Better Than Pillow Fluffy Naan


better than pillow fluggy naan
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Not long ago, I ended my search for a perfect butter chicken recipe  and that is also when I started my search on a perfect naan recipe. A bad or so-so naan with a perfect butter chicken is like having a crispy yummy prate without any curry dipping sauce. It just seems so incomplete.

Store-bought naan can be substitute if you have no time to make one but it will not be a perfectly complete dish.

I have tried many different naan recipes – from the so call best naan recipe on the net to few Michelin Stared Chefs’ recipes. None of them satisfied me, until I tried this recipe from Meera Sodha “Made in Indian”. Her Aunty Harsha’s Naan is really one of the best naan I have ever tried – Restaurant Standard for sure!

I altered the recipe slightly to make sure it is even fluffier.

Do you need a Tandoori oven to achieve the perfect Naan char? NO! Just a very hot frying pan. That’s it! It’s just that easy!

Add Garlic or Mozzarella Cheese for Garlic/ Cheese Naan.

For those who missed out on the recipe on my best ever Creamy Butter Chicken, you can find it here – Lusciously Creamy Butter Chicken

Better Than Pillow Fluffy Naan
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Better Than Pillow Fluffy Naan
Author: 
Serves: 6 naans
 
Ingredients
Dough
  • 125g All Purpose Flour
  • 125g Self Raising Flour
  • 1 tablespoon of Oil
  • 2 Tablespoon Yogurt
  • 3.5g Dried Instant Yeast (1/2 packet)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
Others
  • 120 ml warm milk
  • ½ teaspoon oil
  • Melted Butter (to brush over the naan)
  • *Extra flour to dust the dough
Instructions
Make the Naan Dough
  1. In a large mixing bowl, add in flour and mix until well combine,
  2. Make a well in the centre and add the remaining ingredients for the dough
  3. With a paddle attachment, mix the ingredients together until it resembles breadcrumbs
  4. Slowly add in warm milk and continue to mix until it comes together into a dough
  5. Change to a hook attachment and knead the dough using medium low speed for 5 minutes
  6. Remove the dough from the mixing bowl and rub ½ teaspoon of oil over the dough
  7. Return the dough to the mixing bowl and cover the bowl using a tea towel or plastic wrap.
  8. Leave it in a warm place for at least an hour or until the dough rise to double its size
  9. After the dough has doubled in size, divide into 6 pieces
  10. Roll each piece into a ball and flatten it.
  11. Roll it out flat to about 2 to 3 mm thick.
Toast the Naan Dough
  1. Heat a frying pan over medium high heat
  2. When hot, place the naan into the frying pan and reduce the heat to medium
  3. when the naan starts to bubble and the bottom of the naan start to char, flip it over with a spatula and cook to other side until the naan starts to char slightly on the other side.
  4. Remove the naan from the pan and continue with the rest of the dough
  5. Brush the naan with melted butter
Add flavour to the Naan
  1. For garlic flavoured naan, melt the butter together with garlic and brush it over the naan
  2. For Cheese flavoured naan, split the naan into half from the side and stuff in mozzarella cheese while the naan is hot.

 

 

 

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