Murgh Murabba Naan

A classic Indian flatbread recipe originating from the city of Lahore, known for its rich flavors and aroma. To make Murgh Murabba Naan, you will need to mix the dough with yogurt, ghee, and spices before letting it rise. Once cooked, brush the naan with ghee and sprinkle cardamom powder for an unforgettable taste.

🛒 Ingredients

• 2 cups All-purpose flour
• 1 1/2 cups Yogurt
• 1/4 cup Ghee
• 2 tsp Sugar
• 1/2 tsp Baking powder
• 1/2 tsp Salt
• 2 pinches Kesar
• 1/2 tsp Cardamom powder
• 2 tbsp Butter
• 1/4 cup Milk
• 1 large Egg
• 1/2 tsp Cumin seeds
• 1/2 tsp Coriander powder

👨‍🍳 Instructions

1. 1

   Step 1: Combine the flour, yogurt, ghee, sugar, baking powder, salt, kesar, cardamom powder, and egg in a large mixing bowl. Knead the dough for 10 minutes until it becomes smooth.

2. 2

   Step 2: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour.

3. 3

   Step 3: Preheat the oven to 400°F (200°C) and grease a baking sheet with butter.

4. 4

   Step 4: Divide the dough into 8 equal portions and roll each into a ball.

5. 5

   Step 5: Roll out each ball into a thin circle and place it on the baking sheet.

6. 6

   Step 6: Brush the naan with butter and sprinkle with cumin seeds and coriander powder.

7. 7

   Step 7: Bake the naan in the preheated oven for 15 minutes, or until golden brown.

8. 8

   Step 8: Remove the naan from the oven and brush it with butter and sprinkle with cardamom powder.

9. 9

   Step 9: Serve the Murgh Murabba Naan hot and enjoy with your favorite curry.

10. 10

    Step 10: Store any leftover naan in an airtight container at room temperature for up to 2 days.

💡 Pro Tips

To make Murgh Murabba Naan, it is essential to knead the dough for at least 10 minutes to develop the gluten. Also, make sure to let the dough rise for at least 1 hour to allow the yeast to activate. If you find the dough too sticky, add a little more flour. If it is too dry, add a little more yogurt.

📊 Nutrition per Serving