Most of us rely on a Naan based meal when we go to the restaurants, right? Until a few years back I was under the impression that we need an oven/tandoor to make naan and so it is best enjoyed in the restaurants. Not any more. Better still Naans can be made on the stove top as well.
Let's enjoy some variety of naans which can be made easily in our kitchens. For Day 1, week 2 of BM #38, let us check out a fusion Naan variety which initiated a very interesting conversation around our dinner table!!
Recipe Source - here
Ingredients -
All Purpose Flour / Maida 2 cups
Salt 1 tsp
Baking Powder 1/2 tsp
Warm Water 1/4 cup
Active Dry Yeast 2 1/2 tsp
Sugar 2 tsp
Avocado mashed with 2 tsp of lemon juice 4 Tbsp (1 medium sized avocado)
Olive oil 1 Tbsp + more for greasing
Method Of Preparation -
In a bowl, whisk the flour, salt and baking powder and set aside.
In a smaller bowl, add yeast and sugar to warm water and set aside for it to froth up.
Mash the avocado to a fine pulp and add lemon/lime juice to prevent discoloration.
Add upto 2 tablespoons of Olive oil to the flour and add the yeast solution. Mix well and knead to a soft dough.
Be watchful of the quantity of water added to the dough as the dough tends to get a little softer because of the avocado and then it gets difficult to get a proper shape for the Naan :)
Oil the dough, cover and set aside in a warm place for about 2 hours or until the dough doubles.
Pinch 8-9 equal portions of the dough and roll each naan to the shape desired and cook on a hot griddle.
Once some bubbles appear, flip and spray oil as needed and cook on the other side as well.
Cook the rest of the Naans similarly and serve them warm with an accompaniment of your choice.
Preparation Time resting time 2 hrs + Cooking Time 30 min
Makes 8-9
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Posted by
Harini R
on
Monday, March 10, 2014
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