Side Pannel
Classic Indian Naan
Classic Indian Naan
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Indian
Ingredients List
- 2 c All-purpose flour
- 1/2 ts Salt
- 1 pn Onion powder
- 1/2 ts Sugar
- 3/4 pk Dry active yeast
- 3 tb Milk
- 1/3 c Plain yogurt
- 1/2 Beaten egg
- 2 ts Melted butter
Directions
Place the flour, salt, onion powder, sugar, and yeast in a large bowl and
mix well. Heat the milk until it is lukewarm. Reserve 1/2 tb of yogurt
and add the rest to the milk and blend thoroughly. Beat the egg and set to
one side. Melt the butter.
Add the milk and yogurt mixture, the egg, and butter to the flour, and
knead with your hands until a soft and springy dough is formed. Place the
dough in a large plastic bag. Loosely seal the bag so that the dough has
enough room for expansion.
Leave in a warm place for 30-60 minutes, until doubled in size. divide the
dough into 4 balls, cover them, and set aside for 10 to 15 minutes.
Switch on the oven, and put an ungreased baking sheet into it for about 10
minutes. Remove the shet from the oven and line it with waxed paper. take
one of the balls and stretch it gently to make a teardrop shape. Lay this
on the baking sheet and press it gently to stretch it until about 6-7
inches in length, maintaining the teardrop shape at all times. Make the
other 3 shapes similarly, and brush with the reserved yogurt. Bake on the
top shelf of a 450F oven for 10-12 minutes, or until puffed and browned.
Keep the naan warm in a clean dishcloth or foil package until ready to
serve.
mix well. Heat the milk until it is lukewarm. Reserve 1/2 tb of yogurt
and add the rest to the milk and blend thoroughly. Beat the egg and set to
one side. Melt the butter.
Add the milk and yogurt mixture, the egg, and butter to the flour, and
knead with your hands until a soft and springy dough is formed. Place the
dough in a large plastic bag. Loosely seal the bag so that the dough has
enough room for expansion.
Leave in a warm place for 30-60 minutes, until doubled in size. divide the
dough into 4 balls, cover them, and set aside for 10 to 15 minutes.
Switch on the oven, and put an ungreased baking sheet into it for about 10
minutes. Remove the shet from the oven and line it with waxed paper. take
one of the balls and stretch it gently to make a teardrop shape. Lay this
on the baking sheet and press it gently to stretch it until about 6-7
inches in length, maintaining the teardrop shape at all times. Make the
other 3 shapes similarly, and brush with the reserved yogurt. Bake on the
top shelf of a 450F oven for 10-12 minutes, or until puffed and browned.
Keep the naan warm in a clean dishcloth or foil package until ready to
serve.
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