by pauljoseph
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pauljoseph's Notes:
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1 cup
Maida( finely-milled wheat flour used to make a wide variety of Indian breads )
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1 tablespoon
Yeast ( exactly 10 grams)
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1/4 cup
Milk
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1/4 cup
Curd
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a pinches
Baking soda
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1
Egg
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2 to 3 tablespoons
Melted butter
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2 teaspoons
Sugar
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Sift the maida with salt and Baking soda ,mix with a pinch yeast, sugar and little warm water. And keep aside to ferment.
Ask the hotline about this step!Beat the egg Slightly heat the milk add the melted butter salt sugar stir well then add the beaten egg remaining yeast and the curd add to the fermented maida(if the dough too soft and loose you can add little more Maida) and knock to a soft dough.
Ask the hotline about this step!Keep aside for one hour. Divide dough into 8 balls flatter them into triangle.
Ask the hotline about this step!Heat the pan sprinkle cold water on to the hot pan then place one naan on top when it half cooked turn the other side and repeat till the naan turns a slightly golden brown color ( you can find the different in my picture)rub with little butter and serve hot.
Ask the hotline about this step!A question: I have some freshly made ricotta. Could we use that in place of the yogurt for the curd?
http://www.food52.com/recipes/7849_mint_chutney boulangere you can use freshly made ricotta in place of the yogurt in this recipe
Thank you pauljoseph. I'll post a photo for you if it turns out well.
Thank you shayam
Gale -Maida (all-purpose flour) and atta (Wheat flour)
Curd is plain yogurt
beautiful photo of a naan. would love to use it to mop up just a simple bowl of dahl with mango achaar.
thank you for you comment
Is 'Maida' atta flour? and by curd I am assuming you mean yoghurt ( hope so since that is what I have going)
Yes Gale
Lovely as always, pauljoseph. I'm going to teach my students to make this on Monday to serve with a 3-rice salad.