Naan in a pan {Yeast+Egg+Milk} I Kukskitchen

Naan in a pan - tray cloth courtesy my chechi S.







A few things before we start:

• Got 8 naans out of this recipe.
• For an authentic restaurant taste, one could rub a little butter on one side. ( not used on naan's in this picture)
• Remember this recipe contains only the 1 tsp of fat ( plus fat in egg yolk).

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Naan in a pan

Makes 8

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Ingredients:

1- Plain flour / Maida - 2 cups
    Butter / Ghee - 1 tsp
2- Egg - 1
3- Salt to taste
4- Milk - 1/2 cup
    Yeast - 1 tsp
5- Warm water - 1/4 - 1/2 cup


Method:

• Soak yeast in milk and keep aside. Give them time to work together till you mix the rest of the ingredients.
• Rub the ghee/ butter in to the flour.
• Mix in salt, egg and the milk-yeast.
• Now add as much water that is needed to combine the dry ingredients to a tough dough ( unlike chapati dough)
• Now is the time to use some of that elbow grease. Work the dough for 10-15 or more minutes.
• Leave the dough in your mixing bowl covered with cling film / damp kitchen towel for the dough to rise x 30 mts to 1 hr. (In this particular instance my dough did not rise, goes to show :P)
• Rolling pin time! I used a stingy sprinkle of flour to roll the dough balls.
• Use a non-stick pan. No oil please. When you see blisters on the top uncooked side, turn the naan over and use a kitchen towel or the like to apply pressure on the now cooked side on top.

 I have tried this recipe on the grill, never gives the same two-finger-tear softness as the pan version, may be I'm not doing it right. Any tips foodies?

Cheers

Sherin