There are probably a few things I need to explain about the name of this recipe. Recently in a popular grocery store here I found Indian Tandoori Naan in non frozen packets. It tasted good when just heated on the griddle. I wanted to try making that as it was kind of different from our normal dinner preparations. . However, I was a bit unsure if this would come up like the naan that we are used to in restaurants. I checked the ingredients at home and found that some of those needed for typical Naan were found missing, so I tried to combine the recipe of Roti and give it a finishing of Naan.To me, the name does not really matter and wanted to test the recipe. I did try and I loved it. It was a nice change from the usual roti although not particularly healthy as it is made with refined flour. I would call this a hybrid between naan and roti and definitely good. The other plus point to this recipe is that it remains soft even long after it was prepared..I had refrigerated few of them for the next day and it remained soft which after microwaving still became soft and towel like.
Sometimes we have to adjust with our ingredients when we are abroad and specially crave for some dishes.
So to all my fellow Northee friends, please excuse me if I spoiled your traditional preparation in any way
INGREDIENTS: As I have mentioned earlier some of the common ingredients like curd , ghee/butter, baking powder ,eggs etc would not be seen in my list.
- All purpose four (Maida) - 2 cups
- Yeast - 1/4 teaspoon
- Warm water- 1.25 cups
- Salt as needed
How to prepare:
Step 1: Knead the dough
Warm one cup water and mix the yeast in it till it dissolves. Sprinkle salt on the maida and knead it to a soft dough with the yeast mixed water. Cover with a damp cloth. Keep it undisturbed in a warm place for about 5 hours.
Step2: Check the dough after 5 hours , it would have increased in size as the yeast worked. Take small balls and smoothen it to ball shapes. Keep it again for another one hour till its size also increased.
Step3: Flatted to rotis
Flatten the balls using little maida powder for not sticking , flatten to uniform shapes .You can make the authentic shape easily by first flattening the rolls in a round shape, then put it on the griddle and gently pull one end a little bit so that it lengthens and attains the authentic shape. I have not done that way in the recipe but you can surely try it out.
Step4: cooking
Heat the griddle and cook the rotis on both sides till small brown bubbles appear and then finally the whole roti puffs up. Transfer it onto a plate.
Step4: You can serve this roti if u like soft ones. But if u like real tandoori types then you have to go through one more step.
Step5: Toast it
Divide the rotis to two halves. Keep each half in the toaster and let it puff up in that.Remove from the toaster.
Step6: Serve hot with a dollop of butter, with any vegetarian or non vegetarian side dish.
Tips : For ordinary naan there is no need of any butter, it is tasty as it is -soft and yummy. If you want butter naan, you can spread butter either while cooking both sides or smear butter after it is done and while serving. For garlic naan , you can add shredded garlic on the naan after flattening it and press gently ,it will stick easily, then cook it for a garlic flavored and aromatic naan.You can substitute milk in the same quantity as water in this recipes for a still softer version.
wow shilpa,nan making i used to think is really difficult.you showed us the easy way.thanks for sharing it.
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