The Cookbook/Naan Bread: Difference between revisions

Revision as of 03:33, 28 July 2005

Knead the dough by combining all the ingredients and sufficient water.
Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.
Divide the dough into small balls.
Roll out the balls in oblong or round shape with a rolling pin or by slapping and streching with your hands like experts do.
Smear the surface with water and bake in a tandoor or preheated oven.
Brush the naan with butter. Serve hot.

@@ Line 1: / Line 1: @@
-<h2>Ingredients:</h2>
+{{recipe}} | [[Cookbook:Cuisine of India|Indian Cuisine]]
-<li>Plain flour -    	3 cups</li>
-<li>Yoghurt -             1 cup</li>
-<li>Baking Soda - 	1 teaspoon</li>
-<li>Salt - 		2 teaspoon</li>
-<li>Water
-<h2>Method:</h2>
+==Ingredients==
-. Knead the dough by combining all the ingredients and sufficient water.<br>
+* 3 cups Plain flour
-. Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.<br>
+* 1 cup Yoghurt
-. Divide the dough into small balls.<br>
+* 1 teaspoon Baking Soda
-. Roll out the balls in oblong or round shape with a rolling pin or by slapping and streching with your hands like experts do.<br>
+* 2 teaspoons Salt
-. Smear the surface with water and bake in a tandoor or preheated oven.<br>
+* Water
-. Brush the naan with butter. Serve hot.<br>
+==Procedure==
+# Knead the dough by combining all the ingredients and sufficient water.
+# Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.
+# Divide the dough into small balls.
+# Roll out the balls in oblong or round shape with a rolling pin or by slapping and streching with your hands like experts do.
+# Smear the surface with water and bake in a tandoor or preheated oven.
+# Brush the naan with butter. Serve hot.
+[[Category:Bread]]
+[[Category:Indian recipes]]