Khameera Naan
Khameer and poppy seed come together in this South Asian bread, fragrant with anise and baked in the oven. Serve with any barbecued dish.
2 hr 15 min · Serves 10 · Medium
Ingredients
Method
Start cooking mode- Cook 135 min · 135 min total
- medium
- 1
Make khameer 1 night before. Sieve flour and salt, add aniseeds and butter. Mix well. Gradually, add egg, warm milk and khameer.
- 2
Knead well. Cover and leave the dough in a warm place for 2 hours. Divide the dough into 10 parts.
- 3
Shape them into balls with the help of dry flour. Cover and leave them for 15 minutes. Flatten each ball into a pancake by tossing it from one hand to the other.
- 4
Now pull one side gradually to make a triangle or oval shape. Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other.
- 5
Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor). You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee.
- 6
Place the pancake on a hot griddle, the moistened side down. When the lower surface is baked, invert the griddle along with naan over direct heat.
- 7
Allow the upper surface to cook. Serve with any barbecued dish.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
