Khameera Naan

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READY IN: 2hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make khameer 1 night before.
  • Sieve flour and salt, add aniseeds and butter.
  • Mix well.
  • Gradually, add egg, warm milk and khameer.
  • Knead well.
  • Cover and leave the dough in a warm place for 2 hours.
  • Divide the dough into 10 parts.
  • Shape them into balls with the help of dry flour.
  • Cover and leave them for 15 minutes.
  • Flatten each ball into a pancake by tossing it from one hand to the other.
  • Now pull one side gradually to make a triangle or oval shape.
  • Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other.
  • Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor).
  • You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee.
  • Place the pancake on a hot griddle, the moistened side down.
  • When the lower surface is baked, invert the griddle along with naan over direct heat.
  • Allow the upper surface to cook.
  • Serve with any barbecued dish.
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