Of Flavours & Tastes…
5 cups All purpose flour/maida
1 tsp yeast (depends on the variety you are using)
1/2 cup lukewarm water
1 egg beaten
10 gm butter
1/2 cup warm milk
1/2 tsp kalonji (onion seeds)
oil/ghee to deep fry
Combine the yeast,water and sugar.Keep closed in a warm place to rise.This may take 10 minutes.In a bowl,sift the flour and salt.Mix in the butter with your hand till it becomes crumbly.To this,add warm milk,beaten egg and yeast mixture.Mix well with your hand to form a ball.Slowly knead it to a soft ,elastic dough.If it’s too tight,you may wet your hands in milk and continue kneading.
Cover the dough with a wet cloth and keep in a warm place to rise.That’s till the dough rises to double the volume.I just keep it inside the the oven with light on.This only took 12 minutes.But here two things are important.The quality of yeast you use and the temperature it is resting in.
Now when it’s doubled,knead again and divide it into 8 balls.Roll out into a 3/4′ thick disc.Arrange them in a greased tray and sprinkle the onion seeds over.
Keep it again till they double in size.Heat oil/ghee in a wok/kadai and deep fry the naans till golden brown.Shift it into paper towels.Serve hot with any curry.
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