I was thinking about a new book to read and asked the husband for a suggestion. He was watching a trailer for the movie Inferno that was released a couple of weeks ago. Then we got to talking about Dan Brown novels and he was surprised to know that I have not read any of his novels. That is how I started reading “The DaVinci code”. I must say that I liked the novel a lot. I am actually amazed by all the details about art and ancient history and cities like Paris and London. I have been having so many little discussions with the husband about all these things and being a quintessential bookworm, he is more than happy to pile on even more information. I now understand why he said that I should have read this book a long time ago.
After every chapter, I found myself searching on google and reading about Leonardo DaVinci, The Monalisa, Last supper, Mary Magdalene and wound up in a maze of wikipedia links and conspiracy theories. I think Dan Brown did a good job of interleaving history with fiction so much that I have literally spent the last few days in front of the computer. I want to travel to europe to paris and london especially and visit the Louvre. I hope that we get a chance to do it soon.
All this reading has made me hungry and crave for something warm and spicy. What better way to enjoy a cold fall weekend than soft and warm butter Naan with creamy paneer masala. It is the default bread that is ordered in an Indian Resturant. It doesn’t matter if it is a five star restaurant or a roadside dhaba, the naan is always there.
Generally naan is made of refined flour and smothered in butter, it is very tasty but not necessarily the healthiest of foods. I have always wanted to make my own version of naan bread from scratch. Using a combination of both all purpose flour and whole wheat flour. Since it is a leavened bread, it does have more passive time to allow the yeast to do its magic, but trust me, it is totally worth it 🙂
- 1 cup All purpose flour / Maida
- ½ cup Whole milk (warm)
- ¼ cup Whole wheat flour / Atta
- 2 tbsp Yogurt / Curd (room temperature)
- 1 tsp Instant yeast
- ½ tsp Sugar
- 1 tsp Oil
- ½ tsp Salt
- Butter as needed (optional)
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Prep time 15 min
Cook time 15 min
Passive time 2 – 2:30 hours
Recipe level Easy / Beginner
Spice level 0 (On a scale of 1 to 6)
Shelf life 1 – 3 days in refrigerator using an airtight container
Serving suggestion With any vegetarian or non-vegetarian curries or dal
- In a mixing bowl add the all purpose flour, whole wheat flour and sugar. Mix well
- Add yogurt at room temperature and mix well.
- Add the quick rise instant yeast to a bowl of warm milk, this activates the yeast.
- Add the milk to the dough mixture and knead it.
- Feel free to add more flour if you think the dough is becoming runny.
- Cover the bowl with a damp clean towel. Make sure the center of the dough touches the towel.
- Keep it in the warmest place of the house for 2 hours for it to rise.
- The dough rises and looks something like this.
- Add some oil to the palm your are working with and start to knead again. Add the salt and make the dough.
- Make small 2 inch balls with it, cover the bowl with the cloth and set aside for 15 min.
- Heat a wide sauce pan.
- Start making the naan with the dough. Make the ball into a teardrop and start rolling on a clean surface with the help of a rolling pin.
- Place it on the pan and close the lid for 2 min.
- You can see bubbles on the exposed side. Flip it over and press down gently with the help of a spatula.
- Close the lid and cook for 2-4 min.
- Apply some butter on both the sides of the naan.
- You could make these ahead and freeze in a zip lock bag with parchment paper separating each naan.
- Make sure you keep the dough in a warm place for the crust to become fluffy. I kept the bowl in the dryer.
- Make sure you add the salt, after the dough rises as it tends to interfere with the fermentation process.
Have a nice day everyone !!