The Cookbook/Naan Bread: Difference between revisions
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* To add an extra cripsy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving. | * To add an extra cripsy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving. | ||
[[Category:Bread recipes]] | [[Category:Bread recipes|{{PAGENAME}}]] | ||
[[Category:Indian recipes]] | [[Category:Indian recipes|{{PAGENAME}}]] | ||
Revision as of 08:25, 4 September 2006
Template:Recipe | Indian Cuisine
Ingredients
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 like experts do.
- 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.