The Cookbook/Naan Bread: Difference between revisions
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# 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 stretching with your hands | # Roll out the balls in oblong or round shape with a rolling pin or by slapping and stretching with your hands. | ||
# Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go). | # 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. | ||
Revision as of 23:33, 12 December 2006
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.
- 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.