Monday, 23 July 2012

Naan Bread (Coriander+Grarlic/Cheese Naan)

Naan做了有好几个礼拜了但是整理得很慢,迟迟不上来。那天Cass在她的印度咖哩沙丁鱼子提起Naan,我就和她我做了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。

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

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.


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.

Recipe adapted from : Mastering the Art of Baking by Anneka Manning pg.208