Preparation Time: 15 mins
Cooking Time: 15 mins
To Be Ground Into A Coarse Paste
1/4 cup garlic (lehsun) cloves (laung / lavang)
1 tsp cumin seeds (jeera)
2 pcs green chillies , finely chopped
1 tbsp lemon juice
1 tsp sugar
1 cup plain flour (maida)
1/2 tsp fresh yeast , crumbled
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt
oil for greasing
butter for brushing for serving
1.Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
2.Combine all the ingredients including the ground paste in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
3.Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx. 15 to 20 minutes).
4.Press the dough lightly to remove the air.
5.Divide the dough into 4 equal portions and roll out each portion into a 100 mm. (4″) diameter circle.
6.Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.
7.Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker.
8.Place the pressure cooker upside down directly on the surface and cook till both sides are golden brown. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
9.Remove the naans and brush with butter.
Goes very well with Dahi Pudina chutney and curries.