be I'm not doing it right. Any tips foodies?


Linking this to:

Feast of sacrifice