Naan

Naan Indian Bread
I already apologize to my friends from India for not using a traditional Naan recipe, I am still working on trying to convince my hubby to build a tandoor :-)

This recipe was given to me by my sister in law, as I said, is not a very traditional one but is so full of flavor that you might want to bake it simply to enjoy with some tasty dips, with a nice glass of wine and celebrating life.

If you love Indian Food you might also want to check this recipe:

Enjoy it! 


 Naan
 yield 6 breads

2/3 lukewarm water

1 teaspoon dried bread yeast
1 teaspoon caster sugar
2 cups white bread flour plus some to knead
1 teaspoon salt
1/3 cup soft Ghee
2 tablespoons natural yogurt (no flavor!)
Chopped Garlic, Kalonji /Nigella Seeds, Cumin Seeds to garnish (optional)
In a small bowl mix the water, the yeast, sugar, salt and dissolve the yeast.   Add enough Flour to the yeast mixture to make thick paste.  Cover and Leave it proofing for 10 minutes.
Stir in the Ghee, the yogurt and slowly add the flour, mixing with a spoon and with your hands once the dough becomes ticker.    Put the dough in a clean and flour dusted surface and knead for about 5 min, adding a bit of flour if necessary – just enough flour to form a ball of dough, it is a very soft dough.
Grease a bowl with some Ghee and put the ball of dough to rise covered with a dump tea towel for one hour and half / two hours, depending on how warm is your kitchen.
Heat a baking/pizza stone in the oven for at least 15 min to 240C.        
Punch down the dough, divide it in 6 and open it discs (no need to be perfect, rustic is prettier) and if you want top it with the garnish of your choice, pressing to the bread so they will stick to it – the ones in the photo have been topped with cumin seeds and chopped garlic.  
Bake the bread in batches (I can only fit two of them each time in my pizza stone) for about 10 to 15 min, turning the bread in the middle of the time, until lightly gold.
     

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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