Ingredients
Wet Ingredients:
- ¼ cup curd or yogurt (can use cashew or almond yogurt for vegan version)
- 1 teaspoon sugar or organic unrefined cane sugar
- 1 teaspoon baking powder
- 1 pinch baking soda
- 2 cups all-purpose flour (maida)
- 1 teaspoon salt or add as required
- 2 tablespoons oil (butter can also be added)
- ¼ to ⅓ cup water or add as required
- 1 tablespoon onion seeds (kalonji) or melon seeds or sesame seeds
- Butter or ghee or oil (as required for spreading on naan, optional)
Method
Making Dough:
- In a mixing bowl, take ¼ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt.
- Add 1 teaspoon sugar, 1 teaspoon baking powder, and 1 pinch baking soda.
- Mix all ingredients well until the sugar dissolves.
- Add 2 cups all-purpose flour (maida) and 1 teaspoon salt. Mix well.
- Make a well in the center, add 2 tablespoons oil or butter, and ¼ to ⅓ cup water.
- Mix and knead to a smooth, soft, stretchy dough. Adjust water or flour as needed.
- Flatten the dough, spread some oil, and place it in the same bowl. Cover with a moist towel and a lid. Let it rest for 2 hours.
- Divide the dough into medium-sized balls.
- Flatten slightly, sprinkle flour, and roll into 6-7 inch elongated circles.
- Sprinkle seeds on top and roll to a tapered, tear-shaped form.
- Heat a skillet or tawa on medium-high flame.
- Place the rolled naan on the hot skillet.
- Cook one side until air pockets appear, then flip to cook the second side.
- When air pockets appear on the second side, flip again and place directly on the stovetop flame.
- Grill both sides on the flame until charred spots and blisters appear.
- Remove from heat and brush with butter, ghee, or oil (optional).
- Serve hot or warm with your favorite curry dish.
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Vivek Agro Foods
No.13, Ground Floor, 2nd cross,Kumarapark West, Bengaluru – 560020
No.13, Ground Floor, 2nd cross,Kumarapark West, Bengaluru – 560020
