2 cup all-purpose flour
1/2 teaspoon salt
1 pinch onion powder
1/2 teaspoon sugar
3/4 pkg dry active yeast
3 tablespoon milk
1/3 cup plain yogurt
1/2 beaten egg
2 teaspoon melted butter
Directions: How to Cook Classic Indian Naan
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.
Source: Lisa Clarke, adapted from "Classic Indian Cuisine" 1995, by Rosemary Moon
Here we go again. Part 3 of the Naan saga. Once again I tried to make it. Once again it didn't come out like I have had it in restaurants. It was closer this time, but not *right*
It came out too thick. The Naan I have had has been thin. It's had almost a greasy quality about it. What I made tonight was more like a biscuit would be. Has anyone had success making this? If so, what are any hints you can give? Here is the recipe I used.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 10-10-95
Recent comments and reviews for this recipe:
| catherine writes:|
wonderful recipe, indian food is the best!!!
Posted on 21 Oct 2008, 13:31 ET
| JC writes:|
As the recipe currently is written, there's no way for the yeast to leaven properly (hence the "too thick" result mentioned above).
Posted on 08 Mar 2010, 21:17 ET
| jana writes:|
I found a lot of recipes that don't use egg.I think the naan dough is close to soft pizza dough, which is eggless also. Several of them recommend brushing the naan with melted butter as soon as it comes from the oven. I wonder if that would help.
Posted on 10 Aug 2010, 18:38 ET
| smoosupyimi writes:|
Posted on 22 Aug 2012, 12:36 ET
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