Cookbook:Naan (Yeasted)
| Naan (Yeasted) | |
|---|---|
| Category | Flatbread recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 tsp dried active yeast
- 1 tsp white granulated sugar
- 200 g (7 oz) white bread flour
- 1 pinch black onion (nigella) seeds
- ¼ tsp salt
- ½ tsp baking powder
- 1 tbsp vegetable oil
- 2 tbsp natural (plain) yoghurt
- 2 tbsp milk
Procedure
[edit | edit source]- Preheat the oven to 140°C/275°F/Gas 1.
- In a small bowl, mix the yeast with 1 tablespoon of warm water. Stir in the sugar and leave it in a warm place for 5 minutes until the yeast is covered with froth. This will show that the yeast is ready to use.
- Mix together the flour, onion seeds, salt and baking powder. Stir in the oil, yoghurt and milk, then stir in the activated yeast mixture.
- To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about 10 minutes. Leave to rest for 10 minutes and then knead again for another 5 minutes.
- Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 20–30 minutes.
- Divide the dough into four balls and place on a floured surface or board. Roll each into a long oval shape about 0.5 cm (¼ inch) thick.
- Place them on a greased baking tray and put them in the centre of the oven for 10–15 minutes. They are ready when they have puffed up a little. Serve fresh from the oven.
Notes, tips, and variations
[edit | edit source]- To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.
- To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.