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Dhruti Naan made its way into the Indian cuisine during the Mughal era. The trade of yeast was an important landmark in the origins of naan as it was an important ingredient used in making it. The soft and mild buttery taste of the bread provided the perfect complement to the indulgent Mughlai dishes.
If the dough seems too sticky to handle, add a tablespoon or so more flour. But do not make the dough too dry. It should be moist. Naan dough can be stored in the refrigerator for 3 – 5 days. Proofing Time: In hot climatic conditions, the proofing time of dough is 1 – 2 hours. During winters, the same process could take 2 – 3 hours. For quick proofing, you can transfer the dough to an instant pot and set the ‘Yogurt’ Mode. The dough doubles in volume within an hour. Or without instant pot, you can leave it overnight inside the oven.
-Front.jpg?w=268&h=274&fit=crop "Organic Tattva Whole Wheat Flour Pack 1 kilogram")
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