How do I make naan bread?!
1/4 pint milk (hand hot)
2 tbs caster sugar
2 tbs dried active yeast (ie hovis dried)
1lb plain flour
1/2 tsp salt
1 tsp baking powder
2 tbs veg oil
1/4 pint yogurt beaten
1 large egg beaten
a little melted ghee
Pour milk into bowl & stir in sugar and yeast. Set aside for 15 mins until frothy.
Sift flour, salt, baking powder into another bowl. Add to yeast mix and all remaining ingredients except ghee.
mix to a dough.
Place on clean surface & knead for 10 mins.
Put in oiled or greased bowl & set in warm area for 1hr until doubled in size.
Knead again lightly.
Preheat oven to max temp. Put heavy baking tray in to heat up.
Divide mix into 6 bits.
Roll out bit till thin into tear shape.
Place on hot tray & put back in oven till cooked (takes practice timing depends on oven)
when cooked brush with melted ghee to coat.
Can be kept for a while to use later wrapped in clean tea towels.
Enjoy.
Answers: Naan bread:
1/4 pint milk (hand hot)
2 tbs caster sugar
2 tbs dried active yeast (ie hovis dried)
1lb plain flour
1/2 tsp salt
1 tsp baking powder
2 tbs veg oil
1/4 pint yogurt beaten
1 large egg beaten
a little melted ghee
Pour milk into bowl & stir in sugar and yeast. Set aside for 15 mins until frothy.
Sift flour, salt, baking powder into another bowl. Add to yeast mix and all remaining ingredients except ghee.
mix to a dough.
Place on clean surface & knead for 10 mins.
Put in oiled or greased bowl & set in warm area for 1hr until doubled in size.
Knead again lightly.
Preheat oven to max temp. Put heavy baking tray in to heat up.
Divide mix into 6 bits.
Roll out bit till thin into tear shape.
Place on hot tray & put back in oven till cooked (takes practice timing depends on oven)
when cooked brush with melted ghee to coat.
Can be kept for a while to use later wrapped in clean tea towels.
Enjoy.
This is a great recipe, try it.
Juji's naan (leavened flat breads)
Category: Bakery, Breads, Central Asian, Indian, Pastry
Yield: 9 loaves
3 1/4 cup Unbleached white flour
1 tsp Baking powder
1/4 tsp Salt
1 3/4 cup Plain yogurt
Unsalted butter (optional)
-- softened
Procedures
1 Sift the flour, baking powder, and salt into a bowl.
2 Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough.
3 Knead for about 10 minutes and form a ball.
4 Put the ball in a bowl and cover the bowl with a damp dishcloth.
5 Set aside in a warm place for 1-? to 2 hours.
6 Knead the dough again and divide into nine equal parts.
7 Keep them covered.
8 Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler.
9 Take one of the parts of dough and make a ball out of it.
10 Flatten it and then roll out on a lightly floured surface until you have a round that is about 1/8 inch thick.
11 When the skillet is very hot, pick up the naan and slap it onto the heated surface.
12 Let it cook slowly for about 4 to 5 minutes.
13 Now put the skillet under the broiler for 1 to 1-? minutes or until the puffing-up process is complete and there are a few reddish spots on the naan.
14 Remove the naan with a spatula and brush with butter if you like.
15 Make all the naans this way, keeping them stacked and covered with a clean dishcloth.
16 Serve hot.
17 If you wish to have the naans later, wrap them in a plastic bag when they have cooled.
18 Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400°F for 15 minutes.
Naan Bread Recipe
Ingredients
1lb white flour
1oz dried yeast
1 tsp nigella seed (also known in Indian stores as onion seed)
6 tbsp plain yogurt
2 tbsp ghee or melted butter
1 tsp salt
1 tsp sugar
3/4 cup warm water
oil or ghee to coat
1. Dissolve sugar in warm water.
2. Add yeast. Yeast should froth, if it doesn't, start over with fresh yeast.
3. In a seperate bowl, sift salt with flour and add nigella seeds.
4. Make a well in the centre and add yoghurt, ghee and yeast mixture.
5. Knead well until it forms a dough. Shape into a ball. If dough is sticky, add more flour until elastic.
6. Coat a seperate bowl with oil or ghee and roll dough into it until fully coated.
7. Shake off excess oil and cover with damp tea-towel or cloth.
8. After 2 or 3 hours, dough should have doubled in size. This happens best in a warm area (my granny used to put hers on the mantlepiece above her fire!)
9. Knead the dough and divide into around 6 equal portions. Flatten and mould into typical 'pear' shape naan.
10. Preheat oven to 450oF/230oC and bake for 10 mins. Brush with ghee or butter and serve.
Naan is traditionally baked in a stone oven where it is slapped onto the sides to cook. Obviously, traditional kitchens don't have these, so do the best you can at home!
You must be referring to Indian,Middle eastern,Caribbean bread YUM!It so good.Try it with curry dripping if you like curry of course.
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
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DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Try this....a lot of folks gave it great ratings....