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Naan (Punjabi Leavened Bread)

Naan (Punjabi Leavened Bread recipe image
This Indian bread features Yeast, Lukewarm water, Sugar, Yoghurt, Egg. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 901.1
Dietary: Vegetarian
Description
This Indian bread features Yeast, Lukewarm water, Sugar, Yoghurt, Egg. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 teaspoon Yeast
  • 3/4 cup Lukewarm water
  • 3 teaspoon Sugar
  • 1/2 cup Yoghurt
  • 1 Egg, beaten
  • 1/4 cup Melted ghee or butter
  • 2 teaspoon Salt
  • 3 1/2 cup Unbl. flour (approx)
  • 2 teaspoon Poppy seeds or kalonji
Directions
  1. 1
    In sm.
  2. 2
    sprinkle yeast over 1/4 c warm water with 1t sugar dissolved in it, leave to
  3. 3
    soften a few min then
  4. 4
    stir and leave in a warm
  5. 5
    place till frothy.
  6. 6
    Stir yogurt till smooth, then
  7. 7
    mix 1/4 c of it with
  8. 8
    rest of sugar, the remaining water, egg, melted ghee and salt.
  9. 9
    Stir into yeast mix.
  10. 10
    Put 2 c flour in a bowl,
  11. 11
    make a well and
  12. 12
    pour in liquid
  13. 13
    mix , beating well with a wooden spoon till it's a smooth batter.
  14. 14
    Add remaining flour a little at a time till you are kneading with your hands and the dough is stiff.
  15. 15
    Knead for 10 - 15 min till dough is smooth and elastic, using as little extra flour as possible.
  16. 16
    Form dough to a ball, put into an oiled bowl, turn the dough to oil surface,
  17. 17
    cover with a cloth and leave in a warm
  18. 18
    place till doubled.
  19. 19
    Punch down dough, divide into 8 balls and leave to rest 10 min.
  20. 20
    Preheat oven to 450.
  21. 21
    Put two ungreased baking sheets in to preheat.
  22. 22
    Pat dough to circles keeping them thin in the centre and thicker around rim then pull one end outwards to
  23. 23
    make teardrop
  24. 24
    shape .
  25. 25
    They should be a handspan long and little more than 1/2 as wide at base.
  26. 26
    Brush with remaining yoghurt and sprinkle with desired seeds.
  27. 27
    Put 2 or 3 loaves on each baking tray and bake 10 min.
  28. 28
    or till gold and puffed.
  29. 29
    If naan is not brown enough put under a preheated grill a minute or two.
  30. 30
    Serve warm or cool

Nutrition Facts

Servings 8

Amount Per Serving
Calories 901.1kcal
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 8.2g41%
Cholesterol 32.2mg11%
Sodium 9850.9mg411%
Total Carbohydrate 163.9g55%
Dietary Fiber 5.9g24%
Sugars 4.5g
Protein 21.7g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: approx, baking, beaten, bread, butter, egg, flour, ghee, grilling, indian, kalonji, leavened, lukewarm, melted, naan, poppy, punjabi, salt, seeds, sugar
Read it online: https://www.chefs-mate.com/recipe/naan-punjabi-leavened-bread/