Golden Naan Bread

Posted 2013-06-20 by Frank Pryor ⇒ follow

Naan bread is the perfect compliment to a home cooked Indian curry. It also makes for a very tasty snack in its own right. It is usually cooked in very hot Indian clay ovens, but can be easily replicated on the stove top.

Golden naan.

Preparation Time: 45 minutes
Cooking Time: 10 minutes
Makes: 6 servings

Ingredients

3 cups of plain flour
1 teaspoon of yeast
2 teaspoons of salt
2 teaspoons of caster sugar
2 tablespoons of olive oil
3 tablespoons of thickened cream
1 squeeze of lemon
50 grams of butter

Method

Place one teaspoon of yeast into a standard cup and fill the remainder of the cup with warm water. Allow the solution to sit for 10 minutes.

While the yeast solution is sitting, sift 3 cups of plain flour into a large mixing bowl. Add 2 teaspoons of salt and 2 teaspoons of caster sugar.

Once the 10 minutes is up, pour the yeast solution into the mixing bowl. Add another 2 tablespoons of warm water, 2 tablespoons of olive oil, 3 tablespoons of thickened cream (or regular cream if you don't have any thickened cream) and a squeeze of lemon.

All the ingredients ready for stirring.

Mix the dough aggressively with a fork until it is sticky and consistent. If necessary, knead with your hands to make sure of this.

If the dough appears too stiff, add a tablespoon of warm water and mix again. Likewise if it is at all watery, add a bit more flour. However, with the correct ingredients and measurements, it should be fine.

Fill your sink with warm water, then cover the mixing bowl with cling/plastic wrap or a damp tea towel and place it inside, so that it floats on the water. Allow the dough to rise for 30 minutes.

In the sink, before rising.

Before taking the dough out of the sink, do 3 things: firstly, place a frying pan on the stove on very high heat, secondly, flour a surface (chopping board or bench top) so it is ready for rolling, and thirdly, place a slice of butter in the microwave for 25 seconds - or until melted.

After rising for 30 minutes.

Now you are nearly ready to cook the naan. Before handling the dough, I would recommend coating your hands with flour. This will help to prevent the dough from sticking. Grab a handful of dough, or as much as will fit into your pan comfortably, and repeatedly fold it on your floured surface. The aim is to be able to press down on the dough without it sticking to your hands, whilst also being careful not to overwork it. Once this is achieved, flatten the dough out into a circle.

Flattened dough.

The frying pan needs to be searing hot. If it has been on the stove for 5 minutes or more, this should be the case. Carefully, lower your flattened dough into the pan, trying to get an even spread over the pan.

Cook for about a minute, then flip and do the same on the reverse. The dough should bubble, and each side should be cooked until parts of the bread achieve a charcoal look. It's important to watch over the cooking process to ensure that it's not underdone or burnt.

Bubbles form on the top of the dough while cooking.

While still hot off the stove, paint the naan on each side with your melted butter.

Butter is lightly painted onto the cooked naan.

Repeat for all of the remaining dough. You should be able to get about 6 well-sized pieces of naan from the batch.

This should serve 6.

Enjoy! The whole process might take some time, but the preparation and cooking time all up should only account for about 5-10 minutes, making it very much an easy option (especially if you're also cooking a curry to go with it).

Categories
#easy_
#quick_
#simple_
#bread_
#snacks_
#indian_
#sides_

%recipeyum

223654 - 2023-07-17 07:22:49

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