这个Naan已经做了有好几个礼拜了但是整理得很慢，迟迟都贴不上来。那天Cass在她的印度咖哩沙丁鱼贴子提起Naan,我就和她说我做了Naan，但是我不是太喜欢上面包的贴子所以都让别的贴子先上了。Cass说等我的印度post等了很久。。。Cass啊，你都从印度饭煮到华人饭了我的贴子才上来, 真的很慢。。呵呵。。。！
也煮了Butter Chicken来配这个面包，butter chicken没什么技巧，只是买便的paste跟着包装的指示来做就是了。今天就在这里和大家分享这个印度面包－Naan。
也煮了Butter Chicken来配这个面包，butter chicken没什么技巧，只是买便的paste跟着包装的指示来做就是了。今天就在这里和大家分享这个印度面包－Naan。
Naan
Ingredients: (Makes 6 x 25cm naan)
150ml lukewarm
milk
2 tsp caster sugar
7g (2 tsps) dried
yeast
450g plain flour
1 tsp salt
1 tsp baking
powder
2 tbs vegetable
oil, plus extra for greasing
150g plain yoghurt
1 egg, lightly
whisked
Method:
1. Combine the
milk and sugar in small bowl, sprinkle over the yeast and set aside for 5-6
minutes or until foamy.
2. Sift the flour,
salt and baking powder into a large bowl. Add the yeast mixture, oil, yoghurt
and egg. Stir with a wooden spoon to
form a coarse dough.
3. Turn out onto a
lightly floured work surface and knead for 10 minutes or until elastic. (I used
a mixer with hook attachment, mix on medium to high speed until dough become
elastic).
4. Shape into ball
and place in an oiled bowl, turning to coat in the oil. Cover the bowl with
plastic wrap and set aside in a warm, draught-free place for 1 hour or until
double in size.
Because of the cold weather, I put my dough in the microwave oven with hotpack to maintain a warm environment for proofing.
5. Preheat oven to
240C. Pre-heat a large, heavy-based baking tray in the oven.
6. Knock back the
dough with just one punch to expel the air and divide it into 6 equal portions.
Roll each portion into a ball, place on a lightly greased baking tray and cover
with plastic wrap.
7. Working with
one ball at a time, use a rolling pin to roll out a lightly floured work
surface into a rough oval about 25cm long and 13cm wide.
8. Working
quickly, remove the hot baking tray from the oven and slap 2 naan onto it.
Immediately place in the oven and bake for 3 minutes or until puffed. Transfer
to a large tea towel to keep warm . Repeat to cook the remaining naan.
9. Change the oven
setting on the highest heat. Grill each naan, about 10cm from the heat (I
placed the baking tray on the top rack) for 45-60 seconds each side or until
lightly scorched.
Variations:
Coriander and Garlic naan:
Chopped garlic and
pan fried until fragrance. Set aside.
Finely chopped
coriander. Set aside
Divide the dough
into 12 balls, working with 2 balls at a time, roll out to oval shapes about
25cm long. Spread garlic and coriander over one rolled portion of the dough.
Cover with the other rolled portion and press the edge to seal the filling
inside. Cook as above.
Cheese Naan:
To make cheese
naan, simply replace coriander and garlic with tasty grated cheddar cheese and
follow with the above (coriander and garlic naan) steps.
