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Naan (Tandoor-Baked Bread) Recipe
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RECIPES OF INDIA
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The bread gets its characteristic tear-drop
shape from the way the dough droops as it cooks on the walls of the tandoor
Ingredients : |
| 500 g |
Plain flour, all-purpose |
| 125 ml |
Milk |
| 1/2 tsp |
Baking powder |
| 1 tsp |
Salt |
| 1 tbsp |
Sugar |
| 4 tbsp |
Cooking oil |
| 1 tsp |
Nigella seeds |
| 4 |
Eggs |
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Method :
- Sift the flour, baking powder and salt together into a bowl
and make a well in the middle.
- Mix milk, sugar eggs and 2 tablespoons of oil in a bowl.
- Pour the mixture into the center of the flour and knead,
adding more water if necessary to form a soft dough.
- Add remaining oil, knead again, then cover with a damp cloth
and allow dough to stand for 15 - 20 minutes. Now knead the dough again, this time, cover
and leave for 2 to 3 hours.
- Approx. 30 minutes before naan is required, turn the oven to
maximum heat.
- Divide the dough to about 8 - 9 balls and allow to rest for
3 minutes, and sprinkle a baking sheet with nigella seeds.
- Shape each of the dough ball with the palm to make an oval
shape.
- Bake until puffed up and golden brown. Serve hot.
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