Sift the maida into a large bowl and make a well in the center. Warm the milk over low heat in a saucepan until it is hand hot 120-130 degrees.
Add the yeast, baking powder and salt to the maida. In another bowl, mix the egg, oil, and yogurt. Pour into the maida with 1 cup of the milk and mix to form a soft dough. If the dough seems dry, add the remaining milk. Turn out onto a floured work surface and knead for 5 minutes, or until smooth and elastic. Put in an oiled bowl, cover and leave in a warm place to double in size.This will take several hours.
Preheat the oven to 400. Place a roasting tin half-filled with water at the bottom of the oven.
Punch down the dough, knead it briefly and divide it into 10 portions. Spread or roll the dough into a teardrop shape. Put the naan on a greased baking sheet. Bake on the top shelf for seven minutes, then turn the naan over and cook for another five minutes.. While the first naan is cooking, shape the next one. If your tray is big enough, you may be able to fit two naan at a time. Remove the cooked naan from the oven and cover it with a cloth to keep it warm and soft.
Repeat the cooking process until all the dough is used. You can only use the top shelf of the oven because the naan won't cook properly on the middle shelf.
Leave enough room for rising. Try with maida.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 piece (38g) | ||
Recipe Makes: 10 pieces | ||
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Calories: 48 | ||
Calories from Fat: 34 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 3mg | 1 % | |
Sodium 336.2mg | 12 % | |
Potassium 67.1mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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