Wednesday, 12 August 2009
Naan Indian bread
Naan -A leavened flatbread made with strong white flour, baked in a tandoor, fluffy, soft and awoderful accompaniment to all Indian sabjis and dhals.
1.5 lb or 350 g strong white flour
5 tablespoons yoghurt
5 tablespoons warm water
½ teaspoon active dry yeast
½ teaspoon salt
pinch of sugar
ghee or butter
1. Mix together warm water, sugar and yeast and leave for the yeast to dissolve for few minutes.
2. Mix flour and salt in a bowl. Make a well in the centre.
3. Add yeast mixture and yogurt and make into soft dough adding about 150 ml of water.
4. Put dough into oiled bowl and leave it covered with a cloth for at least 3 hours. It will rise and double in size.
5. Punch out the air from risen dough and divide in about 4-6 pieces. Roll out to 6-8 inch ovals.
6. Cook for three minutes on each side under a preheated griddle or pan at the highest setting until it has brown spots.
7 .Serve hot with ghee or butter with any curry or dhal .
Mixed vegetable sabji
Labels: Indian Flat Breads
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.