Name: Panch Phoran Naan recipe by Pallavi Purani at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 2
Ingredients: 1 cup All purpose flour; 5 tbsp Curd; 1 tbsp Butter (room temp); 1 tbsp Panch Phoran (dry roast in a pan for 2-3 min); 2 tsp Oil; 1 tsp Baking soda; 1 tsp Cumin; 1 tsp Paprika; 1/2 tsp Sugar; 1/2 tsp Salt

ABOUT Panch Phoran Naan RECIPE

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.

Ingredients Serving: 2

1 cup All purpose flour
5 tbsp Curd
1 tbsp Butter (room temp)
1 tbsp Panch Phoran (dry roast in a pan for 2-3 min)
2 tsp Oil
1 tsp Baking soda
1 tsp Cumin
1 tsp Paprika
1/2 tsp Sugar
1/2 tsp Salt

Instructions

Combine butter, cumin and paprika in a small bowl and set aside.
In another bowl, add flours, salt, sugar, spices and Knead with curd till you get nice and soft dough.
Place the dough in a oiled bowl and cover with a tea towel and leave it on kitchen counter for an hour.
Grease a baking tray with butter and preheated oven for 190C. Place the dough on tray and gently brush it with spiced butter oil from step ‘1’.
Bake for 5-7 minutes. Remove and brush again. Bake again for 7-8 minutes.
Serve this hot with dollop of butter.

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