https://ideawaza.com/api.php?action=feedcontributions&feedformat=atom&user=124.186.128.15 2026-09-29T20:01:04Z User contributions MediaWiki 1.46.0 https://ideawaza.com/index.php?title=The_Cookbook/Naan_Bread&diff=42571 2009-03-13T14:33:23Z

<p>124.186.128.15: </p> <hr /> <div>{{recipesummary|Flatbread recipes|4|2 hours|3|Image=[[Image:Naan shiva.jpg|Naan|200px]]}}<br /> {{recipe}} | [[Cookbook:Cuisine of Pakistan|Pakistani Cuisine]] | [[Cookbook:Cuisine of India|Indian Cuisine]]<br /> <br /> '''Naan''' is a round [[Cookbook:Flatbread|flatbread]] made with white [[Cookbook:Flour|flour]] and is a staple accompaniment to hot meals in central and southern Asia.<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 (180ml) water<br /> <br /> <br /> <br /> ==Procedure==<br /> # [[Cookbook:Knead|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 /> ==Alternative Recipe Ingredients==<br /> * 1 tsp dried active yeast<br /> * 1 tsp sugar<br /> * 200g/7oz white bread flour<br /> * pinch black onion seeds (nigella seeds)<br /> * ¼ tsp salt<br /> * ½ tsp baking powder<br /> * 1 tbsp vegetable oil<br /> * 2 tbsp natural yoghurt<br /> * 2 tbsp milk<br /> <br /> ==Alternative Recipe Procedure==<br /> # Preheat the oven to 140C/275F/Gas 1.<br /> # In a small bowl, mix the yeast with one tablespoon of warm water. Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with froth. This will show that the yeast is ready to use.<br /> # Mix together the flour, onion seeds, salt and baking powder. Stir in the oil, yoghurt and milk, then stir in the activated yeast mixture.<br /> # To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about 10 minutes. Leave to rest for 10 minutes and then knead again for another 5 minutes.<br /> # Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 20-30 minutes.<br /> # Divide the dough into four balls and place on a floured surface or board. Roll each into a long oval shape about 0.5cm (¼ inch) thick. <br /> # Place them on a greased baking tray and put them in the centre of the oven for 10-15 minutes. They are ready when they have puffed up a little. Serve fresh from the oven.<br /> <br /> ==Notes, tips and variations==<br /> {{wikipedia}}<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:Pakistani recipes|{{PAGENAME}}]]<br /> [[Category:Indian recipes|{{PAGENAME}}]]<br /> [[Category:Recipes_with_metric_units|{{PAGENAME}}]]<br /> [[Category:Recipes with images|{{PAGENAME}}]]</div>

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