All Purpose flour
Fresh Bread Slices
Slightly Sour Curd
Milk / Water
Cooking / Baking Soda
An Iron griddle / Tawa and a lid to cover the Naan
1/2 cup of water
A wire mesh (If you don’t have please see Notes)
Melted butter with a brush or spoon.
How to cook:
Keep the iron griddle ready on the big burner of the stove. It has to be real hot but not smoking. Take little water in your palm and splash it on the hot griddle. Immediately place the rolled out Naan on it. It will stick to the griddle. Cover with a lid to get the smoky flavor.
Place the wire mesh over the small burner. Let the flame be kept in low. Lift the lid to see whether the Naan has puffed up in places. Flip it over to the wire mesh. The uncooked part should be facing the flame. Increase the flame. You can see it puffing up. Gently press to settle and cook till brown spots appear.
Transfer it to a plate. Basic Naan is ready. Brush the side cooked directly over the flame with butter and your Butter Naan is ready to be served.
I served these soft, buttery and flaky Naans with Panner Tikka Masala. It was utterly, butterly, delicious.
If you do not have a wire mesh, I’m sure you will have a spatula that is used for draining out deep fried foods from oil (Jaali Karandi). You can use that. I did the same thing as my wire mesh is somewhere up in the loft and I couldn’t reach it. Just hold the spatula slightly above the flame.
As the griddle I use is heavy I just can’t hold it upright over the flame. Also in this method you need not have to fear the Naan falling over the flame and of the arm pain.
To get a perfect shape: Roll the dough into a ball. Shape it into a cylindrical shape first. Then start rolling over it.
Do not let the dough rest for more time as it may get sour.
Using milk to knead the dough will keep it soft.
For every cup of flour use 2 bread slices, if big or 3 if the slices are small in size.
If you are going to serve some time after cooking, Do not apply butter. Stack the Naans one above the other and roll in a soft, clean cloth. Before serving just heat them again and apply butter. This way they won’t feel like plastic discs while eating.
This is off to Jabeen’s Iftar Nights