Using Herbs and Spices


Asian Home Recipe

Naan Recipe

Ingredients :

30 g

3/4 cup

3 teaspoons

1/4 cup

1

1/4 cup

2 teaspoons

3 1/2 cups

2 tablespoons

Fresh compressed yeast

Lukewarm water

Sugar

Yoghurt

Egg, beaten

Melted ghee or butter

Salt

Plain white flour

Poppy seeds or black cumin seeds

Extra melted butter

Method :
  • In a small bowl, sprinkle yeast over quarter cup warm water and leave for a few minutes to soften, then stir to dissolve.

  • Add 1 teaspoon of the sugar, stir, then leave in a warm place for 10 minutes or until it starts to froth.

  • This is to test whether the yeast is live. If it does not froth, start again with a fresh batch of yeast.

  • Stir yoghurt until smooth, then mix with the rest of the sugar, the remaining half cup lukewarm water, egg, melted ghee and salt.

  • Stir in the yeast mixture.

  • Put 2 cups flour into a bowl, make a well in the center and pour in liquid mixture, beating well with a wooden spoon until it is a smooth batter.

  • Add remaining flour a little at a time and when it gets too stiff to use the spoon, knead with the hands until a stiff dough is formed.

  • Knead for 10-12 minutes or until dough is smooth and elastic, using as little extra flour as possible.

  • Form dough into a ball, let it rest on board while preparing bowl.

  • Heat bowl by running warm water into it and leaving for a few minutes.

  • Dry bowl well, grease it, then put dough in bowl and turn it over so the top is greased.

  • Cover with a cloth and leave in a warm place until doubled in bulk and a finger pushed into the dough leaves an impression.

  • Punch down dough and divide into 8 balls, leave to rest 10 minutes.

  • Preheat oven to very hot - 230oC. Put two un-greased baking trays into the oven to preheat.

  • Pat dough into circles keeping them thin in the center and thicker around the rim, then pull one end outwards, making a teardrop shape.

  • They should be a hand span long and a little more than half that much wide at the base.

  • Brush with melted ghee and sprinkle with poppy or black cumin seeds.

  • Put 2 or 3 loaves on each baking tray.

  • Bake about 10 minutes or until golden and puffed.

  • If naan is not brown enough, put under a preheated grill for a minute or two.

  • Serve warm or cool with tandoori chicken, lamb kebabs, korma or boti kebab, and with kachumbar as an accompaniment.

 

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