Wednesday, July 20, 2011
Garlic Naan. It is a flat leavened bread made out of multi-purpose flour. This bread was introduced to India by the moghuls who originally came from Persia via Afghanistan. In Persian, the word naan means "Bread". Traditionally naan is not rolled, but patted and stretched until the teardrop shape is achieved. Same as making a Pizza. You can
of course, roll it out to a circle with the help of a rolling pin, then gently pull the lower end, which will give you the traditional shape.
2 cup unbleached multi-purpose flour(maida)plus extra for dusting
1 tsp dried yeast
2/3 cup(150ml)warm water
1 tsp sugar
1 tsp salt
1/4 cup(4 tblsp)salted butter(melted)plus 1 tblsp for applying on Naan
4-5 minced garlic cloves
Step 1: Add sugar and yeast in a small bowl and mix thoroughly with 2/3 cup
water till the mix dissolves completely.leave aside for 10 minutes or till the mixture turns frothy
Step 2: Place flour in a large bowl, make a well in the middle and add the melted butter, salt and the
yeast mixture set aside/ Mix well using your hands, and adding a little more water if the dough is too dry.
Step 3: Turn the Dough onto a lighly floured surface and knead for about 5 minutes or untill the dough
Step 4: Return the dough to the bowl, cover and leave in a warm place for about 1 1/2 hour(recommend to
place on the warm oven with flamed turned off), until it has doubled in size.
Step 5: Turn out the dough back on to the floured surface and knead for a further 2 minutes.
Step 6: Break off small pieces of the dough with your hand, and roll into rounds about 5 inch in diameter
and 1/2 inch thick.
Step 7: Place the naan on a sheet of greased foil under a very hot, preheated grill or broiler) for 7-10 minutes, turning twice to brush with butter and sprinkle with minced garlic.
Step 8: Serve the naan immediately, if possible or keep them wraped in foil until ready to eat.
Naan can be served with dal(lentils) or grains or pulses of your choice.Also with your favorite chicken or meat gravy.