Naan, is a
white flour Indian flat bread. It is one of the most loved Indian
breads. A trip to an Indian restaurant usually involves the ordering
of some kind of Naan. It
is traditionally made in a brick and clay tandoor oven.
served as an accompaniment with an Indian curry, Naan"s can also
be used to wrap seasoned grilled meats, seafood, or vegetables. A naan
should be served hot and eaten immediately or else it tends to get
chewy. Here is an easy Naan recipe.
|4 cups All
teaspoon Baking soda
Tablespoons plain Yogurt (room temperture)
Tablespoons Butter or ghee, melted
Cup of luke warm milk
Tablespoon poppy seeds
baking powder, baking soda and salt together in a bowl.
Stir in the
beaten egg, yogurt and 2 tablespoons of the butter or ghee. Gradually
stir in enough milk to make a soft dough. Knead well. Cover with a damp
cloth and place in a warm place for 2 hours.
Preheat oven to
400 degrees F. Knead dough on a floured surface for 2 or 3 minutes
until smooth. Divide into 8 pieces.
Roll each piece
into a ball then into ovals about 6 to 8 inches long. Grease a baking
sheet with oil. Brush both the sides of the rolled out Naan with
oil. Sprinkle one side with poppy seeds. Place it ( poppy seed
side up) on the baking sheet.
Bake for 6 to 10 minutes until puffy and
lightly golden brown. The bread puffs
slightly, lightly browns on the sides.
NAAN - made
- 6 cups
unbleached all-purpose flour
- 1/2 cup
1 tsp. active dry yeast
2 cups lukewarm water
1/2 cup buttermilk
- 1 tsp salt
Vegetable oil for the bowl
3 to 4 Tbs. unsalted butter, melted
Flour for dusting
1 tsp. nigella (black onion) seeds
Put the yeast in the 1/2 cup of water. and stir. Mix the water and
buttermilk in a big bowl and stir in the yeast mixture. Add the salt
and adding about 1 cup of dough and mix well stirring in the same
direction ! Once the dough has come together knead into a soft dough.
As you knead, add the remaining flour by keeping your work surface
well dusted rather than by adding it directly to the dough. The dough
will pick up as much flour as necessary as you knead. Knead in the
same direction as this develops long strands of gluten, needed for the
soft yet chewy texture of the naan.
overnight in a fresh bowl which has been lined with vegetable
Next day, punch
the risen dough and knead with the unsalted butter. Knead until soft
Cut into 5-7
pieces or balls. Stretch the dough with your hands into a long Naan
Place a pizza
stone in the middle of the oven.
oven at 500 degrees. Make sure that it has preheated for at least an
hour. Slightly sprinkle the pizza stone with flour. Place your naan on
the stone and bake until the breads have puffs which are golden
brown. and the bottoms are slightly crusty.
Enjoy it hot .............plain or with
your favorite Indian curry.
Recipe by Saad
- 1 package
active dry yeast
- 2 teaspoons
- 3/4 cup warm
- 1 1/2 cup
all purpose flour
- 1 teaspoon
- 1/4 cup ghee
(see recipe below) or vegetable shortening
tablespoons plain yogurt
butter for brushing
cups warm water in a measuring cup. Add sugar and yeast. Allow yeast
to soften and stir until yeast is dissolved. Cover measuring cup with
towel and allow yeast and water to froth for 5-10 minutes.
In a medium mixing bowl, combine flour and salt.
water, yogurt, and ghee (or vegetable shortening) and begin to
knead for 5-10 minutes, until a dough forms.
Place dough in bowl coated with oil and turn dough around to
evenly coat. Cover bowl with towel and allow to rise in a warm
area for about 1 hour or until the dough has doubled.
Preheat oven to 400. Divide dough into 10-12 pieces and roll out
on floured surface into circles. Place rolled out dough on greased
cookie sheet or baking stone and brush with melted butter.
Cook in oven for 8 minutes or until lightly browned and puffed up.
Serve naan immediately or store in pantry or freezer.