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Main Ingredients | Refined Flour, Sundried Tomato |
Cuisine | Indian |
Course | Breads |
Prep Time | 1.30-2 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Sundried Tomato And Spinach Naan
- 4 cups Refined Flour
- 1 teaspoon Sundried Tomato
- 1/2 teaspoon Soda bicarbonate
- to taste Salt
- 2 teaspoons Sugar
- 1 Egg
- 1 cup Milk chocolate
- 2 tablespoons Yogurt
- 3 tablespoons Oil to grease brinjals
- 1 cup Sundried tomatoes, chopped
- 2 Dried red chillies
- 20-25 Fresh spinach leaves (palak) blanched
- 2 cloves Garlic
- 2 teaspoons Butter
Method
- Sift flour with baking powder, soda bicarbonate and a teaspoon of salt into a mixing bowl .
- Mix in sugar, egg, milk and yogurt and knead well, using water as required, into a medium soft dough.
- Apply one tablespoon oil and cover with a damp cloth and set aside the dough for one hour to rise.
- Puree the sundried tomatoes with red chillies, one tablespoon oil and salt.
- Set aside.Puree blanched spinach with garlic, one tablespoon oil and salt and set aside. Preheat oven to 200 ºC/ 400 ºF.
- Divide the dough into eight portions. Shape into balls.
- Place a dough ball on a flat surface and press the sides first and then the centre.
- Gently pat into a round shape of about six inches diameter. Stretch it from one side to get an oval shape.
- Using fingertips, dab a little sundried tomato paste on one end and spinach paste on the other end.
- Bake in the preheated oven till the naan is crisp and brown on both sides. Serve hot drizzled with butter.
Nutrition Info
Calories | 3159 |
Carbohydrates | 429.3 |
Protein | 70.3 |
Fat | 128.5 |
Other Fiber | Zinc- 4.2mg |
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