The Cookbook/Naan Bread: Difference between revisions
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* 3 [[Cookbook:Cup|cups]] (450g) plain [[Cookbook:Flour|flour]] | * 3 [[Cookbook:Cup|cups]] (450g) plain [[Cookbook:Flour|flour]] | ||
* 1 cup (240ml) [[Cookbook:Yogurt|yogurt]] | * 1 cup (240ml) [[Cookbook:Yogurt|yogurt]] | ||
* 1 [[Cookbook:Teaspoon|teaspoon]] [[Cookbook:Baking | * 1 [[Cookbook:Teaspoon|teaspoon]] [[Cookbook:Baking Soda|baking soda]] | ||
* 2 teaspoons [[Cookbook:Salt|salt]] | * 2 teaspoons [[Cookbook:Salt|salt]] | ||
* Water | * Water | ||
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# Roll out the balls in oblong or round shape with a rolling pin or by slapping and stretching with your hands. | # 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). | # 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. | # Brush the naan with butter. Serve hot. | ||
Revision as of 22:10, 19 February 2007
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).
- 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
- To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.