Naan Bread-How to....

[coro...@my-dejanews.com]

I always thought Naan Bread was made in a Tandoori Oven, but while in Kuala
Lumpur I saw it being made on a griddle, sort of the same way you might make
pancakes. It was delicious. Anyone have any clues on recipes for this method ?

Coronajoe/Curry Addict

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[Malcolm Loades]

In article <6q71dr$48v$1...@nnrp1.dejanews.com>, coro...@my-dejanews.com
writes

>I always thought Naan Bread was made in a Tandoori Oven, but while in Kuala
>Lumpur I saw it being made on a griddle, sort of the same way you might make
>pancakes. It was delicious. Anyone have any clues on recipes for this method ?

I cook mine on a gas BBQ which has a lid, I let the thing heat up for at
least 20 minutes on full power which makes it as hot as a tandoori.

I don't measure the ingredients but I'll try and describe how it goes -
I guess I use bread flour at the rate of around 3oz per naan. Add some
salt to the flour and put the lot in the food processor. I use fresh
yeast which has been started to work in a tablespoon or so of warm
water. This added to the flour, while the processor is running, at the
same time as the liquid which is 50/50 warm water and warm yoghurt mixed
together. Add the liquid slowly until the dough forms a ball - then add
a bit more! You're looking for a softer, wetter, mixture than regular
bread dough ... but not a batter. It will be quite sticky when you take
it out so lots of flour is needed on your hands. Place in a bowl, cover
and leave somewhere warm for an hour or so unitl its doubled in size.
Knock it back and roll out into naans about 6mm (1/4") thick - lots of
flour needed on the board and your hands.

Lift the lid off the BBQ and put the naans on the grid, replace the lid
and leave for 1 minute, then check. The naans will have puffed up and
bubbled, when the underside looks done turn over for a few seconds to
finish the top. The whole cooking time is only around 2 minutes.

Sometimes I add kolanji (onion seeds) to the dough mix.

Malcolm.

[Robin Cowdrey]

I have never tried this recipe. Our supermarkets have them
now and it's too easy to buy them rather than bake them. I
think the recipe is from Canadian Living Magazine and I've
never had a failure with their recipes. If you try it let
me know if it works..it might encourage me to try it myself
: )

Robin

----- Now You're Cooking! v4.60 [Meal-Master Export Format]

Title: Naan Bread
Categories: BBQ, breads
Yield: 8 servings

1-1/2 c warm water
2 tb granulated sugar
1 tb active or quick-rising dry
-yeast
1 ea egg yolk
2 tb butter; melted
2-1/2 ts salt
3/4 c whipping cream; warm
1/4 c milk; warm
6 c all purpose flour
2-1/2 ts baking powder

In large bowl, whisk warm water with 1 teaspoon of the
sugar. Sprinkle in
yeast; let stand for 10 minutes or until frothy. Whisk in
remaining sugar,
egg yolk, butter and salt. Stir in cream and milk. With
wooden spoon,
briskly stir in 5 cups of the flour and baking powder to
make soft dough.
Turn out onto lightly floured surface; knead for 10 to 12
minutes, adding
enough of the remaining flour if necessary to make dough
smooth and
elastic. Place in greased bowl, turning to grease all
over. Cover with
plastic wrap; let rise in warm, draft-free spot for 45
minutes or until
doubled in bulk. Punch down
dough.
Divide dough into 8 pieces and roll into balls; cover and
let rest for 10
minutes. Gently stretch or roll into teardrop shape about
1/4-inch thick.
Place on rimless baking sheets; cover and let rise for 15
minutes.
Place dough directly on grill over medium-high heat; cover
and bake for 3
to 4 minutes per side or until puffed and no longer moist
and doughy

inside.

-----

coro...@my-dejanews.com wrote:
>
> I always thought Naan Bread was made in a Tandoori Oven, but while in Kuala
> Lumpur I saw it being made on a griddle, sort of the same way you might make
> pancakes. It was delicious. Anyone have any clues on recipes for this method ?
>

[amanda]

SPICY PITA BREAD (Sunetra)

1 C. wheat flour
1 C. chickpea flour
1/2 onion, chopped
1 TBS coriander leaves
1 tsp salt
1/2 tsp turmeric
1 tsp cumin/coriander powder
1/2 tsp chili pepper
pinch hing
1/2 C. water
Mix all ingredients. Roll into balls. Flatten with wet hands on wet
paper towel. Make 3-5 holes with fingertip. Drop with towel onto hot,
greased griddle. Add few drops of oil. Flip once with spatula. Cook
until browned.

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