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.
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