How To Make Your Own Homemade Taftan/Naan!

 

Preparation time: 1hour & 25 minutes (approx)

Cooking time : 20 - 25 minutes

No. of servings : 2

INGREDIENTS:

1/4 cup lukewarm water

2 tsp sugar (to activate yeast)

2 tbsp active dry yeast

1/2 cup milk

4-5 tbsp butter/ghee

1/2 kg all purpose flour/maida

1 tsp baking powder (optional)

1 tbsp salt

2 tsp fine sugar/sugar powder (for kneading flour)

1 egg (for greasing)

1 tsp milk (for greasing)

some melted butter/ghee (for greasing)

1 tsp white sesame seeds (safed til)

! tsp nigella seeds (kalonji)

Some milk or water

STEPS:

1. In a bowl, add 1/4 cup lukewarm water, 2 tsp sugar & 2 tbsp of active dry yeast.
2. Mix it really well with a spoon and let it activate for 10 minutes completely untouched.
3. Meanwhile, heat 1/2 cup of milk with 4-5 tbsp of butter/ghee in a separate vessel until butter/ghee melts completely. Do not overheat.
4. Take a separate mixing bowl, add 1/2 kg all purpose flour/maida, 1tsp baking powder, 1tbsp of salt & 2 tsp of fine sugar or powdered sugar and dry blend it.
5. Next, add the yeast and water concoction with milk and butter mixture & combine and knead for a few minutes into a soft dough.
6. Divide the dough into two equal parts and roll out into two round taftan/naans. Make sure that there are no cracks on it.
7. Take a baking tray and grease it with some butter or ghee and place the two taftans into the baking tray.
8. Cover it with a wet muslin cloth and keep it in a dry warm place & let it proof for 1 hour or more depending on the quality of yeast used.
9. After one hour, take a fork and create a little cavity in the center of the taftan/naan with it.
10. Mix 1 egg with some milk & little butter and ghee and whisk it. Use this mixture to grease both the taftans with help of a greasing brush.
11. Dust some white sesame seeds/safed til and nigella seeds/kalonji on top of it.
12. Preheat your oven at 200°C or 392 F.
13. Place the trays with the taftans or naans in the center rack of the preheated oven and bake for 20 minutes or until its completely baked.
14. After baking let it cool for 2 minutes and give it a water or milk bath with greasing brush or use your hands to soak it. Do not over use milk or water.
15. Cut it in four parts with the help of a knife and enjoy with hot gravy.

NOTE:

1. Follow instructions on the packet of your yeasts brand and accordingly use the quantity of yeast and flour.
2. Add salt in the flour only. Do not add directly in the yeast, sugar & lukewarm water concoction otherwise the yeast may deactivate & the dough might not proof.
3. Use of baking powder is optional at step 4, but I have used in this particular recipe.
4. If you are using instant dry yeast you can directly add it in the flour with sugar, salt and milk-butter mixture. No need to activate separately with sugar and lukewarm water.
5. Use machine to combine the dough if you have a stand mixer or dough making machine to make the dough, but do knead it with hands for a few minutes on a clean surface.
6. You can use butter/ghee in this recipe, I have used butter.
7. If you don't want to use egg for greasing at step number 10; just use some milk, butter/ghee & 1/4 tsp of sugar, mix it well and grease your taftan/naan.
8. Use of sesame seeds/safed til or nigella seeds/kalonji is optional. You can add more or less of it depending on your taste buds I have used more of sesame seeds/safed til and less of nigella seeds/kalonji.
9. This recipe will give you very nice results. It will be really soft and taste will be same like that you get in sophisticated bakeries.

credit: third party image reference