Kashmiri Naan/ Easy Naan/ Peshwari Naan/ Second To Naan

Naan was originally cooked at the Imperial Court in Delhi and was a popular breakfast for the Mughal Royals. Although Naan originates from India, today it is eaten in practically most Indian restaurants and homes around the globe. Indian bread has a very long history. Naan comes from the Persian word for bread and refers to a flatbread primarily associated with India. Traditionally, naan (pronounced NAHN and sometimes spelled “nan”) was leavened by airborne yeasts and baked in a tandoor / clay oven. In modern home kitchens however it is usually made on the stove top and so can you!

The Recipe:

1 teaspoon sugar;1/2 cup warm water; 1 tsp dry yeast; 2 1/4 cups all-purpose flour; 1/2 cup curds ( yoghurt);1 tablespoon oil; some oil for greasing pan; 3 tablespoons butter;

Toppings : 2 tbsp each of raisins and almond bits

In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a large mixing bowl. Add the yeast mixture, yoghurt, and oil; knead the dough until the dough becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place until double in size, about 1 hour.

Divide the dough into 8 equal portions. Make a well in the centre and add one tsp of the raisin almond mixture. Pull the edges together to seal the raisins and nuts. Gently roll the dough to a round (taking care that the filling does not come out ) using a rolling spin.

NB: You can also crush the nuts and raisins and stuff the Naans so as to make a thin layered filling inside.

Heat up a non stick pan over high heat . Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all naans are done.

Brush the naan with the melted butter, serve warm.

NB: For garlic Naan add 3 large cloves, minced to the dough and knead.

Sprinkle onion seeds or coriander leaves on top, while rolling.

If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.

Option 2: The thickness of the naan should be around 6-7 mm. You may use the rolling pin to roll the naan.

Carefully flip the naan and brush it with water. Place the naan on the hot pan with the watered side down. This will ensure that naan sticks to the pan. Cover with lid and let it cook for 1/2 a minute. Take off the lid and turn the pan upside down so that the naan is on direct flame. Allow it to get a charred appearance and remove when cooked. Brush it with the remaining garlic butter on the top and sprinkle some chopped coriander leaves. Serve hot with Tomato Paneer or Palak Paneer or Almond Paneer. Click on the links below for the recipes.