Naan (indian Spongy Bread)

Naan is my best alternative for Chappati during any family occasion. Although it is made up of refined flour but as it is fermented, it is easily digestible. The process of making Naan is similar to making Indian Chappati but the difference is due to fermentation and the kneading. Unlike Chappati dough, Naan dough requires a good effort in kneading or else you will not get the real taste and softness.

Naan
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Sapna Shaw's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
4-5 hours
Cooking Time: 
15 Min

Complexity: 
Medium


Ingredients: 
Refined flour – 250 grams
Curd – 4 tablespoon
Refined oil – 2 tablespoon
Onion seeds / nigella seeds – ½ tablespoon
Salt – 1/2 tablespoon or to taste
Sugar –1/4 tablespoon
Dry yeast / baking powder – ¼ tablespoon
Water - for making dough (approx 1 cup)
Directions: 
Take the refined flour in a large bowl. Add refined oil, curd, salt, sugar, onion seeds and dry yeast and mix well.
Now slowly add water and make a soft dough….You need to knead it very well approximately 10-15 mintues.
Now wrap it in a muslin cloth and cover the bowl with a lid. Keep it in dry and warm place to ferment for at least 4-5 hours. The more it ferments, the softer will be the Naan.
Now wrap it in a muslin cloth and cover the bowl with a lid. Keep it in dry and warm place to ferment for at least 4-5 hours. The more it ferments, the softer will be the Naan. After fermentation the dough, will enlarge in size and will be really soft.
Take portions from the dough and roll them into triangular or round chappati.
Heat a Tawa and place the rolled out chappati. After few seconds turn it on the other side and cook till it is done….. Make sure the flame is low. If your dough is fermented and kneaded well, it will start bulging on the tawa itself. Now hold the Naan with a kitchen pliers and slowly roast it over direct fire….It will blow like a balloon.
Remove it from fire and apply butter or ghee on both sides and serve hot.