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|Flour||4 Cup (64 tbs)|
|Melted ghee/Butter||2 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Luke warm water||1 Cup (16 tbs)|
|Kalonji||1 Teaspoon (Dry Onion Seeds)|
|Yeast||1⁄2 Tablespoon (Dry / Fresh)|
Serving size: Complete recipe
Calories 2153 Calories from Fat 325
% Daily Value*
Total Fat 37 g57.2%
Saturated Fat 20.3 g101.3%
Trans Fat 0 g
Cholesterol 88.6 mg29.5%
Sodium 1986.3 mg82.8%
Total Carbohydrates 392 g130.7%
Dietary Fiber 14.1 g56.6%
Sugars 10.3 g
Protein 54 g108.4%
Vitamin A 1.2% Vitamin C 0.01%
Calcium 15.1% Iron 130.4%
*Based on a 2000 Calorie diet
Add salt and sift again.
Dissolve yeast in 3/4 cup lukewarm water.
Add sugar, one tablespoon ghee and milk.
Pour this mixture into flour and make soft dough using more water if necessary.
Add more melted ghee and knead well; cover and keep in warm place to rise for 1 to 2 hours.
Divide into small lime-sized balls (12 to 15) and brush with melted ghee.
Shape each ball into a round of about 4 inches in diameter, then pull from one edge to make a triangle.
Sprinkle with kalonji and bake in hot tandoor or an oven (220°C).
Butter the naan immediately after removing from the oven and serve.