Leavened Oven Brean (Naan)

Any of you ever considered to make your own naans? I did, turned out to be quite effortless and it actually tasted pretty good, I have to admit. :-) According to excerpt from the cookbook, if you decide not to use eggs, just increase the portion of yogurt by about 4 Tbsp. The dough will be very soft, so it's easier to just use a mixer instead of kneading it by hand. Well, if you are having naans, you should have some curry based dishes to go along with it. I will post the rest of the dishes' recipes tomorrow and over the next few days. In the meantime, please check out the Chanal Dhal and Curry Chicken recipes which I had posted earlier. Those two curry dishes will compliment these naans very well.


Recipe adapted from Madhur's Jaffrey's Indian Cooking

Leavened Oven Bread (Naan)

Ingredients

150 ml (5 fl oz) Warm Milk
2 tsp Caster Sugar
2 tsp Dried Active Yeast
450 g (1 lb) Plain Flour
1 tsp Baking Powder
2 Tbsp Vegetable Oil plus a little extra
150 ml (5 fl oz) Natural Yoghurt, lightly beaten
1 Large Egg, lightly beaten

Method

Put the milk in a bowl. Add 1 tsp of sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, the 2 Tbsp vegetable oil and the yoghurt and egg. Mix and form a ball of dough.

Empty the ball of dough on to a clean work surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 1/4 tsp oil into a larger bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.

Preheat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Preheat your grill.

Punch down the dough and knead it again. Divide it into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25 cm (10 inches) in length and about 13 cm (5 inches) at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10 cm (3-4 inches) away from the heat for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naan this way and serve hot.