Thursday, August 25, 2016

Indian Naan Ii


  • Servings: 6
  • 2/3 cup warm water (110 degrees f/45 degrees c)
  • 1 teaspoon active dry yeast
  • 1 teaspoon white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup ghee
  • 2 tablespoons plain yogurt
  • 2 teaspoons kalonji (onion seed)


    Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 2 hrs 25 mins

  • whisk the warm water with the yeast and sugar until the yeast is dissolved. cover and let stand in a warm place for 10 minutes.
  • sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
  • punch down dough then knead for 5 minutes. divide dough into 6 pieces. roll each piece out into 8 inch round naans.
  • cover an oven tray with foil and grease the foil. brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

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