Sunday, July 10, 2011

Naan Bread

Obviously, it would be remiss of me to post a gazillion curry recipes without a recipe for naan bread. Like bagels, I didn't make these for a while because of the time commitment, but when I was making the pumpkin and lentil curry and was going to be working for four hours beforehand, I thought it was the right time to make it. I'm very impatient, so being out of the house while dough is rising is really the safest option.

I got this recipe from Nicola's blog, go visit her and bug her to post more stuff.



NAAN BREAD
Makes 6 naan
Total time commitment: 20 minutes prep, 3-4 hours sitting time, 20 minutes cooking.
Recipe from This Is Not An Orange Blog

1 tsp yeast
¾ cup lukewarm water
2 cups flour
1 tsp salt
1 tsp sugar
Pinch of baking soda
2 Tbsp olive oil
2 ½ Tbsp natural yoghurt

1. Dissolve yeast in water. Set aside for 10 minutes or until it starts to foam up.

2. Mix flour, sugar, salt and baking soda in a medium-sized bowl.

3. Add oil and yogurt, and mix to a crumbly dough. When you do it, you'll realise why crumbly is the right word.

4. Add yeast and water mixture and mix to a soft dough. Knead for a while.

5. Return to the bowl, cover with a tea towel, and sit the dough in a warm place for 3-4 hours.

6. Good to see you back! Cover your work space with flour and bring out the dough. Divide into 6 evenly-sized lumps.

7. Roll each lump into an oval.

8. If you are using a frypan, here are Nicola's directions: Heat some oil to very hot in a heavy pan. Chuck in one of the doughvals (hah). It’ll probably stretch out a bit as you pick it up and place it in but that is fine! As it cooks, air bubbles should puff up. Flip over when underside is getting golden brown. Take it out when it looks like naan. Rub with some garlic. Yeaaahhhhh. Repeat with remaining doughvals.

I used a pizza oven instead, so rather than using oil, I floured each side of the bread and cooked it in the pizza oven. It was less puffy and oily (obviously), but still delicious.

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