- Preeti Shridhar
Khandhari Naan (Sourdough)
We loved going to a particular hotel for buffet dinner, not because their food was great but for their Khandhari Naan.
These mildly sweet Naans were stuffed with nuts and raisins.
It's been five years since we moved out of Bangalore but I still crave for those Khandhari Naans.
After deliberating for so long, I finally decided to give these a try. I had no reference point except my memory and that lingering taste.
I must say I am pretty happy with the results.
Wheat flour 125 gms
Sourdough 75 gms
Oil 1 tsp
Salt a pinch
Sugar 1 tbsp
Milk +Water 75 ml
Ghee for brushing.
Raisins 4 tbsp
Coconut. 2 tbsp ( dessicated)
Cashew 2 tsp
Pistachio 2 tsp
Sugar 4 tsp
Mix all the ingredients mentioned under stuffing and divide into 4.
Make a soft dough as we would for roti using all the above mentioned ingredients.
Quantity of water used may differ slightly.
Let it rest for 2 hours.
Divide into 4.
Roll between your palms to make smooth balls.
Cover them and let them rest for 10 minutes.
Flatten a ball .
Keep one portion of the stuffing in the centre.
Pull up the edges and seal.
Similarly stuff the remaining three balls.
Take a silicon mat.
Keep the stuffed ball on this mat.
Dip your fingers in ghee and flatten the ball into a thick roti .
If you make them thin then they turn hard.
Also keep the edges slightly thicker than the centre.
Similarly make the remaining rotis.
Preheat the oven at 250 degrees Celsius.
Brush them with some ghee.
Bake at 250 degrees Celsius with fan for 7-8 minutes.
Flip them once after 5 minutes.
Brush ghee/ white butter.
You can also make these on tawa.
In that case, you don't have to make them very thick. Keep them medium thick. Brush them with water on both sides.
Place it on the hot tawa.
Now sprinkle some water around the roti and cover it . The steam will help in cooking these thoroughly.