Note: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.
Method:
Mix the sieved flour,
baking soda, baking powder, beaten egg, sugar and milk. Add enough
water to knead into a soft and smooth dough. Cover with a moist cloth,
put aside in a warm environment for 10 minutes.
Add melted ghee or oil,
knead and punch the dough, cover and put aside to ferment for 2 hours.
Divide the dough into 6
balls, place on a lightly floured surface. Flatten each ball to make a
round disc, stretch on one side to form an elongated shape. Refer to
photo.
Place on a greased
baking tray. Bake in a preheated oven (230º C) for
2-3 minutes or until light golden.
Serve hot with curry
dishes.
Enjoy and relive the
good old days when "Marchand Naan" used to travel the
streets selling this delightful Indian bread.
Alternative
Recipe:
Ingredients:
2 cups plain
flour
¾ cup warm water
2 tablespoons
vegetable oil
2½ tablespoons natural yoghurt
1 teaspoon salt
1 teaspoon yeast
1 teaspoon sugar
Pinch baking
powder
Method:
Mix yeast with water in a bowl and set aside.
Sift
flour and add salt, sugar and baking powder and
mix together.
Add yoghurt and mix together, then add water
with yeast and mix.
Form into a dough, by kneading on a floured
surface.
Place dough back into bowl and proof in a warm
place, covered with a cloth, for 4 hours or
until dough rises well.
Preheat oven to 230-240˚C.
Place 2 heavy bottom trays in oven to heat as
well.
Divide dough into 6 equal parts and roll into
rectangles 6 mm thick.
Before placing the dough into the oven wet
fingertips with water and pat very lightly on
the dough.
Line trays with baking paper before placing naan
on top. Be careful of the hot trays.
Bake until golden spots appear and the dough is
cooked.
Spread hot bread with garlic butter or serve
plain.
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