Thursday, September 18, 2008

Naan Bread

Naan Bread
2 cups of All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling
Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. Add sugar, salt and baking soda to the flour and mix well. Mix the oil and yogurt. Add the water/yeast mixture and mix into a soft dough. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should double in volume.
Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot and then turn the oven to high broil. Using a baking/pizza stone will help to give Naan close to same kind of heat as clay tandoor.
Knead the dough for about two to three minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch diameter circles. Dust lightly with dry flour to help with the rolling.Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is cooked (Naan should be golden brown color on top) take them out of the oven and brush lightly with clear butter or ghee.Makes 6 Naan.

We ate this with some chicken simmered in a simmer sauce and some rice and the delicious Naan.

1 comment:

Linnea said...

What a fun blog! I LOVE naan bread, we eat it at a little Indian restaurant every time we go. Thanks for the recipe.