How To Prepare Naan Recipe In Urdu Quick

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Naan, that fluffy, pillowy flatbread staple of South Asian cuisine, is a beloved accompaniment to curries, dals, and countless other dishes. But have you ever considered making naan at home? It’s easier than you might think! This recipe will guide you through the process, step-by-step, in clear and concise Urdu, so you can whip up a batch of fresh, warm naan whenever the craving strikes.

Ingredients:

Pin by Kashif Naeem on Recipe  Tastemade recipes, Cooking recipes
Pin by Kashif Naeem on Recipe Tastemade recipes, Cooking recipes

3 cups all-purpose flour (maida)

  • 1 ½ teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon melted ghee or vegetable oil
  • ¾ cup lukewarm milk (about 110°F/43°C)
  • Yogurt (optional, for a slightly tangy flavor)

  • Directions:

    1. Activate the yeast: In a large bowl, combine the lukewarm milk, sugar, and yeast. Let the mixture sit for 5-10 minutes, until it becomes foamy and active.

    2. Make the dough: In a separate bowl, whisk together the flour and salt. Gradually add the yeast mixture to the dry ingredients, mixing with a spoon or dough whisk until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

    3. First rise: Add the melted ghee or oil to the dough and knead it in for another minute. Form the dough into a ball, place it in a greased bowl, and cover it with plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

    4. Shape the naan: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then gently roll it out into an oval shape, about ¼-inch thick.

    5. Cook the naan: Heat a large cast-iron skillet or tawa over medium-high heat. Once hot, carefully place a naan dough circle onto the skillet. Cook for 1-2 minutes per side, or until golden brown with puffed spots.

    6. Brush with butter (optional): Brush the cooked naan with melted butter for extra richness (optional).

    7. Serve warm: Enjoy your freshly made naan immediately while it’s warm and soft! Serve them alongside your favorite curries, dals, or simply on their own with a drizzle of olive oil.

    Tips:

    For chewier naan, add 1 tablespoon of plain yogurt to the dough along with the milk.

  • You can also cook the naan directly over a medium flame on your gas stovetop for a smoky flavor. Just keep a close eye on it to prevent burning.
  • Leftover naan can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.

  • Nutrition Facts (per naan):

    Calories: 150

  • Fat: 5g
  • Carbohydrates: 25g
  • Protein: 5g

  • Conclusion:

    Making naan at home is a rewarding experience that allows you to enjoy this delicious flatbread fresh from the pan. With this easy-to-follow recipe, you can impress your family and friends with your culinary skills and create a truly authentic South Asian dining experience. So, what are you waiting for? Grab your ingredients and get started on baking a batch of these warm and fluffy naans today!

    FAQs:

    1. Can I use instant yeast instead of active dry yeast?

    Yes, you can! Just substitute 1 teaspoon of instant yeast for the active dry yeast in this recipe. There’s no need to activate it beforehand; you can simply add it directly to the dry ingredients.

    2. What if my dough isn’t rising?

    There could be a few reasons for this. Make sure your yeast is fresh and active. It should be foamy after being mixed with the warm milk and sugar. Additionally, ensure your milk is lukewarm, not hot. Hot milk can kill the yeast. Finally, double-check that your dough is placed in a warm spot for rising.

    3. Can I make the naan ahead of time?

    Yes, you can! After shaping the naan dough circles, cover them with plastic wrap and refrigerate for up to 24 hours. When ready to cook, simply let the dough come to room temperature for about 30 minutes before cooking them on the skillet.

    4. What can I use to replace ghee or vegetable oil?

    You can substitute melted butter or even coconut oil for the ghee or vegetable oil in this recipe.