Baked Aloo Naan Recipe by Shikha Yashu Jethi
Cooking Instructions 1 Yeast Proofing at first---- Take warm water in a bowl, add yeast add sugar to it. Cover with lid. After 10 minutes you will see all frothy texture on the top, don’t disturb. Keep it aside. This shows that yeast is still active. 2 In a wide bowl, take the flour, add the yeast mix. Then add the salt. butter and curds. Crumble well. Slowly knead to soft pliable dough. Punch it well for couple of minutes. 3 Cover with a wet muslin cloth and keep it in a warm place for 1 -2 hrs. Once done, remove the cover, punch it down again. 4 Divide into small balls, dust it in flour. Roll them into oval shapes. Make the whole batch while the oven gets heated up. Pre heat the oven at 500°F. 5 Add the stuffing in it and roll the naan. 6 Place the rolled out Naan on the tray, bake for 10 minutes. Remove, turn and continue baking for another 3-5 minutes. 7 Remove and quickly apply butter on it and serve. 1 Yeast Proofing at first---- Take warm water in a bowl, add yeast add sugar to it. Cover with lid. After 10 minutes you will see all frothy texture on the top, don’t disturb. Keep it aside. This shows that yeast is still active. 1 Yeast Proofing at first---- Take warm water in a bowl, add yeast add sugar to it. Cover with lid. After 10 minutes you will see all frothy texture on the top, don’t disturb. Keep it aside. This shows that yeast is still active. 2 In a wide bowl, take the flour, add the yeast mix. Then add the salt. butter and curds. Crumble well. Slowly knead to soft pliable dough. Punch it well for couple of minutes. 2 In a wide bowl, take the flour, add the yeast mix. Then add the salt. butter and curds. Crumble well. Slowly knead to soft pliable dough. Punch it well for couple of minutes. 3 Cover with a wet muslin cloth and keep it in a warm place for 1 -2 hrs. Once done, remove the cover, punch it down again. 3 Cover with a wet muslin cloth and keep it in a warm place for 1 -2 hrs. Once done, remove the cover, punch it down again. 4 Divide into small balls, dust it in flour. Roll them into oval shapes. Make the whole batch while the oven gets heated up. Pre heat the oven at 500°F. 4 Divide into small balls, dust it in flour. Roll them into oval shapes. Make the whole batch while the oven gets heated up. Pre heat the oven at 500°F. 5 Add the stuffing in it and roll the naan. 5 Add the stuffing in it and roll the naan. 6 Place the rolled out Naan on the tray, bake for 10 minutes. Remove, turn and continue baking for another 3-5 minutes. 6 Place the rolled out Naan on the tray, bake for 10 minutes. Remove, turn and continue baking for another 3-5 minutes. 7 Remove and quickly apply butter on it and serve. 7 Remove and quickly apply butter on it and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mike's Chilly Springtime Greek Inspired Garden Salad Lemon Garlic Parmesan Pasta Brown lentil and spinach soup - adas bi hamod Korean spicy rice cake (tteokbokki) Ham, with Black Eyed Peas and Yellow Rice Mike's Chilly Springtime Greek Inspired Garden Salad Lemon Garlic Parmesan Pasta Brown lentil and spinach soup - adas bi hamod Korean spicy rice cake (tteokbokki) Ham, with Black Eyed Peas and Yellow Rice Kurkure sev P. Sandwich Mokimo,mbuzi stew and cabbage Scotch eggs Gur Ke Bhature Almond Cookies Veggie Pizza with pastry base Mackerel with mustard and lemon butter Porridge beans with half ripe Plantain Tuna Salad (Mayo Free) Kurkure sev P. Sandwich Mokimo,mbuzi stew and cabbage Scotch eggs Gur Ke Bhature Almond Cookies Veggie Pizza with pastry base Mackerel with mustard and lemon butter Porridge beans with half ripe Plantain Tuna Salad (Mayo Free)