Good day to everyone out there…
It’s just another day and the festivities of ganesh utsav continue here in maharashtra.
Although during this period every other household in maharashtra cooks modaks,puran polis,shreekahnd puri etc..
its just me and hubby here. So wanted to make something for lunch and as I was planning for making chhole for the main curry dish the question as to avoid the yummy but full of calories bhaturas.incidently bhaturas are the traditional companion that go along with chhole in India. But I this time thought of making naan with it.
Naan is a kind of bread made in Punjab from flour and cooked in tandoor.but as I am a homebound cook and with the tandoor unavailable in my kitchen I made it in pan. They came out well. I deliberately avoided using convection mode of microwave as I didn’t have much time to experiment with its timings.
Recipe for naan-
Potato Dough Recipe
Potato is used to make the dough for Naan, resulting in a soft Naan
This is not Aloo Naan Recipe where the potato is used for filling. Here the boiled potato is mashed and kneaded to form the dough. The dough produces a soft Naan even without egg.
Ingredients
Dough
1. Potato : 1 Medium size
2. Active Dry Yeast: 1 teaspoon
3. White Table Sugar: 1 teaspoon
4. Warm Water : ½ Cup
5. Dahi (Yogurt): ¼ Cup
6. Melted Ghee: 1 Tablespoon
7. Salt: 1 teaspoon
8. Un-bleached All-purpose flour: 2 Cups (8½ oz by weight)
9. White Whole Wheat Flour: 1½ Cup (7½ oz by weight)
Cooking
Melted butter for : ¼ Cup
Four for dusting and rolling
Method
Dough
1. Boil potato so it is fully cooked. Let it cool to room temperature. Mash it with fork. It should be totally mashed (no chunks). Set it aside
3. Mix all the ingredients including the mixture made in step (2) i.e. yeast+ water+sugar
Curd+ghee in a bowl. Keep mixing till the dough will start to come lose off the bowl surface.
5. Gather up the dough into a ball. Place the dough in a lightly greased bowl. Cover with a damp cloth, and let stand for 1 to 2 hours till it doubles in volume. The dough should not be raised in a hot place, the rapid rise will result in yeasty odor. The dough should not be raised in a cold area as it will take too long to rise.
6. Remove the dough from the bowl place it on floured work surface. Divide it into six portions. Roll each portion to form a ball. Keep the dough balls covered to prevent from drying. Let the covered dough rest for 30 minutes.
Making naans:
Usually the naans are made by patting the balls of dough between hands, but not being a pro I made them by using both my hands and rolling pin.
For cooking the naan
1) I heated nonstick pan on high flame,then put the rolled out naan in the pan.
2) Then I covered the pan for 1to 2 mins on low flame.
3) I flipped the side of naan and repeated the covering of pan.
4) When nicely cooked on both the sides I applied butter to one side and served hot.
Hope you find this varied recipe of naan easy to make at home. Please tell if there is another way of baking them without the use of tandoor…
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