Naan Recipe

Naan Recipe

(Punjabi Leavened Bread)

Ingredients :

30 g fresh compressed yeast

3 teaspoons sugar

1/4 cup yogurt

3/4 cup lukewarm water

1 egg, beaten

1/4 cup melted ghee

3 1/2 cups plain white flour

2 tablespoons poppy seeds

2 teaspoons salt

Extra melted ghee

 

Method :

Fill a small bowl with a quarter cup of warm water. Sprinkle the yeast over the warm water and set aside for a few minutes to soften, then stir to dissolve. Add 1 teaspoon of sugar, stir and leave in a warm location for 10 minutes or until it starts to froth. This is to ensure that the yeast is live. If it doesn't froth, try with a frest batch of yeast. Stir in yogurt until smooth. Then mix with the rest of the sugar, the remaining half cup lukewarm water, melted ghee, egg and salt. Stir in the yeast mixture. Put 2 cups flour into a bowl, make a well in the center and pour in liquid mixture, beating well with a wooden spoon until it is a smooth batter. Add remaining flour a little at a time and when it gets too stiff to use the spoon, knead with the hands until a stiff dough is formed. Knead for 10-12 minutes or until dough is smooth and elastic, using as little extra flour as possible. Form dough into a ball, let it rest on board while preparing bowl. Heat bowl by running warm water into it and leaving for a few minutes. Dry bowl well, grease it, then put dough in bowl and turn it over so the top is greased. Cover with a cloth and leave in a warm place until doubled in bulk and a finger pushed into the dough leaves an impression. Punch down dough and divide into 8 balls, leave to rest 10 minutes. Preheat oven to very hot - 230oC. Put two un-greased baking trays into the oven to preheat. Pat dough into circles keeping them thin in the center and thicker around the rim, then pull one end outwards, making a teardrop shape. They should be a hand span long and a little more than half that much wide at the base. Brush with melted ghee and sprinkle with poppy or black cumin seeds. Put 2 or 3 loaves on each baking tray. Bake about 10 minutes or until golden and puffed. If naan is not brown enough, put under a preheated grill for a minute or two. Serve warm or cool with tandoori chicken, lamb kebabs, korma or boti kebab, and with kachumbar as an accompaniment.

 

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