Naan 3 Different Ways | बिना तंदूर, ओवन और यीस्ट के बनाये रेस्टोरेंट जैसा नान | Flavors Of My Plate Naan.......A flat Indian Bread which doesn't need much introduction. It is appreciated all over the world. A meal in an Indian restaurant is incomplete without having "Naan" in it. A Naan is an oval-shaped, soft, pillow-like bread which is brushed with butter and pairs well with every Veg and Non-Veg curries .
Traditionally, Naans are prepared in Tandoor (Clay Oven) on extremely high temperature. There are many variations of Naan. You can flavor it with whatever herb you want and stuff it with your choice of vegetable or meat.
So, let's begin with the recipe:
INGREDIENTS:
1. All-purpose flour (Maida): 2 cups
2. Curd: 1/2 cup
3. Baking Powder: 1/2 tsp
4. Baking Soda: 1/4 tsp
5. Powdered Sugar: 1 tbsp
6. Salt: 1/2 tsp
7. Oil: 2 tbsp
8. Milk: 4-5 tbsp
9. Crushed Garlic
8. Finely Chopped Cilantro: handful
9. Butter: for brushing
10. Nigella Seeds
METHOD:
1. First of all, take a bowl and add maida, baking powder, baking soda, powdered sugar, and salt. Now using a wire whisk mix everything well.
2. Now add curd and try to knead the dough using our hands. Once done we will add oil and knead the dough once again.
3. Sprinkle few drops of milk at a time and knead the dough until the dough leaves the sides of the bowl. It should be sticky but will form a softball.
4. Keep the dough covered and let it rest in a warm place for at least an hour or until it gets double in volume.
5. Check the dough after an hour. It should be doubled and has got bubbles.
FOR MAKING PLAIN NAAN:
1. Knead the dough once again and take medium size ball. Dust a little bit of flour and with the help of the rolling pin roll it into an oval shape.
2. For making Plain Naan sprinkle some kalonji on the naan and then add chopped coriander leaves. Press them by using the rolling pin. This will help them to stick to the Naan.
3. Once done keep it aside.
FOR MAKING GARLIC NAAN:
1. Take medium size ball and with the help of your rolling pin roll it into an oval shape.
2. Sprinkle some kalonji, chopped garlic, and chopped coriander leaves. Press them by using the rolling pin. This will help them to stick to the Naan.
3. Once done keep it aside.
FOR MAKING BUTTER NAAN:
1. Take medium size ball and with the help of your rolling pin roll it into an oval shape.
2. Sprinkle some kalonji and press them by using the rolling pin. This will help it to stick to the Naan. Brush some melted butter on the Naan.
3. Once done keep it aside.
FOR COOKING GARLIC NAAN:
1. Place an old tawa on high heat. Take the Garlic Naan, and apply water on the backside of the Naan. Place the Naan on the heated tawa water side down.
2. Once you see bubbles on the Naan take the tawa and flip it to give nice color on top of the Garlic Naan.
3. Our Garlic Naan is now ready. Take it out on a plate and brush melted butter on top of it.
FOR COOKING BUTTER NAAN:
1. Take the Butter Naan, and apply water on the back side of the Naan. Place the Naan on the heated tawa water side down.
2. Once you see bubbles on the Naan take the tawa and flip it to give nice color on top of the Butter Naan.
3. Our Butter Naan is now ready. Take it out on a plate and brush melted butter on top of it.
FOR COOKING PLAIN NAAN:
1. Take the Plain Naan, and apply water on the back side of the Naan. Place the Naan on the heated tawa water side down.
2. Once you see bubbles on the Naan take the tawa and flip it to give nice color on top of the Plain Naan.
3. Our Plain Naan is now ready. Take it out on a plate.
FOR SERVING:
Serve the 3 different Naans (Plain Naan/ Butter Naan/ Garlic Naan) and enjoy them with some salad and Amritsar Chole.
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