NAANS (Fluffy Indian Bread)

Ingredients
Flour – 290 grams
Salt – 1/2 teaspoon
Soda – bi – carbonate – 1 teaspoons
Egg – 1
Well mixed curds or yoghunt – 6 tablespoons
Sugar – 1 teaspoon
Ghee or Oil – 1 tablespoon
Poppy seeds – 1 tablespoon
Nigella seeds – 1/2 teaspoon
For sprinkling on nanns
Various sprinkling can be used:- Peeled melon and poppy seeds or just sesame seeds.
Method:
Sieve flour, salt and soda – bi – carbonate into bowl.
Make a well in the centre of the flour, add sugar, slightly beaten egg. Oil and gradually add curds and a little water about 4 to 6 tablespoon, stirring from the centre to make a soft dough, stretching and kneading well till the dough is smooth and leaves the bowl clean sprinkle a tablespoon or two of water.
Leave it to rise in a warm place covered with damp cloth for 5 to 7 hours, longer in winter; then knead again. Make into walnut – sized balls and flatten slightly.**Roll out on a floured pastry board to 12 – 15 cm (5″ to 6″) discs.
The naans should be about 4 mm (1/6″) thick. Moisten one side evenly with a little water and sprinkle pressing a big pince of poppy and nigella seeds. When the under side is cooked, invert the tawa so that the naans is exposed to direct heat slightly away form the flames. Cook till golden brown spots appear.
The naans can also be made on an electric or gas hot plate, when under surface is cooked (it will come off easily) place upper surface under the grill till brown spots appear.

Tagged as: Bread, Curry, dish, Fluffy, gravy, Indian, masala, naan, NAANS, nan, side, Tiffin, varuval, veg, vegetable