Yield: 8 naan


4 c Flour, all purpose
450 g 5/8 c Milk or warm water
150 ml 2 tb Yogurt
1 tb Yeast,dried
1 ts Sugar
3 tb Ghee or butter
2 tb Poppy seeds
1 tb Sesame seeds

Variation: Badami Naan

2 c Almonds; blanched finely & -shredded
White sesame seeds

Leavened bread of Northern India (Uttar Pradesh)

Sprinkle yeast and sugar into the hot milk or water, leave it for 20 minutes. Sift together flour, dalt in a large bowl, and make a well in the centre. Put yogurt and 2 tbsp butter in the yeast mixture. Knead well and leave it aside for 3-4 hours, in a warm place until doubled in size.

Punch down dough and divide into 8 balls. Let it rest for 10 minutes. Roll out each ball in the shape of triangles or make a round disk. then pull on one side to make a teardrop shape. Mix together 1 tsp ghi or butter, poppy seeds and sesame seeds. Spread a little of the above mixture on each naan. Place them on a baking tray. Cook in a preheated oven (375F/ 190C/ gas mark 5) for 4-5 minutes until brown specks appear. If the naan is not brown enough then put under a preheated grill for a minute or two.

Variation: Badami Naan – Brush each sada naan with oil or butter before baking them. Sprinkle almonds and white sesame seeds on the greased side of every naan.

Cook in a preheated oven, for 4-5 minutes.

SOURCE: _Rotis and Naans of India_ by Purobi Babbar

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