When we can have butter naan or ghee dosa, why not give ghee naan a try. They key is to use a good quality ghee for a maximum flavor. I used my homemade ghee in this recepi and the whole house smells divine. Ghee lends a beautiful aroma to the soft and spongy naan. It's rich,aromatic and burst with flavor.
Dandelions love the ghee naan. I packed some for my parents and mom commented it tastes heaven with the generous smearing of ghee. Do use ghee and not ghee blend which is derived from vegetables or palm oil.
I made this for our Saturday lunch and i shall say it's a hit. I'll definitely will make this delicious ghee naan again as requested by Dandelions. Do not taken aback with sprinkling of Kashmiri chilly powder, tiny sprinkle enhanced the taste of the naan. As we all aware of as fiery it might look, Kashmiri chilly powder are not spicy for the palate. Serve it with gravy of your preference and enjoy.
Ingredients2 cups all purpose flour
1 tbsp granulated white sugar
1 1/2 tsp active yeast
1/2 tsp salt
1/2 cup warm water
1/2 cup whole milk
1/4 cup ghee
3 tbsp Nigella seeds
Methods
In a large bowl combine flour,yeast and sugar. Stir.
Add the yeast and stir. Pour in the warm water and give a mix. Add the milk and knead to form a soft dough. Cover with a clean kitchen towel and rest the dough for 30 minutes.
Divide the dough into equal sized balls and using a rolling pin, roll the dough into a 1/4 inch" oval shape.
Heat tawa on medium flame lightly greased with butter.
Cook the naan for 1 till little bubbles formed. Flip to cook for another 1 minute on the other side.
Brush generously with ghee and sprinkle with Nigella seeds and Kashmiri chilly powder.
Serve warm or hot with gravy of your gravy
Notes
- Do use warm water to activate the yeast. The temperature of the water shall be 107' thermo or just a little above your body temperature
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