you asked for. This is from a family I've know for decades who are of Indian heritage (and still live there). As "authentic" as it can get, I guess. I make this about twice a week here...in fact, this has been my youngest son's fav "bread" for about the past 6 months now. Great with chicken or turkey tandoori!
Also have the oven stones/tile info but will put that under a separate post.
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NAAN
Yield: makes 6 naan
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 2 hours 25 minutes (includes time for rising, 1 to 1-1/2 hours)
INGREDIENTS:
2/3 cup warm water (110-115 degrees F / 45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all purpose flour
1 teaspoon salt
1/4 cup ghee – NO SUBSTITUTIONS!
2 tablespoons plain yogurt
2 teaspoons Kalonji (onion seed) or nigella (black caraway) – available at health food or ethnic specialty stores, optional
DIRECTIONS:
1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl. Add the yeast mixture, half of the ghee, and all the yogurt.
3. Mix into a soft dough, then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
4. Place the dough into a large greased bowl, turning so that all sides of the dough are lightly greased. Cover with plastic wrap and let stand in a warm place for 1-1/2 hours or until the dough is doubled in size.
5. Punch down dough then knead for 5 minutes.
6. Divide the dough into 6 equal pieces.
7. Using your hands, gently “stretch” each piece out into 8 inch naans, shaping them into the traditional “tear drop” shape.
8. Using a pastry brush, lightly brush the naan with a little of the remaining ghee. Sprinkle with the kalonji or nigella, if desired. .
9. Cook under a very hot grill, or directly on a stone, for about 2 minutes on each side or until the naan are puffed and just browned.
______________________________________
Also have the oven stones/tile info but will put that under a separate post.
__________________________________________
NAAN
Yield: makes 6 naan
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 2 hours 25 minutes (includes time for rising, 1 to 1-1/2 hours)
INGREDIENTS:
2/3 cup warm water (110-115 degrees F / 45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all purpose flour
1 teaspoon salt
1/4 cup ghee – NO SUBSTITUTIONS!
2 tablespoons plain yogurt
2 teaspoons Kalonji (onion seed) or nigella (black caraway) – available at health food or ethnic specialty stores, optional
DIRECTIONS:
1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl. Add the yeast mixture, half of the ghee, and all the yogurt.
3. Mix into a soft dough, then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
4. Place the dough into a large greased bowl, turning so that all sides of the dough are lightly greased. Cover with plastic wrap and let stand in a warm place for 1-1/2 hours or until the dough is doubled in size.
5. Punch down dough then knead for 5 minutes.
6. Divide the dough into 6 equal pieces.
7. Using your hands, gently “stretch” each piece out into 8 inch naans, shaping them into the traditional “tear drop” shape.
8. Using a pastry brush, lightly brush the naan with a little of the remaining ghee. Sprinkle with the kalonji or nigella, if desired. .
9. Cook under a very hot grill, or directly on a stone, for about 2 minutes on each side or until the naan are puffed and just browned.
______________________________________
Vive Bene! Spesso L'Amore! Di Risata Molto!
Buon Appetito!
Linda
Buon Appetito!
Linda