Sada Naan

Course : Curry
Serves: 1
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4 cups flour -- all purpose
5/8 cup milk or warm water
2 tablespoons yogurt
1 tablespoon yeast -- dried
1 teaspoon sugar
3 tablespoons ghee or butter
2 tablespoons poppy seeds
1 tablespoon sesame seeds
---variation: badami naan---
2 cups almonds blanched finely - shredded
1 teaspoon white sesame seeds

Preparation / Directions:

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

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