What is the Recipe for Naan Bread

Question

What is the Recipe for Naan Bread

Answer 1

Ingredients

For the dough

250g/9oz plain flour

2 tsp sugar

½ tsp salt

½ tsp baking powder

110-130ml/3½-4½fl oz milk

2 tbsp vegetable oil, plus extra for greasing

For the topping

nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander

1 tbsp butter, melted, to serve

Method

1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.

2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.

3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls.

4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.

5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.

Answer 2

i dont really know...

try to google it....

but, i just wanna say

i like naan bread with curry!!

love it!!

Answer 3

Ingredients:

500g low gluten flour (cake flour)

175ml hot milk

100g plain yoghut

1 tsp baking powder

1/2 tsp baking soda

2 tsps yeast

2 tsps sugar

1 tsp salt

1 tbsp olive oil

1 egg

Method:

1. Sift flour, baking powder and baking soda. Mix the three with yeast and pour into a clean mixing bowl.

2. Put egg, sugar, salt, oil, yogurt and hot milk into mixing bowl. Mix and knead for 10 minutes until dough is not sticky.

3. Grease another mixing bowl. Shape the dough into a ball with your hands. Put dough into the greased mixing bowl. Cover with plastic wrap. Allow dough to prove until it doubles in size under 25-28C for 45 minutes.

4. Press excessive air out from dough. Divide into 8 equal parts. Roll each part into a ball with your hands. Cover them in a dry towel and rest them for 15 minutes. Roll dough into discs about 5mm thick.

5. Heat pan. Switch to low heat and pan fry the flatbread for 2-3 minutes on each side until golden. Serve naan with curry sauce as a dip.

Answer 4

INGREDIENTS

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

**I loved the taste of this bread because it's so close to what's served in some of my favorite Indian restaurants. I omitted the garlic. Instead of grilling, I cooked the naan in a large saute pan after I brushed both sides with melted butter. Make sure you don't add too much flour when you're kneading, or the dough will be stiff. Add just enough flour to have the dough just barely clean the sides of your mixing bowl. If you're having problems with the dough not rising (maybe it's not warm enough in your house), try putting it in a warm oven (200F) with the door open and covered with a damp towel.

Answer 5

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted





DIRECTIONS

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.  

Answer 6

1 teaspoon dried active yeast

1/2 teaspoon sugar

1/2 cup warm water, about 110 degrees F

1 cup all-purpose flour, plus more as needed while kneading

1/2 teaspoon salt

1/4 cup clarified butter or vegetable oil, plus 1 teaspoon

In a glass-measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes.

Oil a small bowl with the remaining butter or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour.

Preheat the oven to 400 degrees F.

Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface. Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes.

Serve immediately.