Naan (Rooby's bread)
* Exported from MasterCook *
Naan (Pan-Broiled Leavened Bread)
Recipe By : "From Bengal to Punjab" by Smita Chandra
Serving Size : 6 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
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1 cup whole milk
2 teaspoons sugar
2 tablespoons active dry yeast
4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons vegetable oil
2/3 cup plain yogurt
1 large egg -- lightly beaten
butter or ghee
1. Scald the milk, then let it come to room temperature. Add the sugar
and yeast, stirring well to dissolve them. Let the mixture stand in a warm
place until the milk is slightly frothy (about 15 minutes).
2. Place the flour in a large mixing bowl and add the salt, baking powder,
oil, yogurt, and egg. Work them into the flour with your fingers.
Gradually add the milk mixture and knead until you have a soft, smooth
dough (5 to 7 minutes). Transfer the dough to a greased bowl, cover with a
damp cloth, and let stand in a warm place until the dough has doubled in
size (about 1 hour).
3. Punch down the dough and divide it into 12 equal-sized balls. Warm a
griddle over medium heat. Roll one ball lightly in flour and with a
rolling pin shape it into a circle 7 to 8 inches in diameter, dusting it
with flour whenever necessary to prevent sticking. Place the naan on the
griddle and cook until the surface bubbles lightly and the underside is
lightly brown in spots (about 3 minutes). Flip it over and cook for
another 3 minutes. Transfer to a dish and brush melted butter or ghee
lightly. Cover with aluminum foil to keep warm. Make the remaining naan
the same way. Serve warm.
Author's Note: Frozen naan are available at Indian grocery stores and can
also be ordered by mail. Homemade naan can be frozen successfully, too.
They should be warmed in the oven or on a griddle and buttered lightly
before serving. Although they are traditionally baked in the oven, I find
pan-broiling yields a softer, better naan.
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