02 June 2010

The Tales of Naania

One of the best things about eating out at the local indian is the naan bread.  The soft, slightly sweet and, in my case, very garlicky flatbreads are the perfect sidekick to a tasty curry.  I like to cook curries at home but haven't, until now, ventured into the bread side of the bargain.  Having decided to add naan bread to my repetoire (I was making malaysian goat curry again - this time we slow-cooked the goat in advance, so it was more tender) I did a search online, to compare a few different recipes.  This one came from allrecipes.com, with a few amendments (they recommended one cook on the BBQ, which would be ideal, but I used the oven, as it is winter, after all).  Give this one a try - it makes 14 naans, so I cooked 6 and froze the rest of the balls of dough, for next time.  
7 g active dry yeast (one packet)
1 cup warm water
50 g sugar
3 tbsp milk
1 egg, beaten
615 g flour
2 cloves garlic, minced (optional)
55 g butter, melted
  1. 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.
  2. 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.
  3. Preheat grill (or BBQ).  Roll one ball of dough out into a thin circle. Brush one side with melted butter (or oil, if you prefer). Place dough on grill, buttered side up, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over, another 2 to 4 minutes.  Continue until all the naan has been prepared.

1 comment:

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