Naan

Naan is one of those recipes, which we never venture out at home. But believe me its very easy to make. For a typical naan recipe, all purpose flour/ maida is used. Which I replace with the whole wheat durum flour. And for the perfect fluffy-rising-melt in your mouth- naan, baking soda is recommended. But again I replace it with active dry yeast. Baking soda is for those special ocassion or once in a while usage…

2 cups durum whole wheat flour (if you do not get this, all purpose flour can be replaced)
1 teaspoon active dry yeast (if using baking soda, use 1/2 teaspoon)
1 teaspoon salt
Enough water to make the dough consistency
2 tablespoon of natural yoghurt (Plain curd, brought to room temperature, and beaten well)

Method
1. Add the dry yeast to a quartet cup of warm water. Let it stay aside for the yeast to do its magic. You will see froth forming on top. This will take abt 5-10 mins.
2. Take a mixing bowl. Add the flour, salt, yeast mixture, yoghurt. Use your hands to mix them well. Keep adding warm water until you get a nice dough (chapathi dough consistency). Ensure this is not too firm or too soft.
3. Cover this dough in a warm wet towel. Keep it back in the mixing bowl for it to rise. This will take about an hour or 2.
4. Once the dough is risen, knead it again and make small balls of a size of a lemon. Dust your counter top with some flour, use your rolling ping and roll out these balls into thin flat circle. Ensure this is not too thin, else your chapathi might turn out like bisuits!! 😉
5. Place a tawa, slightly oil/butter/ghee (whichever is available), and place the naan. Turn over to cook the other side. Add a little ghee for it cook and give out a nice brown colour. Repeat until all dough is turned into Naan.

Relish your naan with any of the sides.. Happy eating