Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, naan. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
In a large bowl, dissolve yeast in warm water. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Combine water, yeast, and sugar in a large bowl.
Naan is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Naan is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook naan using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Naan:
- Make ready 2 cup maida
- Make ready 1 cup curd
- Make ready 1/2 tbs salt
- Take as needed oil
- Prepare as required coriander leaves chopped
The naan bread are stuck to the inside of the oven just like the picture below. Naan is a flatbread found in Iran, Afghanistan, Pakistan, India, and other surrounding countries. Naan is served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed on top of the bread.
Instructions to make Naan:
- Take a vessel add maida,baking powder, baking soda,salt,sugar, oil and mix well.
- Now add curd and mix it well. Add water and knead the floor to dough.
- Make dough balls.Take maida dust it with flour and roll it.
- Heat tawa and take one naan and apply water on it.place it for few seconds on medium flame.Flip the tawa on direct flame.
- Cook it till turn brown. Remove the naan from tawa. Apply butter on naan and serve.
Naan is served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed on top of the bread. Naan is like pita, yet softer and most of the time larger. Naan is a soft and pillowy Indian-style flatbread traditionally made in a tandoor, or cylindrical clay oven. The dough gets slapped against the walls of the tandoor, where it adheres and bakes quickly over a burning fire.
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