Naan Recipe
An authentic naan needs to be cooked in an
authentic tandoor. The technique involves rolling out the dough, opening
the lid of the tandoor and literally sticking the bread to the wall of
the oven. Nevertheless, this recipe can also be made using the domestic
oven.
Ingredients: (Serves 14; Preparation
Time: 40 minutes plus 2 hours rising)
900 g/2 lb all-purpose (plain) flour
1 tablespoon baking powder
1 teaspoon sugar
1 egg, lightly beaten
300 ml/1¼ cups milk, boiled and cooled to
lukewarm
300 ml/1¼ cups lukewarm water
4 tablespoons vegetable oil
2 tablespoons sesame seeds
Melted butter, for brushing
Salt
Method:
Sift the flour into a large bowl with the
baking powder, sugar and some salt. Make a well in the center, and
gradually add the egg, milk and lukewarm water. Stir to blend it into a
dough.
On a floured work surface, knead the dough
until firm. Return the dough to the bowl, cover with a warm, damp cloth
and leave to rise for 30 minutes. Knead the oil into the risen dough,
then leave to rise again, covered with a warm damp cloth, for 1 hour or
until the dough has doubled in size.
Punch down (knock back) the dough. Divide
into 14 equal-sized balls, and place them on a floured tray. Cover once
again with a warm, damp cloth, and set the tray of balls aside to rise
for 30 minutes.
Heat the oven to 240°C/475°F/Gas 9, and
place 2 baking sheets in it to get hot. On a lightly floured surface,
roll out each ball into teardrop shape about 5 mm/¼ inch thick, and
sprinkle each one with the sesame seeds.
Grease the hot baking sheets and, working in
batches, place the naans on them and bake for 5-6 minutes each until
golden brown and puffed. Brush with a little melted butter before
serving warm.
Happy Cooking,
Carol |
