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  • Peshawari Naan

Peshawari Naan

Posted on Jul 23rd, 2008
by Pooja
Categories:
  • Rotis and Parathas

Ingredients:
250gms maida (refined wheat flour),
1 tsp sugar,
2 tsp baking powder,
1 tbsp oil,
4 tbsp yogurt/curd; beaten,
1/4 tsp salt,
1/4 tsp baking soda,
1 egg (optional)*,
2 tbsp warm milk,
1 tbsp fresh yeast,
Warm water.

Method:
Add a tbsp of warm water to yeast, mix and cover. Mix milk with yogurt and warm it. Then add salt, warm yogurt, yeast and all other ingredients to the maida and knead a soft dough. Set it aside for around 3-4 hours.
Divide the dough into small balls. Take each ball and use a rolling pin and board to roll an elongated naan. This naan taste best when prepared in a tandoor, but if you do not have a tandoor roast it on a griddle from both sides. Spread some ghee or butter over it and sprinkle some sesame seeds, kalonji, etc as per your choice. Serve with chana, any paneer
preparation or even with dal fry or tadka.

* If you do not want to use egg, replace with 1-2 tbsp of yogurt instead.

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  • indian bread
  • naan
  • Peshawari Naan
  • roti

Pooja

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Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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