Sunday, March 22, 2015

Hyderabadi Naan

Hyderabadi Naan....

This is a dish synonymous with the common Hyderabadi’s palate for the last two centuries -- soft baked maida with an earthen smell of the tandoor, best accompanied with gracious servings of lamb chops and rich chicken gravy and Paya Nihari.
I had tried to make Copycat of authentic Naan ki Roti....baked in oven!!
Hyderabadi Food Lovers who are far away from their city will definitely relish this In'sha'Allaah!!


INGREDIENTS:

1) Maida/ all purpose flour 2cups
2) Active Dry Yeast 1tsp
3) Warm water 2/3cup
4) Sugar 1tsp
5) Salt 1tsp
6) Ghee 1/4cup
7) Yoghurt 2tbsp
8) Sesame seeds to sprinkle 
9) Egg beaten 1


METHOD:
Mix yeast and sugar in warm water until yeast is dissolved. 
Cover and let in stand in warm place for 5mins.
In another large bowl sift flour, add salt, ghee, yoghurt and yeast mixture. 
Mix into a soft dough with hands and knead until dough is smooth and elastic. 
Place the dough in a greased bowl, cover and let it stand in a warm place for 1hour or until the dough gets doubled in size. 
Punch down the dough and knead for 2mins.
Pre-heat oven on high temperature, around 230degree. 
Divide dough into small equal pieces and roll out into desired size and shapes.
Cover an oven tray with foil and grease the foil well.
Place the naans on foiled tray and brush them with the beaten egg and sprinkle sesame seeds.
Bake these naan for 12-15 mins until puffed and just browned. 

(Please keep an eye on them while they are getting baked. Every oven have different temperatures)

For that tempting brown color.....
Switch on the grill on high and keep these Naan under the grill for just 4-5 mins.
Please keep an eye....they may get burn!!!

Serve hot with any  Paya Nihari Chicken or Mutton Gravy!! 


*Best enjoy them Freshly Baked!!* 



6 comments:

  1. The naan looks amazing... lovely golden hue...

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  2. Love the color of the naan dear.. So yum and cutee

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