4 mugs of flour - (around 170 grms is one mug of mine)
352 ml milk
1 tblsp yeast
1 and 1/2 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3 tblsp ghee
3 tblsp yoghurt
- warm the milk to finger-bearable hot
- in a bowl, put 1 mug of the flour, add the yeast and sugar and pour the milk over it.
- mix well with a fork and cover it and let it stand covered for at least 15 minutes
- it should be frothy and puffed up after that time
- add the remaining flour, the ghee, yoghurt, salt, baking powder and soda
- if you have a processor, set the machine in motion and let the dough get made
- otherwise, start mixing and kneading and get to that dough like consistency
- the dough should feel soft and almost silky
- if u think its too dry, just oil ur hands with some oil and continue, never add water!
- let the dough rise at least an hour and half
- punch it down and let it rise once more before using. Then tip it on the table and knead well
The next steps you can see on the videos - Zara thought that would make it all the more easy to follow..
- if making plain naans, just form and bake, keeping the heat high and spraying the naans with water once/ twice in between
- if making roghni or naans with filling, make a regular 'pera' like paratha, with ghee and roll out before u fill anything.. or just leave as is
- spray with oil and bake...
- if using the grill, turn it on once the bottom is baked. Switch the lower heat off and then turn on the grill to brown them from above
keep some things in mind:
- the oven must be HOT when u put them in. Cold ovens kill yeast
- for simple naans, u must spray some water off and on otherwise they will not have that texture that a naan should have
- the pre-dough MUST stand for at least 15 mins
- dont use the rolling pin too much. Best is, flatten it a bit with the pin and then spread it out with ur hands, that will keep the naans soft
- once baked, cover them with plastic bag/foil and a cloth on top. That will also keep them soft.
- the dough, to rise, should be in a plastic bag or covered with foil. Dont cover with a cloth, that takes the moisture away and yeast dough needs moist heat!