Sesame Naans

In my previous post, I had promised to post the Sesame naan recipe , which I learned from my friend. After tasting her naan I wanted to learn how to make it, and till then I had not baked any naans at home. I had always thought that making naan at home was impossible...Naan for me was something, which can be baked only by professionals. So, this this the first naan I learned, while living in the States. And I was very delighted to see the results..I was soo happy to bake my first naan and I immediately took the naans to her house, to ask if they have turned out good . And I was over the moon, when she complimented me by saying that they were not like her naans, but better than hers(blush)..I am really grateful to her that she gave me this recipe and encouraged me to try them. It is time consuming but is its all worth it because these special beauties are baked only once in while and on special occasions. So, here goes the recipe.....

SESAME NAANS

Ingredients:
3 cups maida /all purpose flour,
1 tsp of dry active yeast,
1 tsp of salt,
1 tsp of sugar,
1 cup of milk,
1/4 cup vegetable oil,
1 tbsp of yogurt and
2-3 tbsp of white sesame seeds.

Method:
Soak the sesame seeds in 1/2 cup of milk. In a large bowl mix all the dry ingredients-flour, salt, sugar and yeast . now add the oil, 1/2 cup of milk and yogurt and make a soft dough using some water if needed. Knead well, cover with a damp cloth and keep aside in a warm place for 2-3 hours. After 2-3 hours, make 4-5 balls with the dough, cover withe cloth/ with a cling wrap and let rest for 5 more minutes. Heat a tawa/ griddle and also the oven to broil, strain the soaked sesame seeds in a strainer to use it on the naan. Roll each ball a little bit, just the size of a small poori, top it with some sesame seeds and make holes on it, with your finger ('YES' with your finger). pat this between your palms to stretch and to make it larger. Cook one side on the flat griddle ( not the side topped with sesame seeds, but the other plain side) Cook on low flame until the base turns light brown in colour. take from the griddle and place on a baking sheet and place the baking sheet in the oven and cook till the naan turns light golden in colour. Remove it from the oven, and immediately, brush it with some butter and wrap in an aluminum foil (to keep it hot). Do the same with the rest of the dough and serve hot with Achari gosht or any vegetarian or meat curry.

Note:
The thicker the naan, the more softer it will turn out. So, make sure not to make it too thin because it will become very crispy.

I am sending this to Priya's Cooking with seeds-Sesame seeds event.