Naan Bread Recipe by Manjula, Indian Vegetarian Gourmet

Video teaser on how to make Naan Bread at your home, hope you enjoy this video.



INGREDIENTS:
Recipe makes 6 Naans
2 cups all purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons oil
21/2 tablespoons yogurt
3/4cup look warm water
1 teaspoon clear butter or ghee
1/4 cup all purpose flour for rolling

Indian Breads Is Naan Bread

Bread is inherent onto the dining culture of India. It is in the main acknowledged as roti in the local language. The growth of a wide range of cereals and grains in the country has led to the preparation of different types of breads. Each differs from the other in the ingredients used, in the shape, size, and the taste. The cooking method too differs openly from one part of the country to a higher. The Indian bread is generally composed of flour made of wheat, rice, corn or lentils. It is known differently in the different parts of the country. It is named variously as phulka, chapati, paranthas, rumali, naan, puri, phefras, do-patris and bhatia.

A majority of the Indian bread is constructed of of wheat and can be broadly divided into three kinds : bread that is roasted on a griddle, bread that is fried and bread that is baked.

The most frequently found form of the Indian bread is the roasted shape, known as chapati. This kinda bread is unleavened and is made from of only flour and water. The Dough is prepared and the bread is rolled out of it. At times the bread is puffed out by dropping the bread on hot coals for several minutes. This type of bread is called phulka. At times the bread is kneaded with milk and water and is very thin. In western India these are known as khakras. The next variant of the roasted bread is the rumali which will be made by stretching the dough with hand and tossing it several times in the air before roasted it.

Fried breads are in addition to this openly popular in India. These refer to the breads which are shallow fried in fat after being rolled out into a triangular or a square shaped size. Now and then there are seasonal vegetables, potatoes or fenugreek that are added to the dough. These breads really are termed paranthas. Another type of fried bread is the puri. These are round, puffy and are deep fried in oil. At times poppy seeds or lentils are added to the dough to bring a different flavor to the puris. These are generally served during festive occasions. A staggeringly popular south Indian specialty is the dosa that is made by spreading a batter of rice and urad bean on an oiled pan.

An element of sorts of Indian bread are baked in modern electric ovens or the Indian styled ovens called tandoor. On one of the very popular particular baked bread is the naan. The dough for the naan is leavened before being baked in the tandoor. Typically nigella seeds or saffron water is added to give it a distinct flavor. Now and again garlic paste, dates, farm cheese (paneer) or almonds are also added to the dough to give it a different taste.

Indian breads are forever served to the complement of vegetables, sweet dishes and curries. Bread is a staple food of a majority of the Indians. Most of the Indian families consume bread for all the three meals of the day. Indian breads consist complex carbohydrates as well as a good amount of dietary fiber and make for a nutritious and wholesome serving size.

Home Made Naan Bread Recipes

I love this recipe. I took it while studying with Indian exchange student. Wait and see 'till you copy this! It puts ordinary store bought and yet some restaurant naan bread to shame.

Naan bread is best made in tandoor ovens upon which they are slapped unofficially of the hot clay oven until completely ready.

The majority of of us in the West never have tandoors so we certainly have to resort to established ovens. Don't worry about that though - I have perfected the recipe at this site for the home chef!.

*Take note this recipe serves for six people

INGREDIENTS for Naan Bread

• 325ml hot milk. (Not too hot, just hot enough that you can still touch it without burning yourself)
• 2 Tablespoons sugar
• 1 teaspoon salt
• 2 Tablespoons dry active yeast
• 1000 g (2 lbs) plain flour
• 325ml (10 fl oz) plain Greek yoghurt
• 3 whisked free range eggs
• 3 Tablespoons melted butter

Pour the milk, yeast and sugar into a warm bowl. Stir the mixtures briskly by a whisk broom right until the yeast is disbanded and the mixture turns frothy. Topper tightly with plastic wrap for about 20 minutes.

The yeast will quickly rise up.

In a separate large bowl, add the flour, salt, baking powder, plain yogurt and whiped eggses.

Shortly after around 20 minutes add the frothy milk and yeast mixture to the bowl containing the flour. Mix it all together into a ball so rub for about 10 to 15 minutes.

Erstwhile the kneading is done, put the dough ball into a bowl and mattress topper with a wet material to rise in a warm place for an hour. It should double up in size.

Meanwhile, heat your oven to the highest setting.

If you have a pizza stone or two put them in the oven to heat up. If not, a cookie sheet will do.

Now separate the dough ball into two balls then roll them out into one inch thick tear drop naan shapes or the shapes of your choice. Place the naan onto the cookie sheet and brush with the butter.

Allow to bake in the oven, releasing once or twice until naan bread is light brown and the centres are soft and puffy. Then you can enjoy your favorite naan bread at home.