Recipe type: Breakfast
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
- Mix the sugar and yeast in lukewarm water and stir until the yeast dissolves. Leave aside for 4 to 5 minutes.
- Add this yeast mixture to the plain flour, oil, salt and the pounded mixture and make a soft dough, by adding enough water.
- Knead the dough for at least 6 to 7 minutes.
- Keep the dough covered under a wet cloth for 30 minutes or till it doubles in volume.
- Divide the dough into 6 equal portions and shape each portion into a 100 mm. (4”) diameter circle.
- Grease a non-stick tava(griddle) and cook each naan on one side till they are light brown in colour.
- Then place them on an open flame and cook from both the sides, till they are golden brown.
- Remove and brush with butter.
- Serve hot.