✨ MOHALLEWALI NAAN ✨

1. 1. Activate the Yeast: Take ½ cup lukewarm water in a bowl, add 1 tsp sugar and dry yeast, mix well, cover, and set aside for 15–20 minutes until large bubbles develop on the surface.
2. 2. Prepare the Wet Mixture: In a large dough-making vessel, combine lukewarm milk, vanaspati ghee, whole egg, and salt. Mix well, then stir in the activated bubbly yeast mixture.
3. 3. Build the Dough Gradually: Gradually add maida (starting with about 200 g), mixing slowly with a spoon. Continue adding the remaining flour little by little until a soft, slightly sticky dough forms that clings to the spoon.
4. 4. First Fermentation: Shape the dough into a mound, cover the vessel, and let it rest in a warm, dry place for approximately 4 hours until doubled in volume.
5. 5. Work the Dough Again: Gently press and fold the risen dough to release trapped air. Gradually add a little dry maida while kneading until the dough becomes soft, manageable, and no longer excessively sticky.
6. 6. Shape the Naan: Divide dough into 8 equal portions, shape into balls, and arrange on a baking tray with space between them. Gently flatten each to the size of a puri. Cover and rest for 1–1.5 hours.
7. 7. Prepare for Baking: Brush the expanded naan surface with beaten egg white and sprinkle black and white sesame seeds.
8. 8. Bake: Bake in a preheated oven at 200°C for approximately 30 minutes until properly cooked and beautifully browned.
9. 9. Finish: Remove hot naan from the oven, brush lightly with oil-and-water mixture for a sheen, and serve warm with rich gravies. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• The dough is intentionally kept soft and slightly sticky during the first stage. Avoid adding too much flour too quickly.
• The two resting periods are important: approximately 4 hours for the first fermentation, followed by 1–1.5 hours after shaping.
• The dough should remain soft after the final kneading. A stiff dough will produce a heavier naan.

Tips & Tricks

• Egg Replacement: If you prefer an egg-free version, replace the whole egg in the dough with 3 tablespoons of plain yogurt (dahi) or milk combined with 1 tablespoon of cornstarch for binding and moisture. For brushing instead of egg white, use a mixture of milk and a pinch of sugar or melted butter to achieve a gorgeous golden crust and help sesame seeds adhere.
• Always check the yeast after activation. Large bubbles indicate that it is active and ready to use.
• Add dry flour gradually after the first fermentation. This gives you better control over the final dough consistency.
• Leave enough space between the shaped naans on the tray because they expand during the second resting period.
• For a glossy finish, apply the oil-and-water mixture while the naan is still piping hot.