09 July 2008
Naan (Indian Flat Bread)
Naan is a simple and delicious flat bread that is the most common bread in India. It is wonderful to use with rices, curries and my favorite, Tandoori Chicken. The recipe looks like it is very difficult, but it is really quite simple. In all, it took about a half hour to make (minus the time for proofing). I have a feeling this bread is going to become a staple in my house!!! Delicious!!! The picture above shows the raw Naan ready to be cooked and the second picture is the cooked Naan...I used a fry pan and cooked stove top.
Note: You can add spices to this bread if you are feeling daring. I have had it with cumin seeds, onion seeds, blackened sesame seeds and so on. I think it is best without spice and brushed with Ghee.
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed) - opotional
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.