The Cookbook/Naan Bread: Difference between revisions

Revision as of 08:09, 28 February 2008

To make approximately 4 large naan breads:

Knead the dough by combining all the ingredients and sufficient water (this will be approximately 3/4 cup but some judgement is required).
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.

To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.
To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.

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 ==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.
-* To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.For a unique idea on use of naan as a sadwich type snack or meal see www.wrapid.com for their ideas.
+* To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.
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