Grains

Naan Bread.

by:
November 16, 2009
5
4 Ratings
Naan Bread.
  • Serves 5
Author Notes

I saw this recipe at my mother law’s old diary at lest it 34 year old and she used to make this for her children and I ask her to make some naan and I took some excellent picture ..This typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls which are flattened and cooked. In Pakistani cuisine, naans are typically graced with fragrant essences, such as rose, khus with butter or ghee melted on them. Nigella seeds are commonly added in Naan Breads as cooked in Indian
Today we had naan with hot pork vindaloo
—pauljoseph

What You'll Need
Ingredients
  • 1 cup Maida( finely-milled wheat flour used to make a wide variety of Indian breads )
  • 1 tablespoon Yeast ( exactly 10 grams)
  • 1/4 cup Milk
  • 1/4 cup Curd
  • a pinches Baking soda
  • 1 Egg
  • 2 to 3 tablespoons Melted butter
  • 2 teaspoons Sugar
Directions
  1. Sift the maida with salt and Baking soda ,mix with a pinch yeast, sugar and little warm water. And keep aside to ferment.
  2. Beat the egg Slightly heat the milk add the melted butter salt sugar stir well then add the beaten egg remaining yeast and the curd add to the fermented maida(if the dough too soft and loose you can add little more Maida) and knock to a soft dough.
  3. Keep aside for one hour. Divide dough into 8 balls flatter them into triangle.
  4. Heat the pan sprinkle cold water on to the hot pan then place one naan on top when it half cooked turn the other side and repeat till the naan turns a slightly golden brown color ( you can find the different in my picture)rub with little butter and serve hot.
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  • boulangere
    boulangere
  • pauljoseph
    pauljoseph
  • shayma
    shayma
  • superlambanana
    superlambanana

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10 Reviews

superlambanana
superlambanana March 9, 2016
yeah, not really!
First, fresh yeast or dry?
Second, what does it mean to leave the flour to ferment with pinch of yeast and salt (!!!) and little water (?!) How much water, how much salt?
Third, even without added water, if curd is yogurt and not some very dry substance, that quantity of flour with that quantity of fluids will give you nothing but a pancake batter. You need to triple the amount of flour to get soft dough. So do not waste your time with this. I did not read it carefully before trying to make it and I had to improvise.

If I wanted just a pretty picture to look at, I'd have gone to an image browser.
 
boulangere
boulangere September 24, 2011
Lovely as always, pauljoseph. I'm going to teach my students to make this on Monday to serve with a 3-rice salad.
 
boulangere
boulangere September 24, 2011
A question: I have some freshly made ricotta. Could we use that in place of the yogurt for the curd?
 
pauljoseph
pauljoseph September 24, 2011
http://www.food52.com/recipes/7849_mint_chutney boulangere you can use freshly made ricotta in place of the yogurt in this recipe
 
boulangere
boulangere September 24, 2011
Thank you pauljoseph. I'll post a photo for you if it turns out well.
 
pauljoseph
pauljoseph November 17, 2009
Thank you shayam
Gale -Maida (all-purpose flour) and atta (Wheat flour)
Curd is plain yogurt
 
shayma
shayma November 17, 2009
beautiful photo of a naan. would love to use it to mop up just a simple bowl of dahl with mango achaar.
 
pauljoseph
pauljoseph March 26, 2011
thank you for you comment
 
Gale
Gale November 17, 2009
Is 'Maida' atta flour? and by curd I am assuming you mean yoghurt ( hope so since that is what I have going)
 
pauljoseph
pauljoseph March 26, 2011
Yes Gale