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Sunday, February 26, 2012

Naan - Indian Bread

I just love bread. The aroma of freshly baked bread is simply intoxicating. Baking good bread depends completely on getting the right proportions of flour and fluids and I would urge you to use standard measuring utensils while following these recipes (and not rely on the tea and table spoons available in your kitchen). In this recipe I present to you "Naan" or "Naan Bread" (for the rest of the world), one of the very easy to make Indian breads and definitely a high scorer on consistency, flavour and aroma.

All purpose flour (Maida) - 4 cups
Active dry yeast - 2 tsp
Water - ¾ cup, Luke warm
Milk - ¾ cup, Luke warm
Sunflower Oil - 2 tbsp
Sugar - 1 ¼ tsp
Salt - 2 ¼ tsp
White Til (Sesame seeds) / Kalonji (Nigella)

In small bowl, add milk, water, oil, sugar, salt and yeast. Whisk the mixture thoroughly. Let it stand for a minute. Take flour in a large bowl, make a well in the middle and pour the yeast mixture. Mix it thoroughly. Its alright if the dough is gooey at this moment. Because gooey dough will guarantee a very soft Naan. Cover the bowl with a wet cloth and keep aside for around 30 minutes.

Apply oil to your palm before handling the dough. Divide into 7-8 dough balls and place them in a large plate. Cover it with a wet cloth and let is stand for 30 more minutes.

Flatten the dough balls on a counter-top, elongate on one side to get the signature Naan shape, sprinkle some sesame seeds or kalonji, and place them on a baking tray. Pre-heat the oven on grill mode for around 10 minutes. Place the tray on the top most rack, close to the grill. Bake for 4 minutes on each side or until done. Rub butter on both sides.

I bet these beautiful Naan needs no accompaniment and can be had without a curry. Hope you liked the recipe, leave a comment, tell me how it turned out for you.


Anonymous said...

amazing deep passion and perseverance :-)
Excellent presentation and preparation guidelines

- uknowwho

Anup Raghavan said...

Thanks Rajas...Keep visiting.

Vidyascooking said...

Very nice book marked...:)

Anup Raghavan said...

Thanks Vidya.

Anonymous said...

I am so grateful for this recipe, I am defnitely going to try it on Sunday morning.
Thank you very much!!!

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