I have been thinking of making some fresh hot Naans for a while now. So today i finally made some. The yield was 3 Naans. One was gobbled up just like that, all warm and tasty. One of them has a spinach and Garlic filling and the other one has some Garlic flakes added in the dough!
Other fillings I want to try next time.. Paneer(cottage cheese), Keema(minced meat), garlic and mint, Aloo(spicy mashed potatoes) !
- 2.5-3 cups all purpose flour
- 2 Tablespoons yogurt (plain)
- 1/4 cup water
- 2 teaspoons active yeast
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons ghee(clarified butter) at room temperature for dough
- 2 teaspoons ghee for cooking
- 1/2 teaspoon ajwain(carom seeds) (use onion seeds/kalunji/nigella if you can find them)
- Warm the water and add yeast and sugar to it. Mix well and let sit for 10 minutes or until frothy.
- In another pan, add flour and add ghee to it.
- Mix the ghee using hands and try to knead. The dough should start getting some crumbs, Knead for 4-5 minutes.
- Add in the yogurt, salt, ajwain seeds and mix well,
- Add in the yeast mixture and knead into a soft dough. Add more water if dough is too firm.
- Place dough in a warm place in a covered and well oiled container for an hour.
- Knead dough again for 5 minutes.
- Let the dough rise again in a warm place for half an hour.
- Punch the dough down and knead for 2 minutes. Make 3-4 balls of the dough.
- Using a rolling pin, roll the balls into a thin oval shape. You can experiment with the thickness as everyone like their Naan their own way. I like it thin as well as thick.
- Brush the top with a little ghee.
- I used a girdle on my gas stove top to cook the Naan. You can also cook Naan on a Pizza stone in a pre-heated oven at 425 degrees F for 7-8 minutes.
- Heat the girdle/pan on high heat for 5 minutes, then place the rolled dough on it.
- Cook the Naan on medium high heat on both sides 2-3 minutes each side. Apply ghee on both sides.
- Serve hot with any Indian main course dish !.
For spinach filled Naan, I cooked the chopped spinach with some garlic flakes and salt for 5 minutes, cooled it and sprinkled it on the rolled Naan. I folded the Naan over it, half way and sealed it shut using some water. rolled the Naan again a bit and cooked as mentioned above. These hot sizzling Naans are headed to Susans's Yeastspotting !