Nawabi Naan

by Tarla Dalal

Added to 12 cookbooks
This recipe has been viewed 4749 times

Naan is the most well-known Indian bread and is fast gaining popularity the world over. The naan is leavened bread prepared in the traditional tandoor. However for those of us who do not have tandoors in our kitchens, here is a great way of preparing the naan using an inverted pressure cooker. This naan is unique because of the use of loads of dry fruits. Make sure to press the dry fruits into the naan well or else they will fall out while cooking. Also avoid using too much oil while greasing since this will prevent the naan from sticking to the side of the cooker.

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Makes 6 naans.
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Ingredients

1 cup plain flour (maida)
1/2 tsp fresh yeast, crumbled
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt
4 tbsp chopped dried fruits
oil for greasing
butter for brushing

Method

Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
Combine all the ingredients, except the dry fruits, in a bowl and knead into a soft dough, using enough water till it is smooth and elastic (approx. 5 to 7 minutes).
Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx.15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter circle.
Sprinkle 1 tablespoon of dry fruits on one side of the naan and press well.
Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.
Apply a little water on the plain side of each naan and stick the wet side of the naan around the inside of the pressure cooker.
Place the pressure cooker upside down directly on the flame and cook till both sides are golden brown. You can apply 2 naans at a time inside the walls of the pressure cooker.
Remove, brush with a little butter and serve hot.