After a long gap, coming to blog. Something or the other makes me lazy. Since I don't cook much these days, I do not have innovative recipes with me.. Slightly will bounce back as soon as I get in full fledged cooking.
For now, here is a simple and tasty tiffin item . Generally yeast is used for this dish, but I didn't use any yeast. It's a very simple procedure and the output is soft and tasty.
Here we go......
Ingredients:
Method:
.JPG)
Softy, spongy naan is ready to serve with paneer or any subji!
Enjoy making the simplest form of naan..
For now, here is a simple and tasty tiffin item . Generally yeast is used for this dish, but I didn't use any yeast. It's a very simple procedure and the output is soft and tasty.
Here we go......
Ingredients:
- Maida/all purpose flour -2 cups
- Curd or sour curd - 1tbsp
- Baking powder -1/2tsp
- Salt
- Water if needed.
- Butter
- Sugar - 1/2 tsp
- Oil -3tsp
Method:
- In a vessel take all the above ingredients and knead well into a soft dough.
- After 2 hrs, you can see the dough will be fermented and loosened.
- Apply oil on it and knead well and keep aside for 10 mins.
- For rolling it, take a rolling pan, take a ball from the dough. Roll it in oval shape. Spread it well.
- Heat a nonstick tava, sprinkle some water to it and place the rolled oval naan to it.
- It will get stuck to the tava, because of water.after few mins, turn on the tava to cook the other side in the flame directly
- The naan will puff up and you will get a perfect tandoori naan.
- Once it is done, apply butter for butter naan.
Softy, spongy naan is ready to serve with paneer or any subji!
Enjoy making the simplest form of naan..
