Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened shredded coconut
- 1/4 teaspoon ground cardamom
- 1/2 cup plain yogurt
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 1 egg, beaten
- 1/4 cup melted butter
Special equipment needed:
- Mixing bowl
- Rolling pin
- Griddle or non-stick pan
- Brush
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, baking powder, baking soda, shredded coconut, and ground cardamom.
2. In a separate bowl, whisk together the yogurt, milk, vegetable oil, and beaten egg.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 30 minutes.
6. Preheat a griddle or non-stick pan over medium-high heat.
7. Divide the dough into 8 equal portions and roll each portion into a circle.
8. Brush each naan with melted butter and place it on the griddle or pan.
9. Cook for 2-3 minutes on each side until golden brown and puffy.
10. Serve hot with your favorite curry or dip.
Time:
Preparation time: 15 minutes
Resting time: 30 minutes
Cooking time: 16 minutes
Temperature:
Medium-high heat
Serving size:
8 naans
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 28g
Protein: 6g
Sodium: 300mg
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk or coconut milk can be used instead of regular milk.
- Ghee or coconut oil can be used instead of butter.
Variations:
- Add chopped nuts or raisins to the dough for added texture.
- Use different spices such as cinnamon or nutmeg for a different flavor profile.
Tips and tricks:
- Make sure to knead the dough well to develop gluten and achieve a soft and fluffy texture.
- Brushing the naan with melted butter before cooking will give it a golden brown color and a buttery flavor.
- To keep the naan warm, wrap them in a clean towel or foil until ready to serve.
Storage instructions:
- Store the naan in an airtight container at room temperature for up to 2 days.
- To freeze, wrap the naan in plastic wrap and place them in a freezer bag. They can be stored for up to 3 months.
Reheating instructions:
- To reheat, wrap the naan in foil and place them in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the naan on a platter with a variety of dips and chutneys.
- Garnish with fresh herbs such as cilantro or parsley.
Pairings:
- Serve with your favorite curry or stew.
- Pair with a refreshing cucumber raita or yogurt dip.
Suggested side dishes:
- Basmati rice
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the naan is not puffing up, try increasing the heat or rolling the dough thinner.
Food safety advice:
- Make sure to cook the naan thoroughly to avoid any foodborne illnesses.
- Store leftovers properly to prevent spoilage.
Food history:
- Naan is a traditional Indian flatbread that is typically cooked in a tandoor oven.
Flavor profiles:
- The combination of coconut and cardamom gives this naan a sweet and aromatic flavor.
Serving suggestions:
- Serve the naan as a side dish or appetizer at your next dinner party.
- Pack them for a picnic or lunchbox.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian