Naan of Aurangabad

Naan of Aurangabad

We have already discussed the history and recipe of Qalia from Aurangabad in my previous article.Read here. We will now discuss the recipe of Naan. Trust me I frantically looked for the recipe of this Naan using all the possible search strings like ‘Recipe for Aurangabadi Naan’ , ‘Naan of Aurangabad’, ‘Naan Qalia Recipe of Aurangabad’ even ‘Soft bread of Aurangabad’ but alas I just ended up with a few climax moments on youtube video. 🙂 But how do I find whats in the Naan, then after several permutation combinations I came to this improvised version of Naan from Aurangabad. The second most important point in cooking this Naan was I had to recreate the magic in my home oven rather than the clay oven furnace. So I had to add further tweaks to the recipe. Nevertheless after one week of pure research I came to make this recipe.

Naan of Aurangabad

The Naan of Aurangabad is flatbread which is extremely fluffy and has a blistered soft crust at the edges. It is typically baked in a tandoor.The golden comes from the unique smear of turmeric water prior to baking.A tandoor is an upright pot-like clay oven with the heat source inside at the bottom. The dough is pressed onto the hot interior surface of the oven. This makes the bread flat, scorched on one side and puffed and blistered on the other.

Caution: If you are chef at Sagar restaurant in Aurangabad or you are a resident of Aurangabad and find the recipe having loopholes. Please please buzz me or leave a comment and I will make the changes to the recipe. 🙂

Until then let me bask in the glory of my fluffy Golden Naan of the Naan Qalia fame from Aurangabad. I have already discussed how to eat this Naan. Breaking the tradition of dunking in the gravy.Rather this special Naan calls for shredding and soaking in the gravy before sampling with a spoon or fingers.

Naan of Aurangabad
Recipe Type: Main course
Cuisine: Indian
Author: Roy
Prep time:
Cook time:
Total time:
Serves: 2-4
Naan of Aurangabad : A flatbread which is extremely fluffy and has a blistered soft crust at the edges. It is typically baked in a tandoor.The golden comes from the unique smear of turmeric water prior to baking.
Ingredients
  • 2 cups of All purpose flour or Maida + extra for dusting
  • 1 cup of warm water
  • 1 teaspoon Fast Action Active dry yeast
  • 1 teaspoon of sugar
  • 1 tbsp salt
  • 1 egg
  • 2 tbsp of oil + plus some for smearing
  • 1/2 cup milk
  • 2 tbsp turmeric dissolved in 1/2 cup of water
Instructions
  1. Dissolve the yeast in the warm water along with salt,sugar.milk,oil and beaten egg.
  2. Now add the above water mixture to the flour and mix it with hands. Adjust the consistency of the dough to make a sticky dough. The dough should stick to your hands and should not be tough like the Chapati dough.We keep it slightly sticky to ensure the same softness at home as achieved by a tandoor.
  3. Then add a little oil on top of the dough and cover it and allow it to rest for 15 minutes.
  4. Meanwhile heat the oven to maximum temperature with top heat. Mine is 260C. The reason for this is an average tandoor or clay oven maintains a temperature of 800C. So we are trying to mimic the same in our oven. But the cooking time is slightly longer.
  5. Then after the resting time, the dough would have risen. Then take ample amount of flour for dusting. Make tennis ball sized dough balls and set aside.
  6. Then dust the balls with flour and shape it into ovals of 2 cm thickness. The dough will be extremely flexible to shape. Then place it on the baking tray.
  7. Before placing in the oven smear turmeric water with your fingers over the top face.
  8. Place it on the top most shelf and bake it for 2.5 minutes. The top of the Naan will go plump and rise.Ideally in a traditional tandoor you do not need to cook the underside of the Naan because the tandoor interior walls are extremely hot and cook it evenly.
  9. Take the Naan out and flip it and smear the turmeric water on it.Then cook it for a mere 30-50 seconds.
  10. Once out I brush it with a little butter on top before serving. It is best eaten when hot.
  11. But I had preserved one for the next day in the casserole. It was still soft and had retained its texture even the next day. Warm it a little before serving. These Naan store for 2-3 days as cited by several websites.

NaanQalia4

6 Comments

    • Hey Gorgeous Lady,

      I am a fan of your work too. This one is a mean and delicious curry. Slurp!!

  1. Hi !
    You have an amazing talent of clicking such good pics ! Got to know about your blog through one of your friend… I recently started my own food blog, he asked me to go through your food blog, I am glad he suggested your blog 🙂

    You can check my website and recipes on http://www.rasoirecipe.com 🙂

    • Hello Alisha,

      I think I know your friend. 🙂 I am glad you like it. Hearty thanks for the kind words!!

  2. Many thanks for aharing the delicious naan recipe, tried successfully and enjoyed a lot ..
    .. shukriya…

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