Classic Indian Naan
Classic Indian Naan, by Rosemary Moon Here we go again. Part 3 of the Naan saga. Once again I tried to make it. Once again it didnt come out like I have had it in restaurants. It was closer this time, but not *right* It came out too thick. The Naan I have had has been thin. Its had almost a greasy quality about it. What I made tonight was more like a biscuit would be. Has anyone had success making this? If so, what are any hints you can give? Here is the recipe I used."I use baking powder instead of yeast kneed for about five mins till shiney then wrap in cling film for at least 30 mins to give the gluten time to work then kneed a bit more when ready stretch out too shape place on a greased tray and grill till it bubbles slightly and browns then turn overand do the same again then brush melted butter on to them and cover with a dry tea towel you can add garlic etc to it before grilling if required this is the best one iv tried that you can do with out a clay ovenon a greased " - Mark1772
Yield: 4 Ready in 45 minutes
265 people trying soon
Classic Indian Naan Preparation
1. Place the flour, salt, onion powder, sugar, and yeast in a large bowl and mix well.
2. Heat the milk until it is lukewarm.
3. Reserve 1/2 tb of yogurt and add the rest to the milk and blend thoroughly.
4. Beat the egg and set to one side. Melt the butter.
5. Add the milk and yogurt mixture, the egg, and butter to the flour, and knead with your hands until a soft and springy dough is formed.
6. Place the dough in a large plastic bag. Loosely seal the bag so that the dough has enough room for expansion. Leave in a warm place for 30-60 minutes, until doubled in size. divide the dough into 4 balls, cover them, and set aside for 10 to 15 minutes.
7. Switch on the oven, and put an ungreased baking sheet into it for about 10 minutes. Remove the sheet from the oven and line it with waxed paper. take one of the balls and stretch it gently to make a teardrop shape.
8. Lay this on the baking sheet and press it gently to stretch it until about 6-7 inches in length, maintaining the teardrop shape at all times.
9. Make the other 3 shapes similarly, and brush with the reserved yogurt.
Bake on the top shelf of a 450F oven for 10-12 minutes, or until puffed and browned.
Keep the naan warm in a clean dishcloth or foil package until ready to serve.
Source: Lisa Clarke, adapted from "Classic Indian Cuisine" 1995,
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?