Panch Phoran Naan

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

You shall need: (Makes about 5)

1 cup… All purpose flour

5 tbsp… 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 tsp… oil

1 tbsp… Butter (room temp)

1 tsp… Cumin

1 tsp… Paprika

Method:

  • In a small bowl, mix butter , cumin and paprika and keep aside.
  • In a bowl, add the flour, salt, sugar, spices and knead with the curd.
  • 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.
  • Pre heat oven to 190C, on a buttered tray, place a rolled dough ball.
  • Using a brush, apply a little of the spiced butter and bake for 5-7 min.
  • Take it out and apply the butter once more and return to baking it for about 7-8 min.
  • Serve hot with a dollop of the butter.
  • Serve with love.

image(42)

Cheers,

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