Category: Breads
Rating: 3.25
Servings: 8


4 cup flour, all purpose; 450 g
5/8 cup milk; or warm water; 150 ml
2 tablespoon yogurt
1 tablespoon yeast,dried
1 teaspoon sugar
3 tablespoon ghee; or butter
2 tablespoon poppy seeds
1 tablespoon sesame seeds
2 cup almonds; blanched finely & shredde
1 white sesame seeds

Directions: How to Cook Sada Naan

Sprinkle yeast and sugar into the hot milk or water, leave it for 20 minutes. Sift together flour, dalt in a large bowl, and make a well in the centre. Put yogurt and 2 tbsp butter in the yeast mixture. Knead well and leave it aside for 3-4 hours, in a warm place until doubled in size. Punch down dough and divide into 8 balls. Let it rest for 10 minutes. Roll out each ball in the shape of traignles or make a round disk. then pull on one side to make a teardrop shape. Mix together 1 tsp ghee or butter, poppy seeds and sesame seeds. Spread a little of the above mixture on each naan. Place them on a baking tray. Cook in a preheated oven (375F/ 190C/ gas mark 5) for 4-5 minutes until brown specks appear. If the naan is not brown enough then put under a preheated grill for a minute or two. VARIATION: BADAMI NAAN Brush each sada naan with oil or butter before baking them. Sprinkle almonds and white sesame seeds on the greased side of every naan. Cook in a preheated oven, for 4-5 minutes.

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