Sift the flour, salt and baking powder into a bowl and make a well in the middle.
Mix the sugar, milk, egg, 2 tbsp of oil in a bowl.
Pour this into the center of the flour and knead adding water if necessary to form soft dough.
Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes.
Knead the dough again and cover and leave for 2-3 hours.
About half an hour before the naan is required, turn on the oven to maximum heat.
Divide the dough into 8 balls and allow to rest for 3-4 minutes.
Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
Shape each ball of dough with the palms to make an oval shape.
Bake the naan until puffed up and golden brown.
Serve hot with haleem.
Pleasebe judicious and courteous in selecting your words.
So tasty , but i don't have haleem now
Sana Hammad, bake naans in a nicely preheated oven and high heat, approximately 230 C. Use more milk than water. And knead a soft dough. Please try the recipe "Garlic Naan" from KhanaPakana. We are sure, you will love it.
Salam,hope you all are doing good i'm writing you all the way from Sweden where its very difficult to find Asian food.My problem is that,whenever i tried to make a naan it become so hard even i fellow all the given steps.Please tell me why they become hard how i can make them soft?regards,Sana Hammad
Parveen, all purpose flour is called "Maida" in Urdu, so you can definitely use it.
Dear Parveen, In Urdu, Nigella seeds called Kalonji, You may sometimes see these referred to as black onion seeds, but this tiny black seed spice is quite unconnected to the onion and is better known as Nigella or kalonji.
assalam, can i use maida instead of all purpose flour? and what is this nigella sesds?thank you
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