!~*AdOrAbLe*~!
01-26-2010, 06:18 PM
http://coconutchutney.org/blog/wp-content/uploads/2007/04/naan_1.jpg
Baking Naan for the first time can be a little intimidating, after all Naan’s are associated with blazing hot tandoors and skillful tandoor handlers(is there a better term?) shaping the Naan with a few, fast flicks of the wrist and laying it in the tandoor for a few minutes and then pulling out a beautiful Naan with crisp edges seared by the heat, and a soft interior that soaks up curries and kormas.
Tandoors are not yet available in a stove top version, and so the next best thing is baking them in a conventional oven. The results are fabulous, there is no need for defrosting frozen Naans or doing without them anymore. A few minutes, some elbow grease (a.k.a Tyler Florence) and you have delicious Naans and your home is filled with a heady aroma that only freshly baked bread can bring.
http://coconutchutney.org/blog/wp-content/uploads/2007/04/naan_2.jpg
Ingredients:
(Makes 6)
1. 4 cups Flour
2. 1 Pack (1/4oz)Active dry Yeast
3. 1 cup warm Water
4. 2 tsp Sugar
5. 2 tsp Salt
6. 3 Tbsp Oil
7. 3 Tbsp Yogurt
8. 1 Egg
9. 1 tsp Dry Basil leaves + Olive oil for basting
Method:
Stir in yeast and sugar into a cup of warm water. Let is sit till it starts foaming.
Mix in flour, salt ,egg, yogurt, oil and yeast mixture and knead till the dough is soft to the touch (5-6 minutes). Grease a mixing bowl with oil and transfer the dough to this bowl. Let the dough rise to double its size, punch this dough down and let it rise again. Preheat oven to 550 F. Divide the dough into six equal portions and stretch into an oblong shape and place it on a greased cookie sheet covered with silver foil. Brush tops with olive oil and sprinkle dried basil leaves( or any other dried herbs of your choice). Bake the bread for 4-5 minutes till the naan puffs and golden brown spots start appearing (since the oven is on high temperature the bread gets done quickly). Serve hot.
http://coconutchutney.org/blog/wp-content/uploads/2007/04/naan_4.jpg
Baking Naan for the first time can be a little intimidating, after all Naan’s are associated with blazing hot tandoors and skillful tandoor handlers(is there a better term?) shaping the Naan with a few, fast flicks of the wrist and laying it in the tandoor for a few minutes and then pulling out a beautiful Naan with crisp edges seared by the heat, and a soft interior that soaks up curries and kormas.
Tandoors are not yet available in a stove top version, and so the next best thing is baking them in a conventional oven. The results are fabulous, there is no need for defrosting frozen Naans or doing without them anymore. A few minutes, some elbow grease (a.k.a Tyler Florence) and you have delicious Naans and your home is filled with a heady aroma that only freshly baked bread can bring.
http://coconutchutney.org/blog/wp-content/uploads/2007/04/naan_2.jpg
Ingredients:
(Makes 6)
1. 4 cups Flour
2. 1 Pack (1/4oz)Active dry Yeast
3. 1 cup warm Water
4. 2 tsp Sugar
5. 2 tsp Salt
6. 3 Tbsp Oil
7. 3 Tbsp Yogurt
8. 1 Egg
9. 1 tsp Dry Basil leaves + Olive oil for basting
Method:
Stir in yeast and sugar into a cup of warm water. Let is sit till it starts foaming.
Mix in flour, salt ,egg, yogurt, oil and yeast mixture and knead till the dough is soft to the touch (5-6 minutes). Grease a mixing bowl with oil and transfer the dough to this bowl. Let the dough rise to double its size, punch this dough down and let it rise again. Preheat oven to 550 F. Divide the dough into six equal portions and stretch into an oblong shape and place it on a greased cookie sheet covered with silver foil. Brush tops with olive oil and sprinkle dried basil leaves( or any other dried herbs of your choice). Bake the bread for 4-5 minutes till the naan puffs and golden brown spots start appearing (since the oven is on high temperature the bread gets done quickly). Serve hot.
http://coconutchutney.org/blog/wp-content/uploads/2007/04/naan_4.jpg