Naan is a leavened, oven-baked flatbread. It is one of the most popular varieties of South Asian breads and is particularly popular in India, Afghanistan, Iran, Pakistan, the Xinjiang Autonomous Region of China, and Indian restaurants in the United Kingdom and New Zealand.
First make paste by using butter, garlic, coriander and pinch of salt.
1) Take flour in big bowl and add yeast, sugar, salt, milk and yogurt and knead for 5 minute by adding warm water little by little as needed.
2) Leave for 1 hour covered with towel at warm place.
3) After one hour take out air from dough by patting.
4) Divide dough into 6 equal parts and make balls.
5) Now roll one ball into a 7 inch round.
6) Spread bits of butter on top and put the naan in a very hot oven on a wire rack (not on a baking sheet).
7) Take the naan out when it has some brown spots and brush with garlic butter again, then put in oven for one or two more minutes. Take out and cover with kitchen towel. Do same with all dough balls and serve hot with curries.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 67 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 18.8mg||6 %|
|Sodium 65.5mg||2 %|
|Potassium 212.8mg||6 %|
|Total Carbohydrate 64g||19 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 61.4g|
|Protein 10.5g||15 %|
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Calories per serving: 369
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