- Take warm water. Add sugar and salt in it and mix well. Now add dry yeast in it and gently mix it well. Be very gentle while stirring yeast. Keep it aside in some warm place for 5-10 minutes. After 5-10 minutes yeast will be activated and you can see a frothy mixture. Take all purpose flour, dried mint leaves and salt together in a mixing bowl. Add oil on it and mix well. Make a well in the center of the bowl and add yogurt and milk in it. Add activated yeast mixture and mix well gently. Now using very little water at a time. start kneading a soft dough. Knead well into a soft and elastic dough. Keep it aside and cover it with a cling film. Allow the dough to rest for at least 3-4 hours at some warm place. After 3-4 hours the dough will rise almost double of its size. Gently press the dough with your fingers to release air. You will see that the dough will be deflated back to its original size. Collect it again and cover up with the cling film. Keep aside for 30 minutes and the dough will rise again. Divide the dough into equal portions and again keep all the portions aside for next 30 minutes. Take an individual portion and roll out into the shape of your choice. I prefer a slightly triangular shape. Take naan in your hands and apply water on the one side. Place the naan on a hot tawa . The side where water is applied should be placed on the girdle first. Cook for 10 seconds and immediately flip over the girdle and cook the another side of Naan over the flame directly to get those burnt marks which we usually prefer over the naan. You can see the naan getting puffed up along with the burn marks. When done cook the other side too, covering the girdle with a lid, don’t overcook else it may get overcooked and burn also. Apply some butter over the naan and it is ready to serve.
Pudina naan
#myrecipe
By Chandana Guptha
Jan, 19th
647
Servings
2 persons
Cook Time
25 minutes
Ingredients
7
- 9
Ingredients
- Water
- Sugar
- Salt
- Yeast
- Maida
- Pudina
- Oil
- Milk
- Curd
