Recipe by Chrysl Castelino
Ingredients:
 |
| garlic-coriander mixture |
3 cups maida
1 cup yoghurt
3 tbsp milk powder
1/2 tsp baking soda
1 tbsp sugar
2 tbsp ghee
salt to taste
water as required
garlic (chopped)
coriander leaves (chopped)
butter for basting
Steps:
1 cup yoghurt
3 tbsp milk powder
1/2 tsp baking soda
1 tbsp sugar
2 tbsp ghee
salt to taste
water as required
garlic (chopped)
coriander leaves (chopped)
butter for basting
Steps:
- Combine the maida, ghee, yoghurt, milk powder, sugar, baking soda and salt in a bowl and knead to a smooth dough using water if required. Make sure the dough is soft and elastic.
dough rested for 10 hours - Cover with a wet tea towel and let it rest for 8-12 hours. This dough will not rise or double in size. But the resting makes the nans softer and doesn't get hard or chewy once it cools.
- Divide the dough into equal portions.
- Roll out the dough into oval shape using a rolling pin. Make sure you do not make it too thin nor too thick.
- Do not roll the nan larger than your tawa size.
- Add a teaspoon full of the garlic coriander mixture on the nan and press it in place with the rolling pin.
- Place the nan on a hot tawa. After a minute or two, bubbles will start to appear.
- At this point lower the flame and cook for another minute or two.
- Now flip the nan over and cook the other side for 2-3 minutes on low flame.
- Flip it over and baste with butter.
- Cut into 2-3 pieces and serve hot.
- ENJOY!
