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NAAN

Indian Flat Bread

Naan, is a white flour Indian flat bread. It is one of the most loved Indian breads. A trip to an Indian restaurant usually involves the ordering of some kind of Naan. It is traditionally made in a brick and clay tandoor oven.

Traditionally served as an accompaniment with an Indian curry, Naan"s can also be used to wrap seasoned grilled meats, seafood, or vegetables. A naan should be served hot and eaten immediately or else it tends to get chewy. Here is an easy Naan recipe.

4 cups All purpose flour
1 teaspoon Baking powder
1/4th teaspoon Baking soda
1  teaspoon of Salt
1 Egg, beaten
6 Tablespoons plain Yogurt (room temperture)
3 Tablespoons Butter or ghee, melted
About 1 Cup of luke warm milk
1 Tablespoon poppy seeds

Sift flour, baking powder, baking soda and salt together in a bowl.

Stir in the beaten egg, yogurt and 2 tablespoons of the butter or ghee. Gradually stir in enough milk to make a soft dough.  Knead well. Cover with a damp cloth and place in a warm place for 2 hours. 

Preheat oven to 400 degrees F. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces.

Roll each piece into a ball then into ovals about 6 to 8 inches long. Grease a baking sheet with oil.  Brush both the sides of the rolled out Naan with oil.  Sprinkle one side with poppy seeds. Place it ( poppy seed side up) on the baking sheet. 

Bake for 6 to 10 minutes until puffy and lightly golden brown. The bread puffs slightly, lightly browns on the sides. 

NAAN - made with yeast 

6 cups unbleached all-purpose flour
1/2 cup water
1 tsp. active dry yeast
2 cups lukewarm water
1/2 cup buttermilk  
1 tsp salt
Vegetable oil for the bowl
3 to 4 Tbs. unsalted butter, melted
Flour for dusting
1 tsp. nigella (black onion) seeds 


Put the yeast in the 1/2 cup of water. and stir. Mix the water and buttermilk in a big bowl and stir in the yeast mixture. Add the salt and adding about 1 cup of dough and mix well stirring in the same direction ! Once the dough has come together knead into a soft dough. As you knead, add the remaining flour by keeping your work surface well dusted rather than by adding it directly to the dough. The dough will pick up as much flour as necessary as you knead. Knead in the same direction as this develops long strands of gluten, needed for the soft yet chewy texture of the naan.

Keep covered overnight in a fresh bowl which has been lined with vegetable oil. 

Next day, punch the risen dough and knead with the unsalted butter. Knead until soft and supple. 

Cut into 5-7 pieces or balls. Stretch the dough with your hands into a long Naan shape. 

Place a pizza stone in the middle of the oven.

Pre-heat the oven at 500 degrees. Make sure that it has preheated for at least an hour. Slightly sprinkle the pizza stone with flour. Place your naan on the stone and bake  until the breads have puffs which are golden brown. and the bottoms are slightly crusty. 

Enjoy it hot .............plain or with your favorite Indian curry.

NAAN 

Recipe by Saad Fayed 

1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
1 1/2 cup all purpose flour
1 teaspoon salt
1/4 cup ghee (see recipe below) or vegetable shortening
3 tablespoons plain yogurt
melted butter for brushing

Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.

In a medium mixing bowl, combine flour and salt.

Add yeast water, yogurt, and ghee (or vegetable shortening) and begin to knead for 5-10 minutes, until a dough forms.

Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.

Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.

Cook in oven for 8 minutes or until lightly browned and puffed up. Serve naan immediately or store in pantry or freezer.

 

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