Naan
Naan
Naan

Naan
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour (though you may not use it all)
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10
minutes, until frothy. Stir in sugar, milk, egg and salt. After you
mix together those ingredients, you'll want to add the flour. Add two
full cups and stir together. At this point, only add by the 1/2 cup
full until you've added enough to make a soft dough. Knead for 6 to 8
minutes on a lightly floured surface, or until smooth. Place dough in
a well oiled bowl, cover with a damp cloth, and set aside to rise. Let
it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. If you're not adding garlic,
punch down anyway and proceed to the next direction.
Pinch off small handfuls of dough about the size of a golf ball. Roll
into balls, and place on a tray. (I ended up with about 30. You might
want to make your naan's a little bigger than a golf ball size.) Cover
with a towel, and allow to rise until doubled in size, about 30
minutes.
At this point, you need to decide if you want to grill (the
traditional way) or pan fry your naan.

If you want to pan fry your naan-

While the dough is rising, get your stove top all organized. Things
move fast once you're at the cooking stage. Have a large skillet set
out, a small bowl with the melted butter in it and a pastry brush or
spoon set beside the butter bowl. You'll want to have a clean, clear
and sanitary flat work station as close to the stovetop as possible,
and you'll want a plate with paper towel on it, or a cooling tray to
put the finished product on.

Once the dough has risen, turn on your stovetop to medium high. Spray
a little cooking spray in the skillet and wait for it to come to
temperature. just before you place the naan on the skillet, you'll
want to flatten it out quickly on the clean, flat and sanitary
workstation I was talking about. It doesnt need to be floured, because
the flour will just burn in the skillet. After you've pounded it flat
with the palm of your CLEAN hand, use the spoon or pastry brush to
paint on some of the melted butter on both sides of the naan dough.
Give the dough one good stretch, like pizza dough, just before you
place it on the skillet. Use a spatula to hold the naan down for about
five seconds before you let it rise up. check the edges for doneness.
it wont take long. Flip over before it gets burnt (check the photo.
that's not burnt, but its ALMOST burnt) and repeat.

Do this for all of the naan. About halfway through you may want to
stop and clean up your workstation and wash the skillet, depending on
the amount of debris, and how hot the skillet is getting. If you've
got less than 10 naan, dont worry about that part. Like I said, I had
30. I had to stop twice. It was worth it.

If you're going to grill your naan-

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly
oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until
puffy and lightly browned. Brush uncooked side with butter, and turn
over. Brush cooked side with butter, and cook until browned, another 2
to 4 minutes. Remove from grill, and continue the process until all
the naan has been prepared.

Naan

4 cups white flour
1/2 tsp baking powder
1 tsp salt
1/2 cup milk
1 Tbsp sugar
1 egg
4 Tbsp Oil
1 tsp Nigella seeds

Sift the flour, salt and baking powder into a bowl and make a well in the middle.
Mix the sugar, milk, eggs 2tbsp of oil in a bowl. Pour this into the center
of the flour and knead adding water if necessary to form soft dough. Add the
remaining oil, knead again, then cover with damp cloth and allow the dough to
stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
About half an before the naan are required, turn on the oven to maximum heat.
Divide the dough into 8 balls and allow rest for 3-4 minutes. Sprinkle a
baking sheet with nigella seeds and put it in the oven to heat while the dough is
resting. Shape each ball of dough with the palms to make an oval shape. Bake
the indian bread naan until puffed up and golden brown. Serve hot.

Naan

1 1/3 cup all-purpose flour (plus extra for dusting)
1 tsp sugar
1 tsp fresh yeast
2/3 cup warm water
1 Tbsp ghee
1 tsp salt
1/4 cup unsalted butter (melted)
1 tsp poppy seeds (optional)

Place sugar and yeast in a small bowl. Add warm water and mix well till yeast has
dissolved. Let stand for 10 mins till mixture is frothy. Place flour in a large
bowl. Make a well in the centre and add ghee and salt. Pour in yeast mixture.
Use your hands to mix well and form a dough. Add more water if required. Turn
dough onto a floured counter top. Knead till smooth (about 5 mins). Return dough
to bowl, cover and let rise in a warm place (1 1/2hour) or till doubled in size.
Preheat broiler to very hot. Turn dough out onto a floured counter or board.
Knead for 2 more mins. Break off into small balls and pat them into circles.
Place dough circles onto a greashed sheet of foil and cook under hot broiler for 7
to 10 mins. Turn twice, brushing with butter and sprinkle with poppy seeds.
Serve warm immediately or keep wrapped in foil till required.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/