Indian
Indian - Breads and Flatbreads
Kheer Naan Bread
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 cup chana dal (split Bengal gram)
- • 3/4 cup grated jaggery
- • 1/4 tsp cardamom powder
- • 2 cups whole wheat flour (atta)
- • 1/4 cup plain flour (maida)
- • 1/2 tsp turmeric powder
- • 2 tbsp oil
- • 1/2 cup water, as needed
- • 2 tbsp ghee, for roasting
Preparation Steps
1
Phase 1
Cook the chana dal until soft, drain, and mash; cook with the jaggery and cardamom until a thick, dry puran forms; cool.
2
Phase 2
Knead the flours, turmeric, oil, and water into a very soft, elastic dough; rest 30 minutes.
3
Phase 3
Fill balls of dough with the puran and seal the edges.
4
Phase 4
Roll gently into thin 7-inch polis.
5
Phase 5
Roast on a tawa with ghee until golden spots appear on both sides.
6
Phase 6
Serve warm with a spoonful of ghee.