Naan

Categories: Bread | India | International

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tsp. granulate sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 6 tbsp. ghee or softened butter, divided
  • 1 egg, lightly beaten
  • 3/4 cups milk

Preparation:

  • in a food processor, pulse together flour, sugar, baking powder and salt.
  • add 2 1/2 tbsp. of the ghee and egg and pulse again.
  • with the processor running, gradually pour in milkthrough feed tube and process until dough comes together
  • process for 1 minute more
  • knead bread for 1 minute
  • dough should be very soft and smooth
  • for into a ball, cover with a towel and set aside for 1 hour
  • preheat oven to 400f (200C)
  • knead dough for 2 minutes
  • divide into 5 portions and roll into balls.
  • cover with a towel
  • working with on ball at a time, pat dough into a disk and roll into an oval, about 8 by 4 inches
  • gently pull one end to make into a teardrop shape
  • transfer to baking sheet
  • make remaining naans and place on baking sheet
  • bake in preheated oven for 12 minutes
  • flip and cook other side until cooked through, for 5 minutes
  • remove from oven and brush generously with remining ghee
  • serve immediately

Notes:

  • this recipe didn't produce the kind of light and fluffy naan bread that we are used to having... either we goofed, or we need to find a different recipe.
First Made:
2010-12-10
Yield:
5 servings
Source:
"Complete Book of Indian Cooking" by suneeta vaswani
Country:
India




http://rubby.ca/cookbook/recipe.php?id=666