To start preparing the entire Palak Naan, add the flour, the PalaK, the salt, the sugar, the baking soda, the oil in a bowl and add the first.
Make a well in the center and all the curd and start kneading the dough together. Work it until it is a smooth dough. Add water if necessary, then make it a soft and slightly sticky dough. Do not be attempted to add more flour, the dough must be on the most wet/sticky side. Rub oil over the entire dough, cover it and let it rest for about 30 minutes.
When he is ready to make the Naan, divide the dough into 6-8 equal parts.
Taking each portion at a time, sprinkle some flour if necessary to roll and use a rolling pin or fingers, press the portion in a often Naan -shaped disk.
Rub the water above the rolled Naan and sprinkle the sesame seeds, the Kalonji seeds and the finely chopped palache leaves.
Put a pan on the fire and when it is quite hot, place the rolled Naan on a hot tawa with the sprinkled side of Kalonji facing the top. Cover and cook for about a minute on medium heat -low.
Now lift the Tawa from the fire and turn the Naan turn upside down, directly on the fire. This ensures that you have a smoked carbonized flavor to Naan, imitating the tandori flavor.
Once done, remove the Naan from the heat/tawa and rub with the clarified butter.
Repeat with the rest of the dough and serve Naan Caldi with Pasanda di mushroom or Moong from the green Makhani.
