One of my fav recipes for nans..Puffs up well if the temperature of the oil used is maintained thru out..Even though we need very hot oil, if it starts to smoke you may reduce the flame..Secret lies in the appropriate temperature of the oil ..The dough should be kneaded thoroughly till it turns soft and pliable..Remember to use the best yeast available..If you have the habit of storing yeast in the fridge, bring it to room temperature before adding to milk to ferment.
INGREDIENTS:-
1)Plain Flour--2 cups(1cup=8 oz)
2)Salt
3)Soda bi carbonate--1 pinch
4)Sugar--1tblsp
5)Yeast--1 tsp
6)Warm milk--1/4 cup
7)Yoghurt that is not too sour--1/2 cup
8)Oil--1 tbsp
9)Egg--1
10)Oil for frying the nans
METHOD:-
Dissolve yeast and sugar in 1/4 cup warm milk..Cover and keep aside to ferment..It will turn frothy after a few minutes..
Put all the other dry ingredients into a bowl..Make a well in the center and break open an egg into it..Beat it lightly with a fork...Add the rest of the wet ingredients ,including the fermented yeast and knead the dough well on a clean surface till it is soft and pliable...Cover with a damp cloth and keep aside to rise..The risen dough should be double its original volume...May take 1-2 hrs...Pinch off small portions and shape into lime sized balls ..Press a little between the palms and roll them out using a little flour if needed.... We do not want them too thin..(Pls see the picture)..Any shape is ok... A tear drop shape will be fantastic..Since I do not have the patience, I go for simple circles, only.Cover them with the damp cloth till the oil gets very hot and ready to fry the nans....Deep fry the nans pressing down lightly with the ladle and splashing hot oil carefully over them,till they puff up on one side... Toss it over and fry the other side as well...Serve hot with Palak Paneer or Kadai Paneer(That's my fav combo!)
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