Naan in Pot Ramadan Special

By Food Fusion · 150 min

Ingredients

Instructions

1. In a bowl, mix the warm milk, caster sugar and instant yeast, cover and let it rest for 10 minutes to bloom.
2. Add the sifted flour, pink salt, baking soda, yogurt and clarified butter and mix until crumbly.
3. Gradually add the water and knead until a dough forms.
4. Grease the dough with clarified butter, cover and proof for 1 hour in a warm place.
5. Knead the dough again until smooth.
6. Take 140 g of dough, shape it into a ball, dust with dry flour and roll it out to 7 inches using a rolling pin.
7. In a bowl, mix the pink salt with the water and brush this salted water onto the rolled dough.
8. Place the dough salted side down on the griddle. Use the back of a knife to make corners and square gashes.
9. Brush with egg yolk, sprinkle with sesame seeds, and cook on low heat until bubbles appear.
10. Flip the griddle upside down onto a preheated cooking pot and pot-bake on medium heat for 6-7 minutes, checking in between, until golden. This makes 5 naan.
11. Brush with butter and serve.

Summarized from Food Fusion's video. Watch it for the details.

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