The Cookbook/Naan Bread: Difference between revisions
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==Ingredients== | ==Ingredients== | ||
* 3 [[Cookbook:Cup|cups]] plain [[Cookbook:Flour|flour]] | * 3 [[Cookbook:Cup|cups]] (450g) plain [[Cookbook:Flour|flour]] | ||
* 1 cup [[Cookbook:Yogurt|yogurt]] | * 1 cup (240ml) [[Cookbook:Yogurt|yogurt]] | ||
* 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]] | ||
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[[Category:Bread recipes|{{PAGENAME}}]] | [[Category:Bread recipes|{{PAGENAME}}]] | ||
[[Category:Indian recipes|{{PAGENAME}}]] | [[Category:Indian recipes|{{PAGENAME}}]] | ||
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Revision as of 23:40, 12 December 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.
- 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.