Naan is an Indian flatbread, history says it came to India along with the rulers from Central Asia and slowly became part of the Indian royal menu. Whether it is rich and spicy meat curries or light and hearty lentil stews Naan is one bread which humbly compliments all. One of the most popular breads across the country – Naan is usually made with all purpose flour using yeast as fermenting agent, in this recipe curd is being used instead of yeast though using curd doubles the dough rising time but the end result is no different.
Whenever I plan Indian menu for party at my place Naan has to be in the menu, soaking this soft pillowy bread in curries and having a mouthful of it in itself is a bliss and also very few of my guests are not so Naan lovers else everybody is fond of this tear shaped bread, for those who avoid white flour I do Whole Wheat Naan which is equally soft as the white flour one. Once the dough is ready I make small balls out of it and cover them, while food is served all I have to do is roll and puff the Naan’s and best part with Naan is it does not have to be perfectly shaped.
Last week I made Dum Ka Murgh long with it I made some Naan – without yeast, I bind the dough in the afternoon and by the dinner time dough trapped up all the air well and was all ready to be rolled out into Naan, if you plan to make Naan at the last moment than I would highly recommend the yeast recipe otherwise this recipe is always a foolproof one.
Yields 10 Naan
Naan is an Indian flatbread, history says it came to India along with the rulers from Central Asia and slowly became part of the Indian royal menu.