Panch Phoran Naan

Name: Panch Phoran Naan
Total time: 1200 s
Yield: 5-portion
Cuisine: Indian
Ingredients: 1 cup All purpose flour ... .; 5 tbsps Curd ... .; 1 tsp Baking soda ... .; 1/2 tsp Salt ... .; 1/2 tsp Sugar ... .; 1 tbsp Panch Phoran (dry roast in a pan for 2-3 min)...; 2 tsps oil ... .; 1 tbsp Butter (room temp)...; 1 tsp Cumin ... .; 1 tsp Paprika ... .

pinksocks @cook_7828550

My most favorite spice mix is Panch phoran. It is Bengali spice mix and makes for the most flavorful tadka. It contains 5 spices, namely: fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. I use it in a lot of dishes so why not naan too. :)
Check out the **Blogging Marathon page for the other Blogging Marathoners doing BM# 38

pinksocks @cook_7828550

Saved

Ingredients

20 mins

5-portion

1 cupAll purpose flour ... .
5 tbspsCurd ... .
1 tspBaking soda ... .
1/2 tspSalt ... .
1/2 tspSugar ... .
1 tbspPanch Phoran (dry roast in a pan for 2-3 min)...
2 tspsoil ... .
1 tbspButter (room temp)...
1 tspCumin ... .
1 tspPaprika ... .

Saved

Steps

20 mins

1

In a small bowl, mix butter, cumin and paprika and keep aside.
2

In a bowl, add the flour, salt, sugar, spices and knead with the curd.
3

Once the dough is nice and soft, put it in a oiled bowl, cover with tea towel and place on the counter for about an hour.
4

Pre heat oven to 190C, on a buttered tray, place a rolled dough ball.
5

Using a brush, apply a little of the spiced butter and bake for 5-7 min.
6

Take it out and apply the butter once more and return to baking it for about 7-8 min.
7

Serve hot with a dollop of the butter.
8

Serve with love.