Prep Time: 60 mins | Cook time: 30 mins | Total time: 90 mins
Course: Appetisers | Servings: 6
Difficulty level: Moderate
Ingredients:
For the dough
- 5 g yeast, dry
- 120 ml water, lukewarm
- 180 g maida
- 120 g whole wheat atta
- 5 g sugar
- 3 g baking soda
- 5 g salt
- 150 g yogurt
For the topping
- 60 ml ghee
- 10 g garlic, finely chopped
- 5 g coriander, chopped (optional)
Instructions:
For the dough
- Measure lukewarm water into a bowl, add yeast, and rest 5 to 8 minutes until frothy.
- Mix flour, sugar, baking powder, and salt.
- Add yogurt and yeast water. Knead into a soft dough.
- Rest for 60 minutes until doubled.
To make the naan
- Preheat tandoor or use cast iron tawa.
- Divide dough into 6 portions and roll into oval shapes.
- Stick to tandoor dome and cook until golden brown spots appear.
For the topping
- Mix the melted ghee, chopped garlic and coriander (if using) in a small bowl.
- Using an oil brush, or a spoon, liberally coat the surface with the ghee-garlic mix.
Serving suggestions
- Serve hot, with a dal / curry of your choice.
Nutrition (Per Serving)
Calories: 290 kcal | Protein: 7 g | Carbohydrates: 39 g | Fat: 12 g | Fiber: 3 g