the first ever Naan I had was from "Udupi Garden" restaurant in BTM layout. In those days they had a different cook the Plain naan and Palak Paneer used to be heavenly.. We used to stay in BTM and used to visit the restaurant at least twice a week, and the waiter there used to include masala papad, 1 palin naan and palak paneer into our order by default...
I have always wanted to try out how to make Naan at home and never tried coz didn't want to spoil the image of perfect naan (or a very good cook in my HD's eyes :p)After going through DK's coriander naan recipe decided to give it a try. I wanted to try it out with whole wheat flour (if it did not come out.. thought I will give it some exotic name and pass it off as paratha) and here is what I did:
Whole wheat flour - 4 cups
Plain curds - 1 cup
Water - 1/2 cup
dried yeast - 1 tsp
Chopped coriander leaves - 1/2 cup
Oil - 1 tbsp
In a bowl mix yeast with warm water. Cover and allow it to stand for 15 mins
Add in the curds and 1 cup flour. Mix well.
Cover and allow this to stand for 20 mins.
Add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour.
Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes about 1/4 inch thick
On a skillet, place the naan, brush it with little oil
Once its done on one side, turn it the other side.
Serve it hot.
I served this with Methi Matar, the taste was not like the naan you get outside but it was fluffy and good. My in-laws who are not very partial to NI food, asked for second helpings :)
Wheat Naan with Matar Methi
Fenugreek Leaves - 2 cups chopped
Green Peas - 3/4 cup, cooked
Onion - 1/2 cup chopped
Tomatos - 2
Milk - 1/2 cup
Jeera - 1 tsp
To be ground into a paste
Onion - 1 med
Green chilli - 4
Ginger - 1" piece
Cashew - 1 tbsp
Khus Khus - 3 tsp soaked in water for 30 mins
Wash methi leaves and add 1/2 teaspoon of salt and leave aside for 10 - 15 minutes. Then, squeze out the water
Drop the tomatos into boiling water and allow to rest for 10 mins. Grind the tomatos into a fine puree
Add 1 tsp oil into the kadai and add jeera.
When the splutter add the methi leaves and fry on high for 2 - 3 mins
Remove and keep aside
Add 2 tsp oil to the kadai and fry the onions till they become pink
Add tomatos and fry for 1 min on med flame
Add the paste and fry for 8 - 10 mins or till oil comes out
Add Peas, methi leaves, milk and salt in this same order.
If required add 1/2 cup water.
Allow to cook on low flame for 5 more mins.
Remove from flame and serve hot
This is my entry for JFI-Wheat at Roma's. The JFI event is the brain child of Indira @ Mahanandi
Note: After kneading the flour I kept it on a hot water bowl so that the yeast will do its work properly.