As promised, I'm posting the recipe of the Naans I made on Deepavali. I haven't made this for a very looooong time. Everyone in my family loves this flat bread, including my picky no 4! It's so easy to make, so I think I'll be making this more often.
Traditionally, Naans are baked in a tandoor or clay oven. I used my Napoli Pizza Express oven to bake the naans. This oven has a baking stone base & its temperature can go as high as 470 deg C! You can learn more about the Napoli Pizza Express here. If you have a baking stone, you should use it in your oven. Otherwise, bake the naan (or any bread) on an inverted baking sheet. I learnt this tip from Peter Reinhart's book.
Told you making this bread was easy..... Even my 7-year-old could make it! In fact, he helped me rolled out & shaped all the dough! He's so proud that he couldn't stop telling everyone that he made all the naans. Good job Maisur!
Source: The Complete Book of Indian Cooking
by Shehzad Husin & Rafi Fernandez
2 tsp dried (active dry) yeast - I used instant yeast
4 tbsp warm milk
2 tsp sugar
450g (4 cups plain) plain (all- purpose) flour
1 tsp baking powder (I used double-acting.)
1/2 tsp salt
150ml (2/3 cup) milk
150ml (2/3 cup) natural (plain) yogurt, beaten
1 egg (beaten)
2 tbsp ghee (melted)
chopped fresh coriander leaves (aka cilantro)
onion seeds (I didn't use.)
- Combine A & leave to become frothy.
- Sift B in a bowl. Make a well & pour in A & C. Mix thoroughly. (I used my mixer with dough hook.)
- Add D & continue mixing to form a dough.
- Tightly cover bowl & keep in a warm place until the dough doubles in size. To test, push a finger into the dough - it should spring back. Divide dough into small portions.
- Preheat the oven to 200 deg C (400 deg F).
- Take a portion of dough & roll out on a floured surface. (Make each naan slipper-shaped.)
- Sprinkle with coriander & onion seeds.
- Place on greased trays & bake in the preheated oven for about 10-12 minutes.
- Remove from oven & brush surface with ghee.