Naanza recipe by Tarla Dalal
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Our tandoori magic meets the Italian favourite in more ways than one! We tried making a pizza with a naan as the base, and it turned out too awesome.
Recipe Description for Naanza
- To make the naanza recipe, combine the sugar, yeast and 5 tbsp of lukewarm water in a bowl, mix lightly and cover and keep aside for 5 to 7 minutes.
- Combine the plain flour, curds, salt, yeast-sugar mixture and melted ghee in a bowl and knead into a soft dough using very little water if required.
- Cover the dough with a lid or wet muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes).
- Deflate the dough and remove the excess air.
- Divide the dough into 3 equal portions.
- Press a portion of the dough flat on a rolling board and roll it a little. Sprinkle ½ tsp of black sesame seeds over it. Roll out into an oblong of 200 mm. (8") 125 mm (5”) using a little plain flour.
- Heat a non-stick tava (griddle) and place the naan over it with the sesame seeds side facing downwards. Cook it on one side till it puffs slightly and then turn over.
- Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden from both the sides.
- Place the naanza base again on a non-stick pan on a slow flame and spread 1 tbsp of pizza sauce evenly over it.
- Arrange 1/4 cup of sliced coloured capsicum, few sliced onions and few sliced baby corn evenly over it.
- Sprinkle ¼ cup of grated cheese evenly over it.
- Spread 1 tsp of butter around the naanza, cover it with a lid and cook on a slow flame till it turns crispy and the cheese melts.
- Repeat steps 6 to 12 to make 2 more naanza.
- Cut the naanza into wedges and serve immediately.
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