Recipe: Yummy Homemade naan

Homemade naan. In a large bowl, dissolve yeast in warm water. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. How To Make Naan Begin by combining the flour, yeast, sugar, anise seeds and salt in a large bowl, then whisk to combine.

Combine water, yeast, and sugar in a large bowl. Naan is an Indian recipe; it's a type of flat bread. Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire. You can cook Homemade naan using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Homemade naan

1. You need 1/2 kg of maida.
2. It's 1 tsp of salt.
3. It's 1 tsp of sugar.
4. It's 1 tsp of yeast.
5. Prepare 2 tbsp of oil.
6. Prepare 2 tbsp of Yoghurt.
7. It's of Water as required.
8. It's of Butter for brushing.

The naan bread are stuck to the inside of the oven just like the picture below. Naan is a leavened flatbread from India made using all-purpose flour, also known as maida. Traditionally, naan is cooked in a hot tandoor, a cylindrical clay and brick oven with a dome-shaped top. Traditionally, naan is cooked in a hot tandoor, a cylindrical clay and brick oven with a dome-shaped top.

Homemade naan step by step

1. Mix all the ingredients in a bowl.Then knead it with Lukewarm water..
2. Rest it for 2-3 hrs.Then make a small balls then give it a rest for 5 mins..
3. Then 1 tawa ma pani daalay or phr roti ko us par chupka da or tawi ko Ulta kar ke flame slow kar ke cook kar la.
4. Jab cook ho jae to us par butter ki brushing kar ke serve kra.Agar chaya to Green coriander ya till laga kar serve kra..

My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy. I also prefer to use touch of honey as a natural sweetener for the bread. Naan is a leavened Indian flatbread traditionally cooked in a tandoor, a cylindrical clay or metal oven also used to make tandoori chicken. Plain yogurt gives the dough a pillowy, stretchy crumb, and cooking it over high heat gives naan bread its signature glossy, blistered surface, which is finished by brushing with ghee or butter. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay.