Amritsari Naan has been a constant companion for years whenever we go out and eat North Indian meals. I generally like to have naan more than tandoori roti and order it every time for myself with or without butter. Amritsari Naan goes well with almost all North Indian curries both, vegetarian or non-vegetarian, and specially paneer butter masala and butter chicken. I was longing to have this naan again and instead of going to the restaurant, I thought why not make it myself at home. I always thought of making something like naan was a bit too much work, but it is actually not. It comes out nicely and tastes awesome and at the end it gives a great feeling to have made it yourself, in fact you don’t even need any special tools or utensils to make it, only a regular tava is enough. Just grab some kalaunji and maida and see for yourself.
Ingredients needed for Amritsari Naan
- Maida – 4 cups
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- Salt to taste
- Sugar – 1 tbsp
- Milk – 1/2 cup
- Dahi – 1/4 cup
- Oil – 1 tbsp
- Kalaungi seeds to decorate the naan
How to make Amritsari Naan
- Mix the dahi, baking powder, soda, sugar with maida in a bowl.
- Knead it into a soft dough with milk.
- Keep the dough in a bowl greased with oil and keep aside for an hour.
- Make small balls of the dough and roll into a circle.
- Brush it with oil and fold it twice into 1/4th circle, oiling both folds.
- Spread some kalaungi seeds and roll this over them into a naan shape so the seeds stick to the bottom.
- Heat a tava.
- Apply water on top surface of the rolled naan and put on to the tava so the seeds side face up.
- Turn the tava upside down so the naan is cooked over the flame for 20-30 sec.
- Remove and serve hot with your choice of Indian curry.