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Tamatar Masala Anda - Poached Eggs in Tomato Sauce
No-Knead Naan
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I could not close this chapter out without giving you an amazing but ridiculously simple recipe for naan to sop up the wonderful succulent curries in this book. You just can’t go wrong with naan—it combines the comfort of fresh baked bread with a uniquely Indian twist. Though it is difficult to replicate the effect of the tandoor or traditional clay oven in which naan is typically cooked, this recipe gets you close using just a cast iron skillet. The best part of this recipe is how quickly and perfectly the naan dough ferments in the Instant Pot®.
| Prep Time | 15 minutes |
| Cook Time | 100 minutes |
| Servings |
8 pieces
|
Ingredients
- 4 tbsp oil
- 1/4 cup whole milk
- 1 tsp sugar
- 1 tbsp rapid-rise yeast
- 3 1/2 cups all-purpose flour plus more for rolling
- 2 tsp salt
- 1/2 cup plain whole milk yogurt
- 1 egg beaten
- Nigella seeds and butter for finishing
Ingredients
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Instructions
- Set the Instant Pot® on Sauté mode and allow to heat for about 1 minute and then press Cancel.
- Pour in the oil and then the milk. (The warmth of the Instant Pot® will get the milk to the right temperature to quickly proof the yeast.) Stir in the sugar and then the yeast. The mixture should become frothy within a minute or so.
- Gradually stir in the flour and salt with a wooden spoon. The mixture will become crumbly. Stir in the yogurt and egg—this should be enough moisture to make a soft dough. Use your hands to press it all together into a ball (the objective is to have a soft smooth dough).
- Cover the Instant Pot®, and set it on the Yogurt setting for 60 minutes.
- Open the Instant Pot® to see beautifully risen soft and fluffy dough. Remove the dough and place on a working surface. Mix in a little extra flour if you feel the dough is too sticky. Break the dough into
8 lemon -size balls and roll each to an oval about5-6 inches in length and about1/8 inch in thickness (the naans should be rolled out fairly thin as this allows them to puff up while cooking; you can use extra flour for rolling, but shake off any excess flour after rolling). - Heat a cast iron griddle for at least 2 to 3 minutes (test with water to ensure heat). Place one dough oval in the griddle. After a couple of minutes, it should puff a little at spots. Quickly turn on the other side and sprinkle with a few nigella seeds. Press the seeds gently to set into the dough. Cook for a couple of more minutes—the bread should be puffy and well browned and lightly charred at spots. Repeat with remaining dough disks. If desired, drizzle with a little butter before serving.
Rinku Bhattacharya — cookbook author and founder of Spice Chronicles
— has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all
manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!
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What if my Instant Pot doesn’t have a yogurt setting? What other setting can I use?
What if your instant pot doesn’t have a yogurt setting? What other setting can you use?
I found it necessary to add another 1/8 cup plain whole milk greek yogurt. I assume due to the greek yougurt having less liquidy whey in it. It was much easier to bring it together as a smooth dough when I turned it out onto the counter. The recipe doesn’t indicate whether the yogurt setting should be low, medium, or high for proofing. I found medium to work very well. I recommend covering the dough with cling film, a damp towel, or spraying water into the pot before closing for proofing.