NAAN

NAAN with YEAST on a stove top.

    1. In a large mixing bowl gradually dissolve a 7 gram satchet of yeast (or knead with 1 teaspoon baking powder and 1/2 teaspoon soda bicarb) 2 teaspoons sugar with warm 100ml milk (30 seconds in a microwave)
    2. Allow to rest for at least 15 minutes in a warm place till it rises
    3. Stir in 150 g yoghurt, 2 tablespoons vegetable oil, 1 beaten egg, 1 teaspoon salt.
    4. Now gradually add 3 level cups (440 grams) plain flour and the previously prepared yeast (or 1 teaspoon baking powder and 1/2 teaspoon soda bicarb)
    5. Knead lightly to a soft, smooth dough (take care not to overwork the dough).
    6. Cover the bowl with a damp cloth and let the dough rest for 2 hours - it should double in size
    7. Divide the dough into 8 balls
    8. Lightly oil your work surface.
    9. Roll out each ball into a circle that is about 9 cms/3" then stretch the circle of dough to form the traditional tear drop shape.  Alternatively roll out into a circle measuring 15cm/6"
    10. Place on heated tava/pan and roast each side for a few seconds till you see small brown spots appear. Alternatively preheat your oven to 200C .  Place rolled Naans on to a baking tray and place on a pizza stone.  Cook each side for 3 minutes.
    11. Serve immediately or place in a covered (thermal) dish to keep warm, spread a teaspoon of ghee/butter on each.
    12. Best eaten immediately with curry or garlic butter.

 

 
NAAN with BAKING POWDER in an oven (can also be cooked on a stove top). Great with a cheese garlic stuffing*   Best eaten immediately with curry or garlic butter.
    1. Preheat oven to 200 degrees
    2. In a large bowl mix together these dry ingredients:   325g plain flour, 1 tbsp icing sugar, 1 tsp baking powder, and 3/4 tsp salt. 
    3. Now add the wet ingredients:  2 tbsps Greek yoghurt, 1 tbsp olive oil, 150ml warm water.
    4. Knead lightly to a soft, smooth dough (take care not to overwork the dough).
    5. Cover the bowl with a damp cloth and leave to rest for at least 30 minutes - longer is fine.
    6. When ready to prepare Naans remove from bowl onto a lightly oiled surface.
    7. Divide the dough into 6 balls. (roll into a 5cm circle and stuff*)
    8. Roll out each ball into a circle that is about 15cm/6".
    9. Place rolled Naans on to a baking tray and place on a pizza stone.  Cook each side for 3 minutes.
    10. Serve immediately or place in a covered (thermal) dish to keep warm, spread a teaspoon of ghee/butter on each.
Cheese Stuffing:  Mix together 100g grated cheddar with 200g Mozarrella and 1 tbsp double cream.  Divide into 6 equal balls.