Thursday, May 10, 2012

Tandoori Naan



I don't know what came upon me to try making Homemade Naan. But knowing myself, I had to find the perfect recipe and try it atleast once. Since it was experimental, I wasn't expecting a great tasting Naan, but it turned out quite delicious. This recipe was adapted from HERE

1 pk Active Dry Yeast (.25 oz)
1 cup warm water
1 tsp sugar
3 tbsp whipped yogurt
1 Egg, beaten
2 tsp Salt
4 cups flour
1/2 tsp Baking Soda
1/4 cup of ghee (more or less for braising)

In a cup of warm water, empty out the pack of yeast and add a tsp of sugar. Stir well and set aside for about ten minutes until it becomes frothy.


Measure 3 1/2 cups of flour and add salt and b.soda with it. Now pour a beaten egg.

Add the yeast. See the froth?

Add the yogurt..

And knead it into a dough. If sticky, keep adding more flour. You won't need anymore than 4 cups. Keep the dough soft to touch.


Grease the mixing bowl with oil, place the dough in the middle and cover with a damp tea towel and let it rise in a warm place for about an hour until it doubles in size.



 You will notice that it has puffed up quite a bit. Now punch it down and make it into a firm dough again.


Just like that! :)


Now divide it into 12-13 equal sized balls and place on a greased tray.


Cover with a damp tea towel again and let it rise for an hour or so.


When ready, preheat the oven to 550 (or 550). If you have a pizza stone, preheat that in the oven too. Roll the balls into a flat 1/4 inch or less naan. Use help of flour when needed.

Place it on a baking sheet lined with parchment paper.


If you do not have a pizza stone, you can put this baking tray directly in the oven for about 3 minutes. 
Skip the step below.

If you have a pizza stone, grease it with oil and with wet hands, pick up the naan and drop it on the stone.
Let it bake for about 3 minutes.



As soon as you see the bubbling, brush it with ghee and put it under the broiler for one minute.


You will get a beautiful color and a soft naan.


Pretty close to the authentic naan but a lot of time and effort.. and not to mention the smoke alarm..

I would stick with the Deep Naan from the Indian store's frozen section..


Enjoy!

1 comment:

FV said...

JV..:):) recipe is awesome!! also try by adding crushed garlic and cheese with lill bit of fresh coriander!! :)

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