Monday, July 27, 2009
Naan (A form of Indian Bread)
As some of you may know, I'm pretty new to the whole cooking scene and so I don't really have much to contribute as of yet, but insha'Allah as a newly married person I hope to be contributing to this blog more and more.
The recipe that I'm going to post is taken out of an Indian recipe cookbook which I have and my sister tried this at home while I was sick one day and the bread turned out AMAZING! She made it two times over two days and it was gone so fast that we didn't even have time to take any pictures!
Anyhow, to the recipe now, I guess :)
Ingredients: (Makes about 3)
225g/8oz/2 cups unbleached white bread flour
2.5 ml/ 1/2 tsp salt
15g/ 1/2 oz fresh yeast
60 ml/ 4 tbsp lukewarm milk
15 ml/ 1 tbsp veg oil
30 ml/ 2 tbsp natural (plain) yogurt
30-40 ml/ 2-3 tbsp melted ghee or butter, for brushing (optional)
1. Sift the flour and salt together into a large bowl. In a smaller bowl, cream the yeast with the milk. Set aside for 15 mins.
2. Add the yeast and milk mixture, vegetable oil, yogurt and egg to the flour. Combine the mixture using your hands until it forms a soft dough. Add a little more of the lukewarm water if the dough is too dry. (It's normal for it to be pretty sticky and goo-ey, don't worry about that).
3. Turn the dough out on a lightly floured surface and knead for about 10 mins, or until it feels smooth. Return the dough to the bowl, cover and leave in a warm place for about 1 hr, or until it has doubled in size.
Preheat the over to its highest setting- it should not be any lower than 230 degrees celsius/ 450 degrees Fahrenheit/ Gas 8.
4. Turn out the dough back on on to the floured surface and knead for a further 2 minutes.
5. Divide into three equal pieces, shape into balls and roll out into teardrop shapes 25cm/10in long, 13cm/5in wide and 5mm-8mm/ 1/4-1/3 inch thick.
6. Preheat the grill (broiler) to its highest setting. Meanwhile place naan on preheated baking sheets and bake for 3-4 minutes, or until puffed up. (Usually you do not need more than 3 so be careful, they are quick to burn!)
7. Remove from the oven and place under the hot grill for a few seconds until the tops brown slightly. Brush with ghee or butter and serve warm.
Enjoy & tell me how yours turns out & if you make any changes :)
(Below is a video that we used to make sure we were doing things correctly, but we followed the recipe that I have provided)