Top-ranked recipe named "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 "
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,
saidianj 8 months agoI am going to try dissolving the yeast first- I could not get this to rise.
compactpusshycat 1 year agoI have found that using self rising flour and Olive oil instead of butter keeps the bread moister. I just use about a tablespoon of olive oil for every cup of flour, just makig sure the dough kinds sticks to your hand but if you pull your hand back it lets go? Not sure if that makes much sense lol I always make a round shaped dough at the end leave it in the same mixing bowl paint the surface with olive oil so it doesn't dry out and leave it to rest in a warm place covered with cloth for about 30 minutes (enough time to make an awesome homemade hummus and set the tabke before cooking the bread). For cooking I just grab little balls of dough and flat them on a teflon pan which has already been pre heated to OMG that's hot! temp. Preferrably using a pan with a thick bottom.
dannyvandijk 2 years agoAte this with a home made curry. Was very good!
rajahirwal 2 years agoGood
Mark1772 3 years agoI 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
CCheryl 4 years agothis looks real good, i would eat it,LOL<,CCheryl
komikdreamer 4 years agoNaan is actually a relatively thick flat bread. Chapatis is the thin 'crunchy' bread almost like a corn chip. For more authentic flavor, you might try using ghee instead of the melted butter.
dianagele 5 years agoI modified this recipe (spelling in the directions) and the steps. Can't wait to try it out [I made edits to this recipe.]