The Cookbook/Naan Bread: Difference between revisions
wikademia>David Johnson →Notes, tips and variations: Add flavoured butter idea |
Sufficient Water |
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| Line 8: | Line 8: | ||
* 1 [[Cookbook:Teaspoon|teaspoon]] [[Cookbook:Baking Soda|baking soda]] | * 1 [[Cookbook:Teaspoon|teaspoon]] [[Cookbook:Baking Soda|baking soda]] | ||
* 2 teaspoons [[Cookbook:Salt|salt]] | * 2 teaspoons [[Cookbook:Salt|salt]] | ||
* Water | * 3/4 cup Water | ||
==Procedure== | ==Procedure== | ||
# [[Cookbook:Kneading|Knead]] the dough by combining all the ingredients and sufficient water. | # [[Cookbook:Kneading|Knead]] the dough by combining all the ingredients and sufficient water (this will be approximately 3/4 cup but some judgement is required). | ||
# 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. | ||
Revision as of 16:21, 29 October 2007
Template:Recipe | Indian Cuisine
Ingredients
To make approximately 4 large naan breads:
- 3 cups (450g) plain flour
- 1 cup (240ml) yogurt
- 1 teaspoon baking soda
- 2 teaspoons salt
- 3/4 cup Water
Procedure
- Knead the dough by combining all the ingredients and sufficient water (this will be approximately 3/4 cup but some judgement is required).
- 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).
- The naans should puff up a little, and be ready to remove from the oven in 4 to 5 minutes.
- Brush the naan with butter. Serve hot.
Notes, tips and variations
- To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.
- 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.