Sada Naan
Ingredients| 4 cup flour, all purpose, 450 g |
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Sprinkle yeast and sugar into the hot milk or water, leave it for 20
minutes. Sift together flour, dalt in a large bowl, and make a well
in the centre. Put yogurt and 2 tbsp butter in the yeast mixture.
Knead well and leave it aside for 3-4 hours, in a warm place until
doubled in size. Punch down dough and divide into 8 balls. Let it
rest for 10 minutes. Roll out each ball in the shape of traignles or
make a round disk. then pull on one side to make a teardrop shape.
Mix together 1 tsp ghee or butter, poppy seeds and sesame seeds.
Spread a little of the above mixture on each naan. Place them on a
baking tray. Cook in a preheated oven (375F/ 190C/ gas mark 5) for
4-5 minutes until brown specks appear. If the naan is not brown
enough then put under a preheated grill for a minute or two.
VARIATION: BADAMI NAAN Brush each sada naan with oil or butter before
baking them. Sprinkle almonds and white sesame seeds on the greased
side of every naan. Cook in a preheated oven, for 4-5 minutes.
Servings: 8
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