Tuesday, April 3, 2012

Naan


This first time I made Naan at home was a few years back. But since we don’t eat white flour at home, I have stopped making them. But a couple of weeks back we had guests over, and I wanted to make something special for dinner. And hence the Naan!


It turned out so well. They were so fluffy, and so soft. Please remember naans have to be served hot. And also, for me it takes two persons to make Naan, one at the stove and the other rolling out the dough. This time I had help from my guests and they were so thrilled that I was making homemade naans.

You don’t have to be afraid to make naan at home. All you have to do is buy good yeast, and follow the instructions. Once you get it right, then it will be a breeze. Of course it has some complex steps, but I am sure when you serve it, it will be a treat for your family and guests!!!
This is a recipe from 100 Tiffin Varieties from Mrs.S.Mallika Badrinath. I love her books, her recipes are so good, and she has so many books out now. My mom got these for me when I got married and moved to Singapore, and I have to admit that these books where a life saver during dinner parties!! So thank you Mrs.Mallika for all your lovely recipes!

Naan Recipe:
Makes 10 Naans
Ingredients:
·         Plain Flour(Maida) – 500 Gms
·         Thick Curd – ½ cup
·         Lukewarm Milk – ½ Cup
·         Instant Yeast – ¾ teaspoon
·         Sugar – ½ teaspoon
·         Salt – 1 ¼ teaspoon
·         Baking Powder- ¾ teaspoon
·         Baking Soda – ¾ teaspoon
·         Ghee/Butter(room temp.) – 4 teaspoon

Directions:
  • Mix the yeast with the lukewarm milk, and let sit for 10 minutes.
  • Mix the salt, plain flour, baking powder, baking soda, and sift it in a big bowl.
  • Make a well in the middles of the plain flour mixture.
  • Add the milk with yeast, curd and sugar to the well made in the plain flour mixture.
  • After 1 minute, add the ghee/butter to the mixture and knead well.
  • If needed add little warm water and make into a soft dough.
  • Coat a big bowl with oil or butter and place the dough inside.
  • Cover this bowl with a thin wet cloth and place a plate over the cloth.
  • Let the dough sit for 5-6 hours, until it has double in size.
  • Now make small balls of the dough, and roll it out with ¼ inch thickness.
  • Brush some plain water on top of the rolled dough.
  • Place the water brushed side on to a hot flat pan.
  • Cook covered on medium heat.
  • After a few seconds, the face down side of the naan would have turned golden brown.
  • Place a grill on top of one of the burners of the stove, keep the flame at medium.
  • Remove the naan from the pan, and flip ot onto the grill over the open flame.
  • Move the naan around the grill with a pair of tongs, until that side is cooked.
  • Brush with butter and serve hot.

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