NaanMarch 1st, 2009 | Written by jfolkmann | Topic: Sides
If we have the time, I love making naan. It’s so much better than rice to soak up that spicy vindalooo. Keep a close eye on the naan when it’s under the grill, so that you don’t burn it (mine got pretty brown). Not too bad for not having a tandoor, if I do say so myself.
- Preparation time
- 4h 30m
- Cooking time
- 375g plain flour
- 1 ½ teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- 15g of fresh yeast
- 150ml warm milk
- 150ml natural yoghurt
- Ghee or vegetable oil for greasing
- 125g butter
Sift the flour into a large bowl and stir in the sugar, salt and baking powder. Dissolve the yeast in the milk and stir in the yoghurt, mix thoroughly with the flour to form a dough.
Knead the dough until it is smooth (you might need to add more flour, I did), and place in a bowl covered with a clean cloth. Place in a warm place to rise for about 4 hours.
Divide the risen dough into 12 equal sized portions and roll them into balls. On a lightly floured surface flatten the balls into oblong shapes, using both hands and slapping the naan from one hand to the other.
Grease a griddle or heavy based frying pan lightly with ghee or vegetable oil and heat it until it is very hot. Cook the naan on one side only a few at a time (careful not to burn it). Remove and spread the raw side with butter, cook under a preheated grill until browned. Serve hot.
From “Complete indian cooking” – Hamlyn