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Phudina Naan

Phudina Naan
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
A popular leavened bread of exquisite taste cooked in a clay oven (which is known as a “tandoor” and is known to have originated in persia). The tradition carries on even today in modern day iran and several north indian homes. I have added some pounded mint leaves to the naan dough to enhance the flavour and appearance of this bread. I have also made smaller sized naans so that they can be cooked faster.
  • 1 cup plain flour (maida)
  • ½ tsp fresh yeast , crumbled
  • ½ tsp sugar
  • 1 tbsp oil
  • ½ tsp salt
  • To Be Pounded Coarsely
  • ½ cup mint leaves (phudina)
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies , finely chopped
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • Other Ingredients
  • oil for greasing
  • For Serving
  • butter for brushing
  1. Mix the sugar and yeast in lukewarm water and stir until the yeast dissolves. Leave aside for 4 to 5 minutes.
  2. Add this yeast mixture to the plain flour, oil, salt and the pounded mixture and make a soft dough, by adding enough water.
  3. Knead the dough for at least 6 to 7 minutes.
  4. Keep the dough covered under a wet cloth for 30 minutes or till it doubles in volume.
  5. Divide the dough into 6 equal portions and shape each portion into a 100 mm. (4”) diameter circle.
  6. Grease a non-stick tava(griddle) and cook each naan on one side till they are light brown in colour.
  7. Then place them on an open flame and cook from both the sides, till they are golden brown.
  8. Remove and brush with butter.
  9. Serve hot.
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