1 hrs 1 min
These naans are healthy and tasty. They have the appearance and flavour of naans cooked in tandoor. The biggest advantage is that they remain soft even after cooling. Suitable for packed lunch. What more can you ask for?
Course: Main Course
- Whole wheat flour 1 ½ cup
- All-purpose flour (Maida) ½ cup
- Flax seed powder 2tablespoon, heaped
- Salt 1 teaspoon, scant
- Sugar 1 teaspoon
- Baking powder ½ teaspoon
- Cooking soda ¼ teaspoon
- Oil 2tablespoon (preferably rice bran)
- Warm water ¼ cup
- Active dry or instant yeast 1teaspoon
- Plain yogurt (dahi) ¼ cup (at room temperature)
- Milk ¼ cup (at room temperature)
- Warm water for dough ¼-1/3 cup approx.
- Whole wheat flour for dusting
Mix together the wheat flour, Maida and flax seed powder. Add salt, sugar, baking powder and soda. Mix well. Mix the yeast with ¼ cup of warm (Not Hot) water. Add it to the flour mixture along with yogurt and milk. Mix to combine. Add more warm water, little at a time to make a very soft, slightly sticky dough. Knead it very well till it is smooth and no longer sticky. Keep the dough covered till it rises to double its volume (40-50 minutes. The rising time varies according to climatic condition. Hotter the weather, faster the rising)
Knead the risen dough lightly and divide into lime size balls. Keep them covered with a kitchen towel while you are making the naans. You will need a light tawa with handle for cooking the naans. Do Not use non-stick tawa. Place the tawa on moderate heat till it is hot. (Little water sprinkled on it must sizzle.). Now lower the heat.
Roll out a ball of dough into an oval or almond shape, little less than 2mm thick. (Use wheat flour for dusting). Hold the rolled naan on your palm and smear it with some water. Place it on the hot tawa and press gently. (Do not touch the tawa).
Increase the heat to full and invert the tawa directly over the flame. The naan will puff and have a couple of brown spots. At this stage, invert the tawa again and lower the heat. Let the under- side of naan cook for few seconds. Ease it off the tawa and place under a kitchen towel. Repeat with remaining dough.
Serve the naans with your favourite curry and raitha.
Note: Flax seeds may be powdered in mixer-grinder (I use Panasonic super mixer-grinder) and stored in refrigerator. It may be added to your chapathi or multigrain rotis. The risen naan dough may be kneaded lightly and stored in a container up to 24 hours. Use a large enough container. The dough continues to rise slowly in refrigerator.