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Naan Recipe – Tawa Soft Restaurant Style Without Yeast, Tandoor, Eggs – CookingShooking
There are some dishes in Indian cuisine that just can’t be served with any Indian bread; they have to be paired with their partner. Simple dishes like Paneer masala or Butter Chicken if served with chappati or roti would be an absolute no no, they have to be served with the all so famous Butter Naan. Today’s recipe is of naan it is made from scratch at home without yeast and egg and simply made over your stove top. Naan is made with plain flour, milk and secret ingredient to give it a slight rise and puff the baking powder. Super soft, fluffy, buttery and a sure shot hit amongst your guest. Let’s get cookin!
Servings Prep Time
8-12Naan 45minutes
Cook Time
20minutes
Servings Prep Time
8-12Naan 45minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a large mixing bowl, add milk, oil, sugar, salt and baking powder. Mix everything until the sugar has dissolved.
  2. Add the maida, mix everything and start kneading to form soft dough, use milk as required.
  3. Once done cover the dough with a damp cloth and set aside for 10 minutes. After 10 minutes the dough will be ready to roll.
  4. Divide the dough into 8-12 smaller portions, sprinkle some dry maida and then cover the dough with a damp cloth and set aside.
  5. Take a rolling pin and board; dust it with some dry flour. Roll the dough into thin triangular sheet.
  6. Dip your fingers in plain water and apply water all over the naan.
For cooking the naan
  1. Preheat the iron tava, and place the rolled naan on it, water side down, cook it over high heat for 30 seconds.
  2. Flip the tava, and then cook the naan over direct flame until you see brown spots all over the naan.
  3. Remove the naan and place it on a serving plate, apply melted butter all over the naan. Tawa Naan is ready. Similarly make the other remaining naan.
Serve
  1. Serve the hot butter Naan with some Paneer Masala.
Recipe Notes

Notes:

  • Please do not use baking soda only use baking powder for this recipe.
  • The quantity of the naan depends on the size of the dough you make.
  • Please do not use water for kneading, only use milk as required.
  • If the naan puffs up while cooking then just make a hole and deflate it.

 


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