Monday, November 20, 2006

Naan

" please do come back for my photos "

Naan Dough:

Milk - 1 cup (luke warm)
Sugar - 4 tspn
Yeast - 2 sachets


Mix these and leave it for 15 mins until needed. (please read notes)

Plain flour - 4 cups
Salt - 1/2 tsp
Baking powder - 2 tspn

Mix these in a large bowl .

Oil - 1 tbsp

Mix it to the above flour

Yoghurt - 2/3 cup

Bind these to above flour

Egg - 1 no. (whisk separately)

add this and mix again.

Now add the yeast mixture which you kept aside and bind, use more flour to combine, knead it to soft plaible dough. Keep covered and kept near warm place to double in size takes 6 hrs to rise.

Divide in to 12 equal portions and roll each ball to desired thickness in tear drop naan shapes.

Fry in a very hot dry heavy frying pan until puffed up and turnover for a min.

If you want to refrigerate you can do so, keep the naans in aluminium foil, wrap it up and refrigerate.

For Variations:

1) Garlic Twist:-

melt the butter add garlic paste to it , spread this mixture on naan on one side, keep the buttered side down and heat it on tawa, immediately smear butter on top and turn again and cook for a second, remove and serve.

Serve it with Butter chicken or Paneer dishes.

2) Peshawari naan:-

Carrot - 1 no. (skin removed and grated)
Almonds - 6 no. (grated thinly)
Sultanas - 6 no.
Sugar - 4 tsp


First microwave these 4 mins.

Rose water - 1 tsp

add rose water to the above cooked mixture. mix every thing and keep it cool. Stuff these in naan just like as you do for stuffed paratha. and cook as above excluding garlic paste, smear it melted butter on top.

Notes:-

The more you cook naan second time on tawa it becomes harder.

If you boil milk and add yeast to it, the yeast will die and it won't rise. So you need to heat it until luke warm only. yeast is living organism to live it needs sugar to munch in, thats why you add sugar. If you add more salt yeast won't like it. It's my theory. check it out yourself.

© 2006 by Rajani Rayudu

4 comments:

DURGA said...

hey hi rajini i just saw all ur recipies i learned a lot.actually i am the head chef in one of the indian restaurants in melbourne.i want to ask one thing about naan,by adding yeast can we use the dough next day.because it is smelling differnt.without yeast i cant see the pluffyness in naan.is there any other solution for this.pls let me know.

Rajani Rayudu said...

Hi Durga,
sorry for late reply. yes It stays good for 1 week too. I don't know any alternatives. even egg less one worhs good.

cheers
rajani

DURGA said...

thanks a lot dude.keep rocking,wish u all the best

Rajani Rayudu said...

Hi Durga,

You are welcome.

cheers
rajani