NAAN

Naan, is a white flour Pakistani flat bread. It is one of the most loved Pakistani breads. A trip to an restaurant usually involves the ordering of some kind of Naan. It is traditionally made in a brick and clay tandoor oven.


Traditionally served as an accompaniment with an curry, Naan can also be used to wrap seasoned grilled meats, seafood, or vegetables. A naan should be served hot and eaten immediately or else it tends to get chewy. 


Ingredients


4 cups flour
1 teaspoon Baking powder
1/4th teaspoon Baking soda
1  teaspoon of Salt
1 Egg, beaten
6 Tablespoons plain Yogurt (room temperture)
3 Tablespoons Butter or ghee, melted
About 1 Cup of luke warm milk
1 Tablespoon poppy seeds


Method


Sift flour, baking powder, baking soda and salt together in a bowl.


Stir in the beaten egg, yogurt and 2 tablespoons of the butter or ghee. Gradually stir in enough milk to make a soft dough.  Knead well. Cover with a damp cloth and place in a warm place for 2 hours. 


Preheat oven to 400 degrees F. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces.


Roll each piece into a ball then into ovals about 6 to 8 inches long. Grease a baking sheet with oil.  Brush both the sides of the rolled out Naan with oil.  Sprinkle one side with poppy seeds. Place it ( poppy seed side up) on the baking sheet. 


Bake for 6 to 10 minutes until puffy and lightly golden brown. The bread puffs slightly, lightly browns on the sides.