Naan Recipe (Makes 10 Naans)
Cooking Method
- Pressure Cooker or Oven
- Oven Temperature: 200°C
- Bake: Bottom heat
- Grill: Top heat (to finish)
Ingredients
For the Yeast Mixture
- Fresh yeast – 10 g
- Sugar – 2 teaspoons
- Lukewarm water – ¾ cup
- A little maida (all-purpose flour), for sprinkling
For the Dough
- Maida (all-purpose flour) – 2 cups
- Oil – 2 tablespoons
- Salt – 1 teaspoon
- Prepared yeast mixture
- Naan masala (for coating, optional)
- Butter, for brushing
Process
Step 1: Activate the Yeast
- Mix the fresh yeast with the sugar and lukewarm water.
- Sprinkle a little maida on top.
- Leave it undisturbed for 5 minutes.
Step 2: Prepare the Dough
- In a bowl, combine:
- 2 cups maida
- 2 tablespoons oil
- 1 teaspoon salt
- Pour in the activated yeast mixture.
- Knead into a soft dough.
Step 3: Proof the Dough
- Cover the dough with cling film (cellophane paper).
- Keep it in a warm place until it doubles in size.
- Allow the dough to proof for 45–60 minutes.
Step 4: Shape the Naan
- Divide the dough into 10 equal portions.
- Dip each portion in naan masala (if using).
- Roll each portion into a thick oval-shaped naan.
Step 5: Cook the Naan
Pressure Cooker Method
- Preheat the pressure cooker (without the whistle and gasket).
- Place the naans on a greased tray.
- Cook until they are light golden brown.
Oven Method
- Preheat the oven to 200°C.
- Place the naans on a greased baking tray.
- Bake until lightly golden.
- Switch to the top grill for 1–2 minutes to brown the surface.
Step 6: Finish
- Brush the hot naans generously with butter.
- Serve immediately.
Kindly review the recipe and let me know if any changes are required or if I may proceed with the final version.