💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › recipe178.t… captured on 2022-06-11 at 22:33:06.
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Title: NAAN BREAD
Categories: Indian, Breads
Yield: 4 servings
2 oz Fresh yeast, or
3 tb Yogurt
1 1/2 lb Fine whole wheat flour
1 ts Wild onion seeds
Lukewarm water
Melted butter or ghee
(1) Using the yeast, water and flour, follow the
recipe for unleavened bread below. Add the seeds.
(2) Divide the dough into four equal parts.
(3) Roll each part into a teardrop shape at least 1/4
inch thick. (4) Preheat the grill to three-quarters
heat, cover the rack pan with foil, and set it in the
midway position. (5) Put the naan on the foil and
grill it. Watch it cook (it can easily burn). As
soon as the first side develops brown patches, remove
it from the grill.
(6) Turn it over and brush the uncooked side with a
little melted ghee or butter.
(7) Return it to the grill and cook it until it is
sizzling. Remove. (8) Repeat stages 5-8 with the
other three naan. Serve at once. LEAVENED BREAD:
(1) Dissolve the fresh yeast in a little lukewarm
water. (2) Put the flour in a *warmed* bowl, make a
well in the center, and pour in the yeast. Yogurt can
be used instead of the yeast by non-vegans. (3) Gently
mix into the flour and add enough water to make a firm
dough. (4) Remove from the bowl and knead on a floured
board until well combined.
Return to the bowl and leave in a warm place for a
couple of hours to rise.
(5) Knock back the dough by kneading it down to its
original size.
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