Naan with Onion (North Indian Punjab Badshahi Naan)

Badshahi Naan is made with all-purpose flour, yeast, milk, butter and other flavourful ingredients. This naan is known as ‘King of Naan’s’. It is special and really has its unique place in the menu of every restaurant. Badshahi Naan is rich, flavourful and wholesome in nature.

2 cups maida or all-purpose flour, unbleached
1 cup butter
½ tsp. yeast
1 cup water, lukewarm
1 cup milk, warmed
1 tsp. raw sugar
1 tsp. onion seeds
1 egg
vegetable oil, for deep frying
sea salt

Garnish:
fresh herbs, chopped

Combine yeast, sugar and lukewarm water. Mix well and keep aside.

Whisk the egg in a bowl and separate the yellow and white part of the egg.

In a deep bowl add the flour, white part of egg, salt, butter, onion seeds and the mixture of yeast.  Mix well and knead the dough by adding milk.

Knead with your fingers to make a smooth and elastic dough. Cover the dough with damp muslin cloth and keep aside until raised double time of its volume.

After 20-25 minutes you will observe the dough is enhanced compare to before.

Now again pressurize the dough with your fingers and apply little bit of oil in you hand. Make small balls from the dough.  Roll out each ball into about 2/3" thick dish.

Heat the pan and pour sufficient oil to deep fry.  Now deep fry all the rolled out disk’s one by one in the hot oil until golden brown.

Place the fried naan’s on the oil absorbent paper to drain the excess oil.

Serve these naan’s immediately with any gravy dish.

Makes 12-13 naan.

Cook’s Note: Always keep the yeast in lukewarm water well in advance for gradually enhancing and for making smooth dough. The vegetarians can also enjoy this naan, just do not add the egg. It would be very good if you are using warm milk for kneading the dough, its because this dough requires heat and warm place and temperature for enhancing.