| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 cup All Purpose Flour
- 1/2 cup Wheat Flour
- 2 – 3 tbsp Curd Thick – (preferably sour)
- 1/4 tsp Cooking Soda Baking/ – th
- 2 tbsp Butter – (melted)
- 1 tsp Salt
- 2 tbsp Coriander – finely chopped (optional)
- 1 tsp Onion seeds Kalongi/ – (optional)
- Water – to need the dough
Ingredients
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Instructions
- In a large broad base bowl add both the flours together, thick curd, baking soda, salt and knead with water to make a smooth soft dough. Keep side for 1 hour to rise.
- After an hour take the dough and pinch out a lemon sized ball and roll into a ball in your palms.
- Roll the ball into some dry all purpose flour and shape it into a thick roti with a rolling pin. You can shape the naan in whichever way u like. I flattened it into an oval shape.
- Take some water in a bowl and dip your fingers in it. Now tap your wet fingers all over the upper size of the naan to make the surface slightly wet.
- Sprinkle some kalongi and chopped coriander and tap them gently so that they get attached to the naan. (optional)
- Heat a tawa (iron) and spread the naan over it with the wet side in the bottom.
- The naan will start rising and then flip it carefully. Press the corners with the help of a wooden spatula and make sure all the sides of the naan is cooked properly.
- Transfer it into a plate and apply melted butter all over it generously with the help of a silicon brush.
- Repeat the process with the left over dough.
- Serve hot with your favorite veg or non-veg curry.
Recipe Notes
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