Traditionally ‘Naan’ is made in clay oven or ‘tandoor’ n restaurants and Dhabas but it can also be made on stove top. I have already shared the recipe of ‘Whole Wheat Garlic Naan’ following this process. This time I made some variation. Instead of garlic I have used ‘kasuri methi’ or dry fenugreek leaf and ‘ajwain’ or carom seeds. ‘Kasuri methi’ along with carom seeds gives very nice flavor to the naan. This naan goes very well with both vegetarian and non vegetarian preparation. I prepared Haravara Keema Aloo with this naan. But it tastes equally good with Restaurant Style Shahi Paneer. Here goes the recipe of ‘Kasuri Methi Naan’ …
- In a bowl mix in both the flours with baking powder. Sieve the flour mix in a large bowl.
- Sprinkle salt and mix well.
- Beat the yogurt. Add oil, yogurt to the flour mixture and knead it, use milk or water as required and make smooth, soft, and little bit sticky dough. Apply few drops of oil on the dough, cover it with a moist cloth and keep aside for 1 hour.
- Take the dough, knead it again with a light hand and divide it into 6-7 small sized balls, cover the balls with moist cloth.
- Heat a griddle/tava on medium flame, take one dough ball, dust it with flour, roll it and make round or slightly elongated shape.
- Sprinkle carom seeds and kasuri methi over the surface of disk and roll again like a shape of a roti.
- Turn upside down of the rolled circle. Apply a little water on it so that it can be easily stick on to the tawa.
- Place the moist side on the preheated tawa. After few seconds you will notice bubbles are coming out on naan surface, cook it for 1-2 minutes in low heat.
- Then turn the tawa on upside down on the flame or with a help of a tong place the naan upside down on the tawa. In this way the naan will be cooked from both the sides. Always keep the flame on low to medium heat.
- Now keep the naan in a hot pot applying melted butter or serve it immediately with applying butter.
- Repeat same process making naan from rest of the dough balls.