*Make sure to keep the dough in a warm place to rise , some tricks I follow ,
- keep it inside the oven with the lights on ,
- leave it in the corner space of a room with the space heater on,
- When it cold during winter and when the heater is running, I just leave the bowl near the air vents.
*
Dough typically rises to three times its original size , somewhere
between two to four hours or more , depending on the room temperature. If you do not have time to rest for long hours , I recommend minimum of one hour resting time.
*
Do not Forget to smear water before you place the naan on the hot tawa. Wait until the bubbles appear and then turn / flip.
*
Sift the dry ingredients first before mixing it to the wet. This step is important.
*
Use Whole Milk / Full Fat Yogurt / Curd.
*If you have Maida, brought from Indian Store, use it to make this naan recipe, I feel it has more gluten than the regular all purpose flour.
*Because the dough is sticky, Make sure to sprinkle enough flour to make small rounds , and while rolling the dough.
*Roll out the dough to your preferred
shape and thickness, either oval or round. If you are planning to cut the naan into quarters , then round shape is best.
*
Indian Curry which goes with Naan Bread , Check it out - Every recipe is given with detailed instructions , tips , and step by step pictures,
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