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NAAN - Traditional Indian Bread Published By Author Pia Majumdar on 01/05/2014
Naan is traditionally cooked in a clay oven or “tandoor.” This recipe uses a regular home oven.
 KEEMA NAAN 
KEEMA FILLING STEP 1
1 kg Lamb mince
1 medium size onion chopped
50 gram cilantro
2 tblspn garlic chopped
1 tblspn coriander seeds 
2 tblspn cumin seeds
2 tspn Red Chilly Powder
1 tspn cardamom powder 
3-4 green chillies 
 2 tblspn Ginger chopped
 2 tblspn Garlic Chopped
salt to taste
NAAN STEP 2 Dough made in Oven Tandoor between 500-800 degrees Farenheit full temperature.
21/4 Cups All Purpose Flour/500 grams All Purpose flour
1/2 Cup Lukewarm Water or 150 ml 
3 tspns Salt 2 tspns Sugar 
2 teaspoons/1 gm Active Dry Yeast any brand just one tea-spoon 
1 egg or Eggless for vegetarians
½-1tspn baking soda
2 tblspn Oil 
1/2 Cup Milk (Optional) or ½ cup 100 ml thick greek yogurt
1/2 cup garlic mixed with 1/4 cup coriander leaves
{I take a box of garlic and mince the previous day)
Let mixture in warm dry place till it rises and then mix with the dough.The mixture must be very soft and sticky. 
In tandoor it takes 1 minute in oven 21/2 minutes 
Add little oil on top Cover with plastic wrap it for 15-20 minutes.
Take dough and spread it on pizza stone On a marble plate divide dough into 6 equal parts or small round balls.and cover with a damp cloth .Toss the dough in palm of hand to become a bigger size. 
Put nonstick spray on a tray .Close  flame on heat. Once you bring them out apply butter. Turn other side and put for 30 seconds. Apply some butter and garlic on top and sprinkle chaat ma-sala for extra taste .Pull it and stretch on tray or non stick Pan. Cut it in four with pizza cutter.Or use wire mesh on top of fire and cook it evenly till bubbles form and turn it other side .
NAAN STEP 3 
Knead Dough well .And take one round ball dust flour and roll to 6 inch diameter.Put the filling in centre close from all sides. Take a wooden spoon to make indents.Put the filling in centre and close from all sides.Fry in oven at 500 degrees or on a hot tawa. Brush with yogurt and put in oven till it bakes evenly on all sides. 

​METHOD 2 
  • 2 cups of All Purpose flour (Plain flour or maida)
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Pinch of baking soda
  • 2 tablespoons of oil
  • 2 1/2 tablespoons yogurt (curd or dahi)
  • 3/4 cup lukewarm water
  • Also needed:
  • 1 teaspoon of clear butter or ghee to butter the Naan
  • 1/4 cup All Purpose flour for rolling
  • Method:
  • Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  • Add sugar, salt and baking soda to the flour and mix well.
  • Add the oil and yogurt mix, this will become crumbly dough.
  • Add the water/yeast mixture and make into soft dough.Note: after dough rise will become little softer.
  • Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
  •  Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
  • Next turn the oven to high broil.
  • Knead the dough for about two to three minutes and divide the dough into six equal parts.
  • Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
  • Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
  • You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top).
  • Take naan out of the oven and brush lightly with clear butter or ghee.