Wednesday, 5 February 2014

Naan on Tawa-No yeast No egg


Dark and cloudy mornings, temperature below 15C (Europeans,please don't laugh), a deep silence in the air, we peeping through the window every five minutes to check whether it's raining and then it drizzles by evening and we call it rain !  I blog too much about climate.Don't I? Sometimes I think we Middle easterners are crazy; trying to capture clouds almost everyday, updating in social media, going to kitchen for some coffee or mugcakes early morning, spicy chaats in everning-- this climate is going to make me fat. Help!! I can't stop eating!!. Fasting is the best way out or a temporary escape ; but the thought of no coffee mornings keeps me away from fasting. I shall wake up early for that or ready to face +2 kgs this season :(

Naan need no introduction and is one of the most liked Indian bread worldwide. Different varieties depending on the toppings used are available these days . Kalonji(onion seeds), garlic, butter, mint, italian herbs, cheese etc. are a few among them. You can see varieties like Peshawari Naan, Afghani Naan etc. outside India . This is Zebi Zubair's recipe.Naans are usually cooked in Tandoor, but could be baked in oven or even Tawa too. It takes its own time in Tawa as we could cook only one at a time; but believe me gals, it's worth it! There's no compromise in taste. 

Ingredients:

Maida/All purpose flour    4 cups
Baking Powder                 2tsp
Salt                                    1tsp
Sugar                                 1tbsp
Ghee                                  4tbsp
Yogurt                               1 cup
Milk (warm)                       3/4cup
Kalonji/Onion seeds          2 tbsp
Coriander leaves                few
Butter for brushing on top
Dry mint leaves (optional) 2tbsp

Method:

1. Mix curd, milk and sugar together.

2. Sift flour ,baking powder and salt together. Make a well in the centre and pour the milk mixture to it.

3. Incorporate well and make a dough adding ghee in between. You can add more milk or water if needed, but little at a time. Take care as maida requires little water than whole meal flour.

4. Let it rest for 2-4 hours. It will rise, but won't double as no yeast is used here.

5. Punch down the dough and make balls out of it. You can make balls of your required size.

6. Now roll into thick paranthas . Usually Naans are rolled into sort of balloon or oval shape. Stretch from one side after rolling, to give the shape.

7. Immerse your fingers in a bowl of water and imprint on the rolled naan as shown in the picture.

8. Place Naan on a hot tawa, water side down.

9. Sprinkle kalonji,garlic or dry mint (choose your favourite or a mix of all three) and press mildly on top to fix it there.
for the first time, I made a mistake to sprinkle kalonji as soon as I rolled, which was a mistake ,as then it would be impossible to place water side down on the pan.

10. Now either

     -you could wait till bubbles appear on the pan and then, transfer into a wire rack(wired spatula or the like) upside down and cook on fire.
OR 

     - after few seconds transfer to the wire racks and let the bubbles appear there on the direct fire.
I found the second option better as more bubbles appeared that way.

I used my microwave grill. You can use grilled spatulas or anything similar to this which can do the same purpose.



11. Cook neatly and carefully turning both sides . Let not burn too much. Check frequently and keep those sides on fire which is not browned. Grill on medium flame as too much flame might brown naans on top but uncooked inside. Use tong spatulas for that. You can master within 1 or 2 naans ;)





12. Brush with oil or butter on top and sprinkle coriander leaves. Serve hot .



Notes:

You can either mix the toppings like kalonji or dry mint while preparing dough or sprinkle on top.


Linking this to Motions & Emotions originally hosted by Gayathri



23 comments:

  1. adipoli naan dear... kadichu thinnan kothiyavunnu...

    ReplyDelete
  2. Yummy naan ..feel like having it right now

    ReplyDelete
  3. wow that looks so good...i too want to eat it right away!

    ReplyDelete
  4. Delicious
    Good to know I am not the only one crazy abt climate . I think people living in mideast fully enjoy this climate after enduring long summers

    ReplyDelete
  5. oh wow.. these look amazing.. wish i cn have it right now

    ReplyDelete
  6. Naan looks perfect..thanks for linking it to my event, spotlight...please instead of riappyayan, write the event name and my blog name,
    as Spotlight : velentine's treat hosted by Recipe Junction and link the event name with my event announcement
    thank you..waiting for many more nice entries

    Indrani

    ReplyDelete
  7. sorry, please ignore my last mail..it was intended for anotehr blog but my mistake I have posted here...pardon

    ReplyDelete
  8. They look amazing!!! On my list to try but since I have a induction hob - can't do the finishing bit which definitely will make the difference :)

    ReplyDelete
  9. No yeast and no egg!! And it looks so soft and yummy! Great recipe to try!

    ReplyDelete
  10. I make these quite often, a keeper I must say :)

    All these step by step pictures will be very helpful, I understand how difficult it is to get these pictures right during the cooking.. A Pain, but you have done it so well !! Hats off ! :)

    ReplyDelete
  11. Very well organised post with clear step by step pics.. Nice delectable clicks!! Will taste great with butter chicken or paneer butter masala

    ReplyDelete
  12. Fallen in love,perfect with paneer butter!
    www.sailajakitchen.org

    ReplyDelete
  13. Looks absolutely stunning...love all the cute little pics as well sis!!

    ReplyDelete
  14. These look truly stunning and I'm amazed you've got such a perfect looking texture with no yeast or egg, so I've made them part of the #recipeoftheweek showcase this week :) Thanks for linking up with #recipeoftheweek. I've pinned and tweeted this post, and there’s a fresh linky live now for this week. I would love you to pop over and join in x

    ReplyDelete
  15. I tried this yesterday and it came out perfect!!! My family loved it! The step by step pictures helped very much. Thanks hasna for such a nice recipe.

    ReplyDelete
  16. It looks so perfect.. I love naan.. but never tried at home.. will try some times..

    Is that wired rack is mandatory? or directly i can put it on flame like phulka? please suggest...

    ReplyDelete
  17. Looks perfect. Well explained with lots of picture.

    ReplyDelete
  18. i love naan! looks easy and yummy!

    ReplyDelete
  19. Thanks for all your efforts that you have put in this. very interesting information.
    Order Online Food Delhi

    ReplyDelete
[Reply]

Wednesday, 5 February 2014

Naan on Tawa-No yeast No egg


Dark and cloudy mornings, temperature below 15C (Europeans,please don't laugh), a deep silence in the air, we peeping through the window every five minutes to check whether it's raining and then it drizzles by evening and we call it rain !  I blog too much about climate.Don't I? Sometimes I think we Middle easterners are crazy; trying to capture clouds almost everyday, updating in social media, going to kitchen for some coffee or mugcakes early morning, spicy chaats in everning-- this climate is going to make me fat. Help!! I can't stop eating!!. Fasting is the best way out or a temporary escape ; but the thought of no coffee mornings keeps me away from fasting. I shall wake up early for that or ready to face +2 kgs this season :(

Naan need no introduction and is one of the most liked Indian bread worldwide. Different varieties depending on the toppings used are available these days . Kalonji(onion seeds), garlic, butter, mint, italian herbs, cheese etc. are a few among them. You can see varieties like Peshawari Naan, Afghani Naan etc. outside India . This is Zebi Zubair's recipe.Naans are usually cooked in Tandoor, but could be baked in oven or even Tawa too. It takes its own time in Tawa as we could cook only one at a time; but believe me gals, it's worth it! There's no compromise in taste. 

Ingredients:

Maida/All purpose flour    4 cups
Baking Powder                 2tsp
Salt                                    1tsp
Sugar                                 1tbsp
Ghee                                  4tbsp
Yogurt                               1 cup
Milk (warm)                       3/4cup
Kalonji/Onion seeds          2 tbsp
Coriander leaves                few
Butter for brushing on top
Dry mint leaves (optional) 2tbsp

Method:

1. Mix curd, milk and sugar together.

2. Sift flour ,baking powder and salt together. Make a well in the centre and pour the milk mixture to it.

3. Incorporate well and make a dough adding ghee in between. You can add more milk or water if needed, but little at a time. Take care as maida requires little water than whole meal flour.

4. Let it rest for 2-4 hours. It will rise, but won't double as no yeast is used here.

5. Punch down the dough and make balls out of it. You can make balls of your required size.

6. Now roll into thick paranthas . Usually Naans are rolled into sort of balloon or oval shape. Stretch from one side after rolling, to give the shape.

7. Immerse your fingers in a bowl of water and imprint on the rolled naan as shown in the picture.

8. Place Naan on a hot tawa, water side down.

9. Sprinkle kalonji,garlic or dry mint (choose your favourite or a mix of all three) and press mildly on top to fix it there.
for the first time, I made a mistake to sprinkle kalonji as soon as I rolled, which was a mistake ,as then it would be impossible to place water side down on the pan.

10. Now either

     -you could wait till bubbles appear on the pan and then, transfer into a wire rack(wired spatula or the like) upside down and cook on fire.
OR 

     - after few seconds transfer to the wire racks and let the bubbles appear there on the direct fire.
I found the second option better as more bubbles appeared that way.

I used my microwave grill. You can use grilled spatulas or anything similar to this which can do the same purpose.



11. Cook neatly and carefully turning both sides . Let not burn too much. Check frequently and keep those sides on fire which is not browned. Grill on medium flame as too much flame might brown naans on top but uncooked inside. Use tong spatulas for that. You can master within 1 or 2 naans ;)





12. Brush with oil or butter on top and sprinkle coriander leaves. Serve hot .



Notes:

You can either mix the toppings like kalonji or dry mint while preparing dough or sprinkle on top.


Linking this to Motions & Emotions originally hosted by Gayathri



23 comments:

  1. adipoli naan dear... kadichu thinnan kothiyavunnu...

    ReplyDelete
  2. Yummy naan ..feel like having it right now

    ReplyDelete
  3. wow that looks so good...i too want to eat it right away!

    ReplyDelete
  4. Delicious
    Good to know I am not the only one crazy abt climate . I think people living in mideast fully enjoy this climate after enduring long summers

    ReplyDelete
  5. oh wow.. these look amazing.. wish i cn have it right now

    ReplyDelete
  6. Naan looks perfect..thanks for linking it to my event, spotlight...please instead of riappyayan, write the event name and my blog name,
    as Spotlight : velentine's treat hosted by Recipe Junction and link the event name with my event announcement
    thank you..waiting for many more nice entries

    Indrani

    ReplyDelete
  7. sorry, please ignore my last mail..it was intended for anotehr blog but my mistake I have posted here...pardon

    ReplyDelete
  8. They look amazing!!! On my list to try but since I have a induction hob - can't do the finishing bit which definitely will make the difference :)

    ReplyDelete
  9. No yeast and no egg!! And it looks so soft and yummy! Great recipe to try!

    ReplyDelete
  10. I make these quite often, a keeper I must say :)

    All these step by step pictures will be very helpful, I understand how difficult it is to get these pictures right during the cooking.. A Pain, but you have done it so well !! Hats off ! :)

    ReplyDelete
  11. Very well organised post with clear step by step pics.. Nice delectable clicks!! Will taste great with butter chicken or paneer butter masala

    ReplyDelete
  12. Fallen in love,perfect with paneer butter!
    www.sailajakitchen.org

    ReplyDelete
  13. Looks absolutely stunning...love all the cute little pics as well sis!!

    ReplyDelete
  14. These look truly stunning and I'm amazed you've got such a perfect looking texture with no yeast or egg, so I've made them part of the #recipeoftheweek showcase this week :) Thanks for linking up with #recipeoftheweek. I've pinned and tweeted this post, and there’s a fresh linky live now for this week. I would love you to pop over and join in x

    ReplyDelete
  15. I tried this yesterday and it came out perfect!!! My family loved it! The step by step pictures helped very much. Thanks hasna for such a nice recipe.

    ReplyDelete
  16. It looks so perfect.. I love naan.. but never tried at home.. will try some times..

    Is that wired rack is mandatory? or directly i can put it on flame like phulka? please suggest...

    ReplyDelete
  17. Looks perfect. Well explained with lots of picture.

    ReplyDelete
  18. i love naan! looks easy and yummy!

    ReplyDelete
  19. Thanks for all your efforts that you have put in this. very interesting information.
    Order Online Food Delhi

    ReplyDelete