Naan/Roti is something we grew up eating in restaurants. I don’t remember me or my mom cooking either of these at home, as it is cooked in a tandoor (clay oven).
Well but thanks to this lockdown, we were missing on weekend food binge. As they say when there is a need you get experimental. Another challenge was procuring ingredients. So I decide to use baking soda & baking powder instead of yeast. And the results were amazing, Naans turned out soft and delicious.
So learn to make restaurant style Naan/Roti at home with this easy step-by-step recipe.
| Ingredients: |
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| Step 1 | |
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Mix all the ingredients except milk, start kneading into a soft dough, keep adding milk as required. Once the dough is ready, cover and keep aside for at least half an hour. |
| Step 2 | |
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If you planning to make garlic naan, we need ½ cup minced garlic and some chopped coriander leaves. We will also need 1 cup butter. |
| Step 3 | |
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This recipe yields around 10-12 naans. Prepare dough balls and cover and keep aside for 10 minutes. |
| Step 4 | |
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Use this kind of tava, do not use nonstick tava we want naan to stick on the tava. Roll the dough ball into round shape, if you making naan, pull one side so it looks elongated. |
| Step 5 | |
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For garlic naan, spread minced garlic and chopped coriander leaves on the naan and roll it with rolling pin. Place tava on gas, take rolled naan apply water on the plain side and stick it on the tava. |
| Step 6 | |
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Cook on low flame, once bubbles appear, turn the tava and cook it on open flame. |
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| Apply generous amount of butter and serve hot. |