Roghani Naan, Indian Bread, Fresh, Ready to Eat, 5 Pieces
- Additional information
Naan is one of the most popular varieties of South Asian Breads. It is considered a typical bread of Northern India and many regions of Afghanistan, Iran, Pakistan, and few regions of Former Russia and china. The popularity of Nann reached many corners of the world and is served in United States, UK, Canada, Australia and served with kebabs and curry.
How to make Tandoori Naan:
Maida -4 cups
Milk -1 cup
Baking Powder- 1 tsp
Water- as required
Baking soda – 1/2 tsp
Oil – 2 Tbsp
Salt -1 tsp
Onion seeds- 2 tsp
Egg – 1 ( optional)
Sugar -2 tsp
Butter- 2 tsp
Yogurt – 2 Tbsp
Sieve flour with baking powder, baking soda , and salt.Add sugar ,egg,milk yogurt and water. Knead well into medium soft dough.
Apply oil and keep it under wet cloth for one hour.
Make eight equal portion of the dough. ,apply oil and put onion seeds on top.
Press sides first, and then centre of the dough ball. Give a round flat shape of 6 ” diameter.
Stretch it from one side to give it a triangular shape. Put it on a cloth and put it in a preheated tandoor or oven (200 degrees Celsius)
Remove when brown on both sides. Serve topped with butter.
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