Pudina Naan aka Naan flavored with pudina aka mint leaves. Naan is an all time favorite bread of North Indian cuisine, Naan goes pretty well with almost every North Indian gravy or side dish. Not every household has tandoor or oven so it seems almost impossible to make naan at home. But now making naan at home is no more a herculean task and you can easily make naan on your stove top using your regular tawa or Girdle, yes you heard me right you can make naan very easily on your tawa.
To give it a perfect texture and taste just like the ones which are served in the restaurants I have made these naan only with All Purpose Flour but if you want to make it healthy then you can also add some whole wheat flour in it, as I did in my previous recipe. To know the exact measurement of using all purpose flour and whole wheat flour click here.
So let’s start making Pudina Naan and here is the step by step method of making Pudina Naan with pictures.
To Activate Yeast:
Water- 3/4 cup* see notes
Sugar- 1 tablespoon * see notes
Salt- 1.5 teaspoon
Yeast- 1.5 tablespoon
All Purpose Flour (Maida)- 4 cups
Dried Mint leaves (Pudina)- 2 tablespoon (crushed)
Oil- 3 tablespoon
Milk- 1/2 cup (lukewarm)
Yogurt- 2 tablespoon
Salt- 1/4 teaspon
1. Take warm water (warm enough so that when you insert your finger in water, it doesn’t burns). Add sugar and salt in it and mix well. Now add dry yeast in it and gently mix it well. Be very gentle while stirring yeast. Keep it aside in some warm place for 5-10 minutes.
2. After 5-10 minutes yeast will be activated and you can see a frothy mixture.
3. Take all purpose flour, dried mint leaves and salt together in a mixing bowl.
4. Add oil in it and mix well.
5. Make a well in the center of the bowl and add yogurt and milk in it.
6. Add activated yeast mixture and mix well gently. Now using very little water at a time* (see notes) start kneading a soft dough.
7. Knead well into a soft and elastic dough. Keep it aside and cover it with a cling film.
8. Allow the dough to rest for at least 3-4 hours at some warm place. After 3-4 hours the dough will rise almost double of its size.
9. Gently press the dough with your fingers to release air. You will see that the dough will be deflated back to its original size.
10. Collect it again and cover up with the cling film. Keep aside for 30 minutes and the dough will rise again.
11. Divide the dough into equal portions and again keep all the portions aside for next 30 minutes.
12. Take an individual portion and roll out into the shape of your choice. I prefer a slightly triangular shape. Take naan in your hands and apply water on the one side.
13. Place the naan on a hot tawa or girdle. The side where water is applied should be placed on the girdle first.
14. Cook for 10 seconds and immediately flip over the girdle aka tawa and cook the another side of Naan over the flame directly to get those burnt marks which we usually prefer over the naan. You can see the naan getting puffed up along with the burn marks.
15. When done cook the other side too, covering the girdle with a lid, don’t overcook else it may get overcooked and burn also.
16. Apply some butter over the naan and it is ready to serve.
17. Naan tastes best with Indian gravies like Teekha Paneer Masala, Matar Mushroom, Paneer Kofta, Mushroom Do Pyaza and Paneer Butter Masala etc. For more naan recipes click here.
1. Use only moderate warm water to activate yeast. If the water will be cold, it will not activate the yeast and extra warm water will disintegrate the yeast.
2. Adding sugar allows yeast to grow and adding salt limits the over growth of yeast.
3. While kneading the dough add a very little water at a time else it may get watery and difficult to knead, in the same way if you find your dough too watery then add a little flour at a time and continue to knead the dough.
HAPPY COOKING AND ENJOY EATING…..!!!