Sunday, July 4, 2010

Nan

This is an Indian bread used with dal curries or meat curries.This I made with butter chicken……….this can be made in oven or on stove top……first 2 or 3 I made in oven but it is becoming more crispier so I made the rest on stove top in the tawa……..it was really tasty with butter chicken………….this can be made in both ways…….
















Ingredients:

3½c All purpose flour
½ c Curd
1 Egg
¼ c Butter softened
3tsp Sugar
Salt
1½tsp Dry instant yeast
Water


Method:

1.Warm ½ c water and sprinkle yeast and sugar and keep aside for 10 mins.
2.In a bowl put flour,curd,butter,salt and slightly beaten egg and start combining.
3.Add the yeast water and knead the dough,if water is needed add little water at a time and knead till u get an elastic dough.
4.Cover the dough with a wet clooth and keep it for 1 to 1½hrs.
5.After that take the dough make balls out of the dough.
6.Roll the ball with a rolling pin and just strech one part to get the shape.
7.Heat a tawa place one nan at a time and cook till brown spots appears on the nan.
8.If needed apply some butter on the nan.
9.Serve hot.

7 comments:

TREAT AND TRICK said...

Thanks for joining in my blog dear...naan looks great, I also prepare almost the similar way, hope to see you often....

Fajeeda said...

thanx a lot.........

Premalatha Aravindhan said...

Wounderfull recipes,first time here...droll wrothy recipes.
do visit mu blog if time permits.
http://premascooking.blogspot.com

Fajeeda said...

thanx for checking my blog and leaving ur valuable comment.... sure i'll visit ur blog............thanx once again premalatha......

Divya said...

All your recipes are really superb and easy to make it tooo. Keeep on cooking and post on new recipes.

Anonymous said...

I would suggest one change which gives restaurant like nans with blisters.First cook the nan on the tawa.When small blisters appear,take it off tawa and bring it over a naked gas flame on the adjacent burner.High temperature of the flame will make tandoor like blisters and also provides a slightly smokey flavour for
authentic taste of nann.
Anil

Fajeeda said...

thanx a lot for ur suggestion .......

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