The Cookbook/Naan Bread: Difference between revisions
wikademia>Kellen +cookwork -- needs oven temperature |
wikademia>TheMoog Added oven templerature, added Wiki links, and tips and variations |
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{{recipe}} | [[Cookbook:Cuisine of India|Indian Cuisine]] | {{recipe}} | [[Cookbook:Cuisine of India|Indian Cuisine]] | ||
==Ingredients== | ==Ingredients== | ||
* 3 cups | * 3 [[Cookbook:Cup|cups]] plain [[Cookbook:Flour|flour]] | ||
* 1 cup | * 1 cup [[Cookbook:Yogurt|yogurt]] | ||
* 1 teaspoon Baking | * 1 [[Cookbook:Teaspoon|teaspoon]] [[Cookbook:Baking soda|baking soda]] | ||
* 2 teaspoons Salt | * 2 teaspoons [[Cookbook:Salt|salt]] | ||
* Water | * Water | ||
==Procedure== | ==Procedure== | ||
# Knead the dough by combining all the ingredients and sufficient water. | # [[Cookbook:Kneading|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. | # Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours. | ||
# Divide the dough into small balls. | # Divide the dough into small balls. | ||
# Roll out the balls in oblong or round shape with a rolling pin or by slapping and | # Roll out the balls in oblong or round shape with a rolling pin or by slapping and stretching with your hands like experts do. | ||
# Smear the surface with water and bake in a tandoor or preheated oven. | # Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go). | ||
# Brush the naan with butter. Serve hot. | # Brush the naan with butter. Serve hot. | ||
==Notes, tips and variations== | |||
* To add an extra cripsy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving. | |||
[[Category:Bread]] | [[Category:Bread]] | ||
[[Category:Indian recipes]] | [[Category:Indian recipes]] | ||
Revision as of 14:42, 10 September 2005
Template:Recipe | Indian Cuisine
Ingredients
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 stretching with your hands like experts do.
- Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
- Brush the naan with butter. Serve hot.
Notes, tips and variations
- To add an extra cripsy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.