Naan ka Atta
A crisp, flaky naan is second to none. We often refrain from eating it regularly because of the not-so-healthy maida in it. Our kitchen team decided that it’s time to change that. Introducing Jiwa’s Naan Atta! A carefully chosen recipe from food experts at Jiwa for fluffy, great tasting homemade naans. Enjoy crisp hot naans, no tandoor, no oven required.
Storage & Shelf Life
Best before 6 months from date of manufacturing, Fresher the better! Conventionally stored in tin boxes away from moisture and heat.
- Knead 2 cups of Jiwa Naan Ka Atta with 1 tbsp. yoghurt and ½ cup of water to a soft and smooth dough. Cover and keep aside for 10 mins.
- Make small balls, roll each one out into an oval shape dusting with some dry atta.
- Brush water on the bottom, and press it on a hot griddle.
- Turn the griddle upside down, and cook till the naan bubbles and turns a yummy golden brown.
Top the Naan Atta with oodles of freshly chopped garlic and mint, and savor them with some unsalted butter!
per 100gm (approx values)
The teardrop shape of naan is because of the weight of the dough. Nothing to do with the artist in the cook!
Whole Wheat Flour
Refined Wheat Flour
Appearance: China white (no part of it comes from China though!)
Aroma: Mild sweet but mostly neat whiffs of freshest wheat.
Taste notes: Each bite has the burst of flakes and flavor like the absolute traditional naan-e-tanuri, and you would ideally wish for the bites to last longer while they melt in the mouth without much ado!
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