|
|
|
Refined flour – 4 cups
Onion seeds – 1 tsp
Baking soda – ¼ tsp
Baking powder – ½ to ¾ tsp
Milk – 2 to 3 tbsp
Fresh curds – 2 tbsp
1 egg or 2 tsp dry yeast
sugar – 2 to 2 ½ tsp
Ghee/oil – 4 to 5 tsp
Salt to taste
|
Sift the flour, baking soda , baking powder and salt into a suitable serving dish. Add the onion seeds. Break the egg in a bowl, add sugar, milk, curd and ghee. Make a well in the centre of the flour and pour the egg mixture into it. Knead into a firm dough by gradually adding a little water. Keep aside in a warm place for 1 to 2 hours. Knead again
Divide the dough into 10 balls. On a well floured surface, roll each ball into a triangular shape of approximately ¼†thick. Preheat a tava on medium heat. Using a few drops of water, wet one side of the naan,. Place, wet side down, on the tava. Reduce the heat and roast for a few seconds. Flip over and roast the other side. Remove and serve hot with paneer matar.
|
|
|
|
|
|
|
|
|
|
|
