Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1/2 cup warm water
- 2 tablespoons melted butter
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons nigella seeds
Special Equipment Needed:
- Rolling pin
- Baking sheet
- Oven
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, baking powder, sugar, salt, and baking soda.
2. Add the yogurt, vegetable oil, and warm water and mix until a soft dough forms.
3. Knead the dough for about 5 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Preheat the oven to 400°F.
6. Divide the dough into 8 equal pieces.
7. Roll each piece into a circle about 1/4 inch thick.
8. Brush each circle with melted butter and sprinkle with sesame, poppy, and nigella seeds.
9. Place the circles on a baking sheet and bake for 10-12 minutes, until golden brown.
Time:
Preparation Time: 45 minutes
Cooking Time: 10-12 minutes
Temperature: 400°F
Serving Size: 8
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 27g
Protein: 5g
Substitutions for Ingredients
- Plain yogurt can be substituted with Greek yogurt.
- Vegetable oil can be substituted with olive oil or melted butter.
Variations:
- The dough can be flavored with garlic, herbs, or spices.
- The toppings can be changed to include different seeds or nuts.
Tips and Tricks:
- Make sure the dough is well-kneaded before rolling it out.
- The dough should be rolled out as thin as possible for a crispier naan.
Storage Instructions:
Bakarkhani naan can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Bakarkhani naan can be reheated in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
Bakarkhani naan can be served with a variety of dishes such as curries, stews, or salads. It can also be served as a snack with dips or chutneys.
Garnishes:
Bakarkhani naan can be garnished with fresh herbs such as cilantro or parsley.
Pairings:
Bakarkhani naan pairs well with curries, stews, and salads.
Suggested Side Dishes:
Bakarkhani naan can be served with a variety of side dishes such as rice, lentils, vegetables, or salads.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food Safety Advice:
- Make sure the dough is well-kneaded before rolling it out.
- Make sure the naan is cooked through before serving.
Food History:
Bakarkhani naan is a traditional flatbread from the Indian subcontinent. It is believed to have originated in the Mughal Empire in the 16th century.
Flavor Profiles:
Bakarkhani naan has a slightly sweet and nutty flavor from the sesame, poppy, and nigella seeds.
Serving Suggestions:
Bakarkhani naan can be served as a side dish with curries, stews, or salads. It can also be served as a snack with dips or chutneys.
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Region: Indian