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Recipe Detail
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  Name: Naan Popular
  Category: Bread
  Author: HS
  Date: 12/19/2005 3:40:00 AM
  Hits: 42021
Ingredients:
Ingredients

2 cups plain white refined flour (Maida)
2 tsp. dry yeast
1 tbsp. sugar
3 tbsp. butter
1/2 cup warm milk
2 tbsp. yoghurt
2 tbsp. milk
1 tbsp. poppy seeds
1/4 tsp. saffron strands
Instructions:
1. Warm the milk .
2. Add yeast and sugar in the milk.
3. Leave it undisturbed for about half any hour until it froths a bit.
4. Mix some saffron into remaining 1 tbsp. milk. Keep aside.
5. Mix flour and salt in large plate. Form well in centre. Add the Yeast solution you made ( as in Step 3) and Saffron Solution (as in step 4)
6. Add yoghurt in the flour now and knead.
7. Cover the dough with wet cloth and and keep aside covered for overnight.
8. Make small balls from the dough.
9. Place the ball on a flat surface and pat it to make a big tear shaped .( Do not use the rolling pin)
10. Place it into a greased baking tray and spread it more to make a big tear shape.
11.Keep centre slightly thinner than edges.
12. Preheat oven at 350C ( if you have a grill section then you can use that at full heat instead)
13. Sprinkel some poppy seeds on the top of the Naan.
14. Bake for 4-5 minutes or till done.

Serve hot with any curry.

You can smear some garlic paste on the Naan before cooking to make a Garlic Naan.

Note: If you pat and spread the Naan by hand then it gives a better result ( similar to the Tandoori Naans which they cooks in the restaurants). Spreading with Rolling pin will not give that effect.
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There are: (13) comments
Author: chanda agarwalla

Date:  4/25/2010
Comment:
very niceeeeeeeeeeeee
Author: chanda agarwalla

Date:  4/25/2010
Comment:
very niceeeeeeeeeeeee
Author: Gerard

Date:  1/2/2009
Comment:
When did the milk+yeast+sugar that was ''left undisturbed till it froths'' get used? When did the safron+milk that was ''set aside'' get used? How much yeast is mixed with milk, how much with yogurt
Author: manjinder

Date:  2/11/2008
Comment:
i am not understood
Author: animesh

Date:  2/8/2008
Comment:
this is great
Author: Pushpam Rajasekaran

Date:  12/1/2006
Comment:
Is one of the best recipe
Author: masie

Date:  6/26/2006
Comment:
this bread is great . i rate it as a 5 star which is excellent
Author: eileen neill

Date:  6/4/2006
Comment:
absolutely brilliant
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