This is traditional bread made in the East African Indian community, usually served with a thick curry called “Kaliyo” . It is also enjoyed at breakfast time with tea and also in Ramadhan at suhoor time.
3.3/4 cup all purpose flour
2 tablespoons butter /ghee/margarine (melted)
1 egg beaten
3/4cup sugar
1/8 teaspoon yellow colour
1 tablespoon fennel seeds ( viriari)
2.1/2 teaspoons yeast
1 teaspoon sugar
1/4 cup tepid water
1.1/4 cup Warm water to bind the dough.
Proof the yeast by putting it in warm water along with the sugar. Mix well and let it rest for about 3-4 minutes till it fluffs up.
In a bowl add the flour, sugar, butter, yellow colour, fennel seeds, egg and the yeast mixture. Start binding till it is well combined and add the warm water little at a time while kneading till the dough comes together and is soft. Apply some oil on your hand and start kneading the dough while pushing it down several times.
Grease two round baking trays and divide the dough into two. Make a round of each dough ball and shape it into a disk( round shape) with the palm of your hands to about 8 inches. Put it in a warm place for it to rise ( about 3 hours)
Switch on the oven at 375 Fahrenheit and bake for about 15 minutes or till the top is light brown. Remove from the oven and on the hot naan apply butter to give a glaze .
Narrated ‘Abdullah bin ‘Amr:
A man asked the Prophet (ﷺ) , “What sort of deeds or (what qualities of) Islam are good?” The Prophet (ﷺ) replied, ‘To feed (the poor) and greet those whom you know and those whom you do not Know.
