An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Suji / semolina naan
Traditionally naan is made with all purpose flour and tempts all of us...whenever I make kormas or tempting paneer, naan is in demand from my daughters and my loving husband, but knowing the fact that naan means maida I have always been reluctant till I tried this amazing recipe of suji naan, this naan are so light and soft that it has become a regular accomplishment of my dinner menus.
I always prefer to use suji for making naan and bhaturas, but honestly speaking the best taste comes with maida/ all purpose flour. so there is always a temptation to use maida knowing well that it is not healthy. But i choose health over taste, and so this naan is made with suji.
Step by step Naan recipe with yeast
Naan recipe - a really good naan recipe, fully puffed with a soft texture from inside.
Makes 4-5 medium naans
1 cup suji
3/4 cup milk or just enough for soaking
1 tsp oil
1 tsp dry active yeast
1 tsp sugar
¾ tsp salt or as required
2 tbsp maida
3- 4 tsp curd
1/2 tsp baking soda
butter for brushing the naans, as required
Step 1. First dissolve the sugar in 1 cup warm milk, then dissolve the yeast and let the yeast bubble up. this takes about 10 to 12 mins.
Step 2 When the yeast solution has bubbled up well then add this frothy solution in a mixing bowl.
Step 3. Soak suji and milk for at least 2-3 hrs or till all the milk is soaked by suji and suji swells up.
Step 4. Now add all purpose flour, salt, oil and keep on mixing with hands. If you find it sticky add a little flour and knead it again.
Step 5. Add oil and then knead to a smooth, soft, springy and elastic dough.
the dough should be well kneaded and soft.
Step 6. Place the dough in a bowl and cover with a cotton napkin or lid and keep for 3-4 hours at room temperature.
Step 7. Make medium sized balls from the dough. roll them well on your palm. place the balls in a tray or plate.
Step 8. Before you start rolling the naans, heat your Tava/griddle to the max temperature at least 2-3 mins before. Start rolling the naan evenly. Sprinkle kalonji / til or green coriander and roll it in triangle shape.
Step 9. Keep a medium thickness, meaning roll the naans neither thick nor thin.
Step 10. Brush one side of naan with water so that naan sticks properly on Tava and place it on hot Tava, put Tava upside down on fire .
Step 11. Cook till brown spots can be seen on the top and the naan puffs up well.
with the help of a tong remove the naan from Tava and cook on direct flame for a few seconds, spread some butter on them.
serve naan hot with a north indian or mughlai vegetable curry or dal/lentil dish.
To make the naan in microwave convection mode - preheat the oven at 200 degrees C at least 20 mins before you start making the naan. place the rolled naan in the greased baking tray. bake at 200 degree for 4-8 minutes more or less till the naan puffs well and becomes golden from top.
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