The Cookbook/Naan Bread: Difference between revisions
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<h2>Ingredients:</h2> | <h2>Ingredients:</h2> | ||
<li>Plain flour 3 cups</li> | <li>Plain flour - 3 cups</li> | ||
<li>Yoghurt | <li>Yoghurt - 1 cup</li> | ||
<li>Baking Soda 1 teaspoon</li> | <li>Baking Soda - 1 teaspoon</li> | ||
<li>Salt 2 teaspoon</li> | <li>Salt - 2 teaspoon</li> | ||
<li>Water | <li>Water | ||
<h2>Method:</h2> | <h2>Method:</h2> | ||
Revision as of 05:47, 6 July 2005
Ingredients:
Method:
1. Knead the dough by combining all the ingredients and sufficient water.
2. Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.
3. Divide the dough into samll balls.
4. Roll out the balls in oblong or round shape with a rolling pin or by slapping and streching with your hands like experts do.
5. Smear the surface with water and bake in a tandoor or preheated oven.
6. Brush the naan with butter. Serve hot.