The Cookbook/Naan Bread: Difference between revisions
wikademia>David Johnson m +category |
wikademia>David Johnson Add intro, infobox, WP link |
||
| Line 1: | Line 1: | ||
[[Image:Naan shiva.jpg| | {{recipesummary|Flatbread recipes|4|2 hours|3|Image=[[Image:Naan shiva.jpg|Naan|200px]]}} | ||
{{recipe}} | [[Cookbook:Cuisine of India|Indian Cuisine]] | {{recipe}} | [[Cookbook:Cuisine of India|Indian Cuisine]] | ||
'''Naan''' is a round [[Cookbook:Flatbread|flatbread]] made with white [[Cookbook:Flour|flour]] and is a staple accompaniment to hot meals in central and southern Asia. | |||
==Ingredients== | ==Ingredients== | ||
| Line 11: | Line 13: | ||
==Procedure== | ==Procedure== | ||
# [[Cookbook: | # [[Cookbook:Knead|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. | ||
| Line 20: | Line 22: | ||
==Notes, tips and variations== | ==Notes, tips and variations== | ||
{{wikipedia}} | |||
* 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 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. | * 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. | ||
Revision as of 11:35, 8 June 2008
Template:Recipesummary Template:Recipe | Indian Cuisine
Naan is a round flatbread made with white flour and is a staple accompaniment to hot meals in central and southern Asia.
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 (180ml) 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
|
Run a search on The Cookbook/Naan Bread at Wikipedia. |
- 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.