Naan with No yeast No egg {Yogurt+Baking soda+Baking powder} | Tandoori roti | Kukskitchen

Last week we were at an asian restaurant chain called Akbars. We always enjoy their food and their curries taste more like traditional curries and are far from their Anglesized versions you get in most Asian restaurants in UK. Little mathew took control. He ordered the curries and we ordered tandoori roti. They were like naans but very light and fluffy and I was already thinking how to make them at home. One thing lead to the other and here is a brand new recipe for naan @kukskitchen. I have seen several techniques to get the tandoor effect of which my favourite is the pressure cooker method. Here you wet one side of the flattened dough disc and stick your dough disc to the side of a pressure cooker. Now place the cooker upside down on to medium flame and let the top side brown. However, I love my pressure cookers too much to even try this. :( ........So instead I pan cooked one side of the naan and using a tong, flame-cooked the other side. The results were perfectly fluffed and charred tandoori roti.... I was very pleased.


This is the second naan recipe on kuks kitchen, the first being my mum in law's recipe which is superb - find its recipe here. The one below gives you great results and the recipe takes no egg or yeast.


The direct flame technique is what makes this naan recipe a winner. Please do try this technique and let me know.

A few things before we start:

• The longer the dough is let to rest the softer the naan.
• The harder you knead your dough the softer the naan.
• I make use of the dough hook in my food processor to make my doughs. This really takes the pressure away from your hands and you will get the perfectly kneaded stretchy dough.

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 Naan with No egg No yeast

Yields: 8

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Ingredients:

1- Plain Flour - 2 cups + for dusting
    Baking Powder - 3/4 tsp
    Baking soda - 1/2 tsp
    Sugar - 1 tsp
    Salt - 1/2 tsp

2- Yogurt - 1/2 cup
 
3- Warm Milk - 1/2 cup

4- Melted Ghee or Butter - 1 tbsp


Method:

• Mix (1) well.
• Make a well in center, add yogurt and mix well rubbing with your fingers.
• Now add milk a little at a time to make a stretchy smooth dough.
• Cover with a damp cloth and keep aside for 2 to 3 hours on the worktop or keep  refrigerated 6-8 hours.
• When ready to make your naans, make 8 balls out of the dough. Take one ball of dough, dust well with flour and roll into oval shape.  Meanwhile heat a tawa.

• Place naan on tawa on medium flame and let one side turn light brown or until bubbles appear on naan. 
• Now using a tong turn the naan and show the uncooked side directly on flame for 10 to 15 seconds . You will see the now underside facing the flame puffs up and turns dark brown. Let it char a little bit for an authentic tandoori taste. Another technique is to stick the naan on to the bottom of a pressure cooker and invert the cooker on to flame to get the tandoor effect in your own kitchen.
• Apply ghee or butter on hot naan and serve.
• Best served hot  :)

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 Cheers
Sherin Deepu