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SUNDRIED TOMATO AND SPINACH NAAN
Preparation Time : 60-80 minutes
Cooking Time : 20-30 minutes Servings : 4
INGREDIENTS
Refined flour (maida)
4 cups
1 teaspoon
1/2 teaspoon
to taste
2 teaspoons
1
1 cup
2 tablespoons
3 tablespoons
1 cup
2
20-25
2 cloves
2 teaspoons
Preparation Time : 60-80 minutes
Cooking Time : 20-30 minutes Servings : 4
INGREDIENTS
Refined flour (maida)
4 cups
Baking powder 1 teaspoon
Soda bicarbonate 1/2 teaspoon
Salt to taste
Sugar 2 teaspoons
Egg 1
Milk 1 cup
Yogurt 2 tablespoons
Oil 3 tablespoons
Sundried tomatoes, chopped 1 cup
Dried red chillies 2
Fresh spinach leaves (palak), blanched 20-25
Garlic 2 cloves
Butter 2 teaspoons
METHOD
Sift flour with baking powder, soda bicarbonate and a teaspoon of salt into a mixing bowl. Mix in sugar, egg, milk and yogurt and knead well, using water as required, into a medium soft dough. Apply one tablespoon oil and cover with a damp cloth and set aside the dough for one hour to rise.Puree the sundried tomatoes with red chillies, one tablespoon oil and salt. Set aside. Puree blanched spinach with garlic, one tablespoon oil and salt and set aside. Preheat oven to 200 ºC/ 400 ºF. Divide the dough into eight portions. Shape into balls. Place a dough ball on a flat surface and press the sides first and then the centre. Gently pat into a round shape of about six inches diameter. Stretch it from one side to get an oval shape. Using fingertips, dab a little sundried tomato paste on one end and spinach paste on the other end. Bake in the preheated oven till the naan is crisp and brown on both sides. Serve hot drizzled with butter.
Sift flour with baking powder, soda bicarbonate and a teaspoon of salt into a mixing bowl. Mix in sugar, egg, milk and yogurt and knead well, using water as required, into a medium soft dough. Apply one tablespoon oil and cover with a damp cloth and set aside the dough for one hour to rise.Puree the sundried tomatoes with red chillies, one tablespoon oil and salt. Set aside. Puree blanched spinach with garlic, one tablespoon oil and salt and set aside. Preheat oven to 200 ºC/ 400 ºF. Divide the dough into eight portions. Shape into balls. Place a dough ball on a flat surface and press the sides first and then the centre. Gently pat into a round shape of about six inches diameter. Stretch it from one side to get an oval shape. Using fingertips, dab a little sundried tomato paste on one end and spinach paste on the other end. Bake in the preheated oven till the naan is crisp and brown on both sides. Serve hot drizzled with butter.
