Directions call for yeast but if I remember early enough that I am going to make it, sour dough starter works just as well. I simply replace the yeast with 1/4 cup sd starter and then adjust liquids accordingly. Naan is a great over the camp fire or on top of the wood stove made bread as well. Note that the directions say to rise for a total of about 2 hours. I rarely ever let it rise more than 20 minutes or so for each rise and they still come out fine, part of the reason I like them so well for a quick and easy bread that doesn't bear resemblance to a tortilla.
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. serves 6
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. serves 6
If you like the really bubbly skinned naan add a 1/2 teaspoon of baking soda and put lid on the pan or over the tops of them while cooking..For a snack sprinkle with cinnamon and sugar while warm
Hey Dilli, I just discovered your blog this morning, now I know where to find you besides HG!
ReplyDeleteI still make the crockpot lentils n rice that I got from you on that site. This naan looks very tasty, I've got to get in the kitchen & do some cooking right now.
i was wondering who the heck ya was :D nice to see you n sweet you started a blog as well.. Also on another small site www.homestead-hearth.com ...
ReplyDeletehope all is well with you and yours