Naan - Indian Bread.
It is a south Asian food type. It has become favourite for all who likes north Indian food. Made of maida (all purpose flour).
Naans are traditionally made in tandoor, heat in tandoor is generated by charcoal or wood fire. Temperatures in this kind of real tandoor ranges from 800 - 900 F.It can also be made in our oven at home but it may not go up-to temperature that's in traditional oven.
Steps are not so easy but once its all done and while tasting it, you will feel the pleasure and will feel worth going through all this steps.Its a time consuming process but all the time you spend will make it more tastier.
Naan can be made with egg or egg-less. The recipe here is egg-less. I used yeast in place of egg to make naan so soft and pillowy.
About yeast -
Yeasts are microorganisms. It is used as leavening agent in baking breads. Here i use dry yeast and it is rapid raise yeast. To activate dry yeast we need warm water and the temp should not exceed 140 C. And also it need some sugar to activate it.
Rapid rise yeast is a type of yeast which is of granular size. Other types of dry yeast are Instant yeast and Active dry yeast. Use of rapid rise yeast minimizes your time of preparation.
Preparation time - 2 hrs
Cooking time - 5 mins each
Ingredients:
Maida (All purpose flour) - 3 cups
Yeast - 1 tsp
Warm water - 1 cup
Sugar - 1 tsp
Salt as required
Yogurt - 2-3 tsp (room temperature)
Clarified Butter/ Ghee - 3 tsp
Method:
Activating yeast:
1) Heat water in a bowl not exceeding 140 C. Just a warm water.
2) Add 1 tsp of sugar to the water stirr it and then add rapid raise yeast into it.
3) Close the lid and keep it aside for 15 - 30 mins.
Making Dough:
1) Take all purpose flour in a seiver with required salt and seive it 2 times to remove residues.
2) Once the yeast is risen (water becomes foamy) add clarified butter, yogurt (curd) and maida flour little by little to the water and mix well.
3) Dough for naan should be sticky and not as chapati dough. Should be really sticky. If you find dough is dry add yogurt ( curd) to make the dough sticky and the use of curd makes the dough puff more.
4) If you don't want to add more yogurt you can add warm water. Now if your dough is soft and sticky, then its ready to raise.
5) If you have oven at home place the dough in your oven by just turning your oven light on and not with temperature. Let it raise for 30 mins. If you not have oven just keep it in room temperature for 1 hr.
6) After 30 mins, you will notice that the dough is risen than the amount you kept.
7) Take out from the oven and its time to make naan balls. You will need a lot of dusting as our dough is too sticky.
8) Make balls in the size u need but not small as for chapati.
9) Again place it in oven with lights on for another 30 mins/ at room temperature for 1 hr.
10) The naan balls will again doubles its size.
11) Preheat oven to 500. Take each ball and roll with rolling pin and not too thin. it should be 1/2 inch thick. Usually naans all are of triangle shape to get it, after rolling just pull the naan from one side. Or you can fold it into a triangle and again roll it to get this shape.
12) Place rolled naan in a oven pan or plate and place it in the oven. Set timer upto 5 mins. This is on baking mode. After 5 mins change to broil at high for 3 - 5 mins.
13) Take it out and you will see some burning marks thats the way it should be. Spread butter on naan and its ready!!!! Give it a bite when its hot.
14) Can also do it in stove top if you do not have oven at home.
14) Serve it with any spicy curry and enjoy.
Note:
1) Whatever you use for Naan use it in room temperature. If you are planning to do naan take yogurt out from refrigerator and bring to room temperature before use.
2) You can replace yogurt with baking powder and baking soda.
3) You can store Naan for 15 days
4) Toppings like Garlic, onion, cilantro can be done while rolling.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
It is a south Asian food type. It has become favourite for all who likes north Indian food. Made of maida (all purpose flour).
Steps are not so easy but once its all done and while tasting it, you will feel the pleasure and will feel worth going through all this steps.Its a time consuming process but all the time you spend will make it more tastier.
Naan can be made with egg or egg-less. The recipe here is egg-less. I used yeast in place of egg to make naan so soft and pillowy.
About yeast -
Yeasts are microorganisms. It is used as leavening agent in baking breads. Here i use dry yeast and it is rapid raise yeast. To activate dry yeast we need warm water and the temp should not exceed 140 C. And also it need some sugar to activate it.
Rapid rise yeast is a type of yeast which is of granular size. Other types of dry yeast are Instant yeast and Active dry yeast. Use of rapid rise yeast minimizes your time of preparation.
Preparation time - 2 hrs
Cooking time - 5 mins each
Ingredients:
Maida (All purpose flour) - 3 cups
Yeast - 1 tsp
Warm water - 1 cup
Sugar - 1 tsp
Salt as required
Yogurt - 2-3 tsp (room temperature)
Clarified Butter/ Ghee - 3 tsp
Method:
Activating yeast:
2) Add 1 tsp of sugar to the water stirr it and then add rapid raise yeast into it.
3) Close the lid and keep it aside for 15 - 30 mins.
Making Dough:
1) Take all purpose flour in a seiver with required salt and seive it 2 times to remove residues.
2) Once the yeast is risen (water becomes foamy) add clarified butter, yogurt (curd) and maida flour little by little to the water and mix well.
3) Dough for naan should be sticky and not as chapati dough. Should be really sticky. If you find dough is dry add yogurt ( curd) to make the dough sticky and the use of curd makes the dough puff more.
4) If you don't want to add more yogurt you can add warm water. Now if your dough is soft and sticky, then its ready to raise.
5) If you have oven at home place the dough in your oven by just turning your oven light on and not with temperature. Let it raise for 30 mins. If you not have oven just keep it in room temperature for 1 hr.
6) After 30 mins, you will notice that the dough is risen than the amount you kept.
7) Take out from the oven and its time to make naan balls. You will need a lot of dusting as our dough is too sticky.
8) Make balls in the size u need but not small as for chapati.
9) Again place it in oven with lights on for another 30 mins/ at room temperature for 1 hr.
10) The naan balls will again doubles its size.
11) Preheat oven to 500. Take each ball and roll with rolling pin and not too thin. it should be 1/2 inch thick. Usually naans all are of triangle shape to get it, after rolling just pull the naan from one side. Or you can fold it into a triangle and again roll it to get this shape.
12) Place rolled naan in a oven pan or plate and place it in the oven. Set timer upto 5 mins. This is on baking mode. After 5 mins change to broil at high for 3 - 5 mins.
14) Can also do it in stove top if you do not have oven at home.
14) Serve it with any spicy curry and enjoy.
Note:
1) Whatever you use for Naan use it in room temperature. If you are planning to do naan take yogurt out from refrigerator and bring to room temperature before use.
2) You can replace yogurt with baking powder and baking soda.
3) You can store Naan for 15 days
4) Toppings like Garlic, onion, cilantro can be done while rolling.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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