https://ideawaza.com/api.php?action=feedcontributions&feedformat=atom&user=124.150.86.98 2026-09-29T19:16:34Z User contributions MediaWiki 1.46.0 https://ideawaza.com/index.php?title=The_Cookbook/Naan_Bread&diff=42557 2007-10-29T16:21:48Z

<p>124.150.86.98: typo</p> <hr /> <div>[[Image:Naan shiva.jpg|right|thumb|Naan]]<br /> {{recipe}} | [[Cookbook:Cuisine of India|Indian Cuisine]]<br /> <br /> ==Ingredients==<br /> To make approximately 4 large naan breads:<br /> * 3 [[Cookbook:Cup|cups]] (450g) plain [[Cookbook:Flour|flour]]<br /> * 1 cup (240ml) [[Cookbook:Yogurt|yogurt]]<br /> * 1 [[Cookbook:Teaspoon|teaspoon]] [[Cookbook:Baking Soda|baking soda]]<br /> * 2 teaspoons [[Cookbook:Salt|salt]]<br /> * 3/4 cup water<br /> <br /> ==Procedure==<br /> # [[Cookbook:Kneading|Knead]] the dough by combining all the ingredients and sufficient water (this will be approximately 3/4 cup but some judgement is required).<br /> # Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.<br /> # Divide the dough into small balls.<br /> # Roll out the balls in oblong or round shape with a rolling pin or by slapping and stretching with your hands.<br /> # Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).<br /> # The naans should puff up a little, and be ready to remove from the oven in 4 to 5 minutes.<br /> # Brush the naan with butter. Serve hot.<br /> <br /> ==Notes, tips and variations==<br /> * To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.<br /> * To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.<br /> <br /> [[Category:Flatbread recipes|{{PAGENAME}}]]<br /> [[Category:Indian recipes|{{PAGENAME}}]]<br /> [[Category:Recipes_with_metric_units|{{PAGENAME}}]]</div>

124.150.86.98 https://ideawaza.com/index.php?title=The_Cookbook/Naan_Bread&diff=42556 2007-10-29T16:21:26Z

<p>124.150.86.98: Sufficient Water</p> <hr /> <div>[[Image:Naan shiva.jpg|right|thumb|Naan]]<br /> {{recipe}} | [[Cookbook:Cuisine of India|Indian Cuisine]]<br /> <br /> ==Ingredients==<br /> To make approximately 4 large naan breads:<br /> * 3 [[Cookbook:Cup|cups]] (450g) plain [[Cookbook:Flour|flour]]<br /> * 1 cup (240ml) [[Cookbook:Yogurt|yogurt]]<br /> * 1 [[Cookbook:Teaspoon|teaspoon]] [[Cookbook:Baking Soda|baking soda]]<br /> * 2 teaspoons [[Cookbook:Salt|salt]]<br /> * 3/4 cup Water<br /> <br /> ==Procedure==<br /> # [[Cookbook:Kneading|Knead]] the dough by combining all the ingredients and sufficient water (this will be approximately 3/4 cup but some judgement is required).<br /> # Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.<br /> # Divide the dough into small balls.<br /> # Roll out the balls in oblong or round shape with a rolling pin or by slapping and stretching with your hands.<br /> # Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).<br /> # The naans should puff up a little, and be ready to remove from the oven in 4 to 5 minutes.<br /> # Brush the naan with butter. Serve hot.<br /> <br /> ==Notes, tips and variations==<br /> * To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.<br /> * To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.<br /> <br /> [[Category:Flatbread recipes|{{PAGENAME}}]]<br /> [[Category:Indian recipes|{{PAGENAME}}]]<br /> [[Category:Recipes_with_metric_units|{{PAGENAME}}]]</div>

124.150.86.98