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Tuesday, November 3, 2015

Quick stovetop Coriander Naan

Preparation Time : 10 minutes 
Cook Time: 2-3 minutes per naan
Makes : 4 large or 6 medium size.

Whole wheat flour/Atta: 1 cup
All purpose flour/maida: 1 cup
Luke warm milk : 1 cup
Baking soda: 1 tsp 
Oil : 2 tbsp 
Cilantro/ Kothimera/Dhania: 1/2 cup chopped 
Sugar : 1 tsp 
Salt to taste 

Butter : To smear before serving.


Knead to a smooth dough mixing all the ingredients except butter. Cover with a damp cloth and let it rest for at least 30 minutes. The longer the better.
Make balls, and using some Atta for dusting, roll the dough into a circle or an oval shape. Wet in on one side and place it on hot tava. Once you see it bubbling up, take it off and cook on direct flame for 30 seconds. ( you can just cook on tava too) You will see some black spots. That's ok, it's a sign the naan is cooked.
Apply butter and serve hot with any gravy or curry.

I will soon post restaurant quality naan. The process is a little different. 

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