Traditionally naan is made with all-purpose flour and tempts all of us. Whenever I make kormas or tempting paneer, naan is in demand from my daughters and my loving husband. But, knowing the fact that naan means maida I have always been reluctant till I tried this amazing recipe of suji naan. this naan is so light and soft that it has become a regular accomplishment of my dinner menus.
I always prefer to use suji for making naan and bhatura. But, honestly speaking, the best taste comes with maida/ all-purpose flour. So there is always a temptation to use maida knowing well that it is not healthy. But I choose health over taste, and so this naan is made with suji.
Traditionally, naan dough was leavened using a bread starter that was left from the previous batches. this is the very similar way we make yoghurt using a starter. However, in the modern days, yeast & other leavening agents have replaced the bread starter.
Rolling Vs stretching dough: Generally, naan is always hand-stretched and not rolled with a rolling pin. Maybe the reason is that sometimes rolling toughens the dough and suppresses the bubbles.
However, This guilt-free Naan is as tasty as maida naan and best goes with any Indian curry of your choice.
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step by step recipe
- First, dissolve the sugar in 1 cup of warm milk, then dissolve the yeast and let the yeast bubble up. this takes about 10 to 12 mins.
- When the yeast solution has bubbled up well then add this frothy solution in a mixing bowl.
- Soak suji and milk for at least 2-3 hrs or till all the milk is soaked by suji and suji swells up.
- Now add all-purpose flour, salt, and oil and keep on mixing with your hands. If you find it sticky add a little flour and knead it again.
- Add oil and then knead to a smooth, soft, springy and elastic dough.
the dough should be well kneaded and soft.
- Place the dough in a bowl and cover with a cotton napkin or lid and keep for 3-4 hours at room temperature.
- Make medium sized balls from the dough. roll them well on your palm. place the balls in a tray or plate.
- Before you start rolling the naans, heat your Tava/griddle to the max temperature at least 2-3 mins before. Start rolling the naan evenly. Sprinkle kalonji / til or green coriander and roll it in a triangle shape.
- Keep a medium thickness, meaning roll the naans neither thick nor thin. Brush one side of naan with water so that naan sticks properly on Tava and place it on hot Tava, put Tava upside down on fire.
- Cook till brown spots can be seen on the top and the naan puffs up well. With the help of a tong remove the naan from Tava and cook on direct flame for a few seconds, spread some butter on them. serve naan hot with a north Indian or Mughlai vegetable curry or dal/lentil dish.
Suji/semolina naan
Course: Roti/Parantha/Naan/Indian-bread4
servings30
minutes40
minutes300
kcalIngredients
1 cup suji
3/4 cup milk or just enough for soaking
1 tsp oil
1 tsp dry active yeast
1 tsp sugar
¾ tsp salt or as required
2 tbsp maida
3- 4 tsp curd
1/2 tsp baking soda
butter for brushing the naans, as required
Directions
- First, dissolve the sugar in 1 cup of warm milk, then dissolve the yeast and let the yeast bubble up. this takes about 10 to 12 mins.
- When the yeast solution has bubbled up well then add this frothy solution to a mixing bowl.
- Soak suji and milk for at least 2-3 hrs or till all the milk is soaked by suji and suji swells up.
- Now add all-purpose flour, salt, and oil and keep on mixing with your hands. If you find it sticky add a little flour and knead it again.
- Add oil and then knead to a smooth, soft, springy and elastic dough.
- the dough should be well kneaded and soft.
- Place the dough in a bowl and cover with a cotton napkin or lid and keep for 3-4 hours at room temperature.
- Make medium sized balls from the dough. roll them well on your palm. place the balls in a tray or plate.
- Before you start rolling the naans, heat your Tava/griddle to the max temperature at least 2-3 mins before. Start rolling the naan evenly. Sprinkle kalonji / til or green coriander and roll it in a triangle shape.
- Keep a medium thickness, meaning roll the naans neither thick nor thin.
- Brush one side of naan with water so that naan sticks properly on Tava and place it on hot Tava, put Tava upside down on fire.
- Cook till brown spots can be seen on the top and the naan puffs up well.
- with the help of a tong remove the naan from Tava and cook on direct flame for a few seconds, spread butter on them.
- serve naan hot with a north Indian or Mughlai vegetable curry or dal/lentil dish.
Notes
- To make the naan in microwave convection mode – preheat the oven to 200 degrees C at least 20 mins before you start making the naan. place the rolled naan in the greased baking tray. bake at 200 degrees for 4-8 minutes more or less till the naan puffs well and becomes golden from the top.
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It is really a great idea you must thanks dear