The Cookbook/Naan Bread: Difference between revisions
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{{recipe}} | [[Cookbook:Cuisine of India|Indian Cuisine]] | {{recipe}} | [[Cookbook:Cuisine of India|Indian Cuisine]] | ||
== | ==Baba Ganoush == | ||
* 3 [[Cookbook:Cup|cups]] (450g) plain [[Cookbook:Flour|flour]] | * 3 [[Cookbook:Cup|cups]] (450g) plain [[Cookbook:Flour|flour]] | ||
* 1 cup (240ml) [[Cookbook:Yogurt|yogurt]] | * 1 cup (240ml) [[Cookbook:Yogurt|yogurt]] | ||
Revision as of 02:22, 5 January 2007
Template:Recipe | Indian Cuisine
Baba Ganoush
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.