My mom’s homemade tandoori naan made fresh at home, experience the soft naan that can accompany any dish.
Ing:
Mix the 3 ingredients together and let it form bubbles
3/4th cup warm Milk
11/2 tsp Yeast
1/2 tsp Sugar
4 cups all purpose Flour
1 stick or 8 tbsp room temperature Butter
1 egg
3/4th to 1 cup warm water to bind dough
Salt (optional) per your taste
Olive Oil to put on dough before letting it rise
2 tbsp melted Butter to brush on roti when done (optional)
Black Sesame Seeds for garnish (optional)
Dried Parsley flakes for garnish (optional)
Method:
Combine the warm milk, sugar, and yeast and leave it a warm place to bubble and start fermenting. In a big bowl add the flour, salt, butter, and egg combine till the butter is combined than add the yeast mixture and bind the dough some more, finally start putting in the warm water slowly until you have a nice soft pliable dough, spread some olive oil on it cover and leave in a warm place till doubled in size. Once the dough is doubled in size turn oven on to broil and make med rounds of dough and roll it in either an oblong or round shape than heat a frying pan, wet one side of the roti and put the wet side down on the pan, once you see some blisters forming on top peek on the bottom and if the bottom looks nice and brown then open your oven and place the roti on the oven rack and close the door. Make sure you keep a close eye on it, it will rise and will burn in less than a minute, once it has puffed take it out of the oven and brush with the melted butter, sesame seed and parsley flakes, which are totally optional

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