Preparation:
Leavened bread of Northern India (Uttar Pradesh)
Sprinkle yeast and sugar into the hot milk or water, leave it for 20 minutes. Sift together flour, dalt in a large bowl, and make a well in the center. Put yogurt and 2 tbsp. butter in the yeast mixture. Knead well and leave it aside for 3-4 hours, in a warm place until doubled in size.
Punch down dough and divide into 8 balls. Let it rest for 10 minutes. Roll out each ball in the shape of triangles or make a round disk. then pull on one side to make a teardrop shape. Mix together 1 tsp. ghee or butter, poppy seeds and sesame seeds. Spread a little of the above mixture on each naan. Place them on a baking tray. Cook in a preheated oven (375F/ 190C/ gas mark 5) for 4-5 minutes until brown specks appear. If the naan is not brown enough then put under a preheated grill for a minute or two.
Variation: Badami Naan - Brush each sada naan with oil or butter before baking them. Sprinkle almonds and white sesame seeds on the greased side of every naan. Cook in a preheated oven, for 4-5 minutes.
MAKES: 8 SOURCE: "Rotis and Naans of India" by Purobi Babbar, published in Bombay |
