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Indian Naan

Posted by on May. 1, 2010 at 9:19 AM
  • 5 Replies
  • 266 Total Views

I have not tried this yet.

1 1/2 teaspoons active dry yeast
2 cups bread flour
1 teaspoon salt
1/2 cup water -- plus
1 tablespoon water
2 tablespoons clarified butter
Additional clarified butter -- for dipping

Place yeast, flour, salt, water, and clarified butter in bread machine pan
in the order recommended by the machine's manufacturer. Select dough
setting.

At the end of the first kneading, remove the dough from the machine.
Allow to rest for ten minutes.

Place a 13- by 9-inch baking pan on the bottom of the oven. Preheat oven
to 500 degrees.

On a lightly floured work surface, cut dough into four equal parts. With
a lightly floured rolling pin, roll each piece to a 1/4-inch thick
free-form circle. Cover with a clean kitchen cloth, and let rest 20
minutes.

Lightly sprinkle tops with flour, and roll out as thin as possible. Place
one naan face down on preheated baking pan. Bake 60 seconds. Remove from
oven. It will still be white, although it may have a couple brown spots
like a flour tortilla. Place on a large plate, and cover with a clean
kitchen cloth to keep warm.

Continue baking remaining naan. Eat warm, dipped in or drizzled with
clarified butter.

This recipe yields 4 naan.

Comments: Naan, a white flour flat bread from India, is traditionally
made in a brick and clay tandoor oven. Wrap seasoned grilled meats,
seafood, or vegetables with pieces of naan. Naan should be served
immediately after preparing.


by on May. 1, 2010 at 9:19 AM
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Replies (1-5):
BornToRun84
by on May. 1, 2010 at 9:25 AM

 sounds good Im going to try it

michiganmom116
by Bakery owner on Jan. 7, 2012 at 12:07 PM

Has anyone tried this yet?

ZsMommy
by Baker's Apprentice on Jan. 7, 2012 at 5:12 PM

Hmmmm-I wonder how this comes out-I like Naan bread with hummous.

tomsMom2008
by Baker's Apprentice on Jan. 7, 2012 at 9:13 PM

I like naan with hummus too and I have been meaning to make some hummus ALL week!

michiganmom116
by Bakery owner on Jul. 1, 2012 at 12:53 PM

BUMP!

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