Prep Time: 2 Hours
Cook Time: 30 minutes
Serves: 6 Naans
- Wheat Flour (aata): 2 Cups + 1 Tablespoon
- Warm Water: 1 Cup or as required
- Salt: 1 teaspoon
- Sugar: 2 teaspoons
- Active dry yeast: 1 teaspoon
- Oil/ melted Butter: 2 tablespoons
- Coriander Leaves: 1 tablespoon, finely chopped
- Green chili: 1 teaspoon, finely chopped
- Sesame seeds: 1 teaspoons
- In a bowl, add the active yeast, salt and sugar. Add ¼ cup of warm water and mix well. Cover it for 5 minutes.
- Take the flour, add the yeast water and mix well.
- Using warm water knead a tight dough.
- Add oil and knead again.
- Cover the dough with a kitchen napkin. Keep it aside for 2 hours.
- Remove the cover. You will see the dough has raised in size.
- Knead the dough again and divide into 5 equal portions and roll into balls.
- Roll each ball into 6-inch diameter circle.
- Apply 1 teaspoon oil / butter on one side of the circle. Fold it into half-moon. Apply ½ teaspoon oil on one side of the half-moon and fold it again into half. So, a triangle is formed.
- Sprinkle little flour and roll the triangle into a big ½ inch thick triangle.
- Brush water in one side of the triangle.
- Heat Tawa in high flame.
- Place the water brushed side of the triangle on the tawa
- Brush 1 teaspoon oil on top side of the triangle and spread some coriander leaves, green chili and sesame seeds. Press all these using a spatula, so all these get stuck in the dough.
- Wait for 1 ½ minutes. Lower the heat to slow. Flip the naan. Apply little oil only in this side.
- In low flame cook for 3 minutes.
- Using a spatula or tong take the naan out of the tawa.
- Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.
- While serving, you may brush the naan with more oil / butter.
- Sometimes I use 1/2 cup of curd to knead the dough instead of using active dry yeast.