Thursday, January 8, 2009
3 cups all purpose flour (maida)1 tsp dry yeast 1 tbsp sugar 1 tsp salt1 cup warm water 2 tbsp oil / ghee
1/2 chopped coriander leaves
Knead dough with first 5 item, Let keep in a warm dark place for 30 minutes.
Divide dough into 10 equal balls. Roll each into an oval shape, about 7-8 inches long.
Heat Skillet Roast naan till the bottom is golden brown. Turn, and heat the other side.
Mix oil/ghee and brush over hot naan. Sprinkle coriander on it
Serve hot with sabji or gravy vegetables