Nan Pakistani Flat Bread Recipes

NAAN BREAD (THE BEST RECIPE)

Steps:

• In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
• Divide the dough into 8 equal portions. Roll the dough to a 8" circle using a rolling spin.
• Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
• Brush the naan with the melted butter, serve warm.

NAN (PAKISTANI FLAT BREAD)

Steps:

• Stir the butter into the warm water until it melts (this should take about 1 minute at the most).
• Stir the yeast and salt in the water/butter mixture until dissolves; then allow the yeast to bloom (10 minutes).
• Stir in honey.
• Gradually work in enough flour to make a soft, workable dough.
• Turn out on a floured board and knead until elastic and smooth.
• Let rise until doubled in bulk (30 minutes).
• Preheat oven to 500°F.
• Turn out on a floured board and knead briefly.
• Form into 12 balls.
• Roll each ball out to 1/4-inch thick, and let rise for 15 minutes.
• Turn over onto a greased baking sheet and bake for 10 minutes (watch closely so they don't brown too much).

ROGHNI NAAN RECIPE

Steps:

• 1. Sprinkle yeast and sugar over warm milk. Ensure that milk temperature is not above 39˚C - an easy way to check without using a thermometer is that it should be just a little warmer than your skin. Keep aside till mixture bubbles and becomes frothy.2. Sift together flour and salt, rub 4 tbsps. of the ghee into flour until nice and incorporated. Then make a well in the center.3. Pour curd and yeast solution in it and keep for 10 minutes.4. Knead into a soft, smooth, elastic dough, adding more water as necessary to ensure that the dough remains soft and loose. This is a high hydration dough, in order to encourage rising.5. Put dough in a large bowl and keep aside, covered for 10 hours or overnight.6. Divide dough into 5 equal balls and place on a greased baking tray.7. Keep aside for 15 minutes. Roll into thick circles about 10 inches across.8. Make divots in the dough using your fingers in order to achieve a crosshatch pattern.9. Keep center slightly thinner than the edges. Preheat oven at 350 C.10. Brush Roghni Naan with leftover milk, and then generously sprinkle on sesame seeds.11. Wet bottom and place onto baking tray. Make as many as will fit in the tray.12. Bake for 4-5 minutes or till done.13. Remove from the oven and brush the hot Roghni Naan with ghee. 14. Serve hot with curries or vegetables.