Naan with Kalaungi Seeds (North Indian Punjab Amritsari Naan)

Amritsari Naan goes well with almost all North Indian curries both, vegetarian or non-vegetarian, and specially paneer butter masala and butter chicken. Pretty easy to make, just grab some kalaunji and maida and see for yourself.

4 cups maida or all-purpose flour, unbleached
1 tsp. baking powder
½ tsp. baking soda
sea salt
1 Tbsp. raw sugar
½ cup milk
¼ cup dahi
1 Tbsp. vegetable oil

Garnish (optional):
kalaungi seeds

Mix the dahi, baking powder, soda, sugar with maida in a bowl. Knead it into a soft dough with milk.

Keep the dough in a bowl greased with oil and keep aside for an hour.

Make small balls of the dough and roll into a circle. Brush it with oil and fold it twice into ¼ circle, oiling both folds.

Spread some kalaungi seeds and roll this over them into a naan shape so the seeds stick to the bottom.

Heat a tava.

Apply water on top surface of the rolled naan and put on to the tava so the seeds side face up.

Turn the tava upside down so the naan is cooked over the flame for 20-30 seconds.

Remove and serve hot with your choice of Indian curry.