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
    1. Preheat oven to 200 degrees
    2. In a large bowl mix together these dry ingredients:   375g plain flour, 15g sugar, 3/4 teaspoon baking powder, and 1 teaspoon salt. 
    3. Now add the wet ingredients:  200ml full cream milk, half a beaten free-range egg.
    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 15 minutes.
    6. When ready to prepare Naans pour 2 tablespoons oil over the Naan and coat the dough evenly.
    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 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.