Wednesday, 25 July 2012

Indian Cookery - Naan

As my husband is Indian, I have been working to improve my skills in Indian cookery. This recipe is a very successful one that I have come across in my journey of Indian food.

Indian Naan Bread
Serves: 6
Preparation time: more than 30 minutes

2 cups plain flour
¾ cup water, warm
2 tablespoons oil
2½ tablespoons Greek yoghurt
1 teaspoon salt
1 teaspoon yeast
1 teaspoon sugar

1. Mix yeast with water in a bowl and set aside.
2. Sift flour and add salt and sugar and mix together.
3. Add yoghurt and oil and mix together, then add water with yeast and mix.
4. Form into a dough, by kneading on a floured surface. (This dough is very wet! It takes some patience to work it into a nice soft dough.)
5. Place dough back into bowl and proof in a warm place, covered with a cloth, for 4 hours
or until dough rises well.
6. Preheat oven to 230-240°C. Place 2 trays in oven to heat as well.
7. Divide dough into 6 equal parts and roll into rectangles 6 mm thick.
8. Before placing the dough into the oven wet fingertips with water and pat very lightly on
the dough.
9. Line trays with baking paper before placing naan on top.
10. Bake until golden spots appear and the dough is cooked. (Literally only 5-10 mins in the oven).
11. Spread hot bread with garlic butter or serve plain.

Recipe notes
Naan bread is traditionally cooked on a hot stone plate inside the oven at a very high heat very
quickly, as most kitchens won't have a stone plate to cook on, the baking trays need to be very
hot to help cook the naan properly. I leave my oven to preheat for at least half an hour!

The result is a beautiful, light and very, very tasty garlic naan bread! My Indian parents-in-law say it tastes just like the real thing! I serve naan with curries instead of rice.

This recipe thanks to

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