The Cookbook/Naan Bread: Difference between revisions
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1. Knead the dough by combining all the ingredients and sufficient water.<br> | 1. Knead the dough by combining all the ingredients and sufficient water.<br> | ||
2. Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.<br> | 2. Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.<br> | ||
3. Divide the dough into | 3. Divide the dough into small balls.<br> | ||
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.<br> | 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.<br> | ||
5. Smear the surface with water and bake in a tandoor or preheated oven.<br> | 5. Smear the surface with water and bake in a tandoor or preheated oven.<br> | ||
6. Brush the naan with butter. Serve hot.<br> | 6. Brush the naan with butter. Serve hot.<br> | ||
Revision as of 02:51, 28 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 small 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.