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Naan Bread

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Categories: Comfort Foods, Snacks
Type: Desserts and Baked Goods

This Indian flat bread is traditionally cooked in a clay oven called a tandoor, but a hot home oven works just as well

Prep Time: prep 20 mins, plus resting

Cooking Time: cook 9 mins

Serves: makes 4 breads

Ingredients:

  • 3 / 4 cup tepid water
  • 1 / 2 cup plain full-fat yogurt
  • 4 tbsp butter, melted
  • 1 1 / 2 tsp salt
  • 1 tsp sugar
  • 3 1 / 2 cups bread flour, plus more for rolling the dough
  • 1 1 / 4 tsp instant yeast
  • 2 tsp black onion seeds
  • 50g ( 2oz) ghee or butter, melted
Naan Bread photo

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Directions:

  1. Combine the water, yogurt, melted butter, salt, and sugar in a large bowl.
  2. Stir in 1/2 cup of the flour and the yeast, then enough of the flour to make a soft dough. On a lightly floured work surface, knead the dough for 5 minutes, adding more flour as necessary, but keeping the dough soft, until the dough is smooth. During the last minute or so, knead in the onion seeds and shape into a ball.
  3. Place the dough in a lightly oiled bowl and turn to coat with the oil. Cover with plastic wrap and let stand in a warm place until doubled in volume, about an hour.
  4. Place two large baking sheets in the center and top third of the oven and preheat to 500F (260C). Knead the dough for a minute until smooth. Cut dough into 4 equal pieces and roll each into an oval about 10in (24cm) long.
  5. Carefully transfer the breads to the baking sheets in the oven. Bake for 6 minutes, until puffed. Transfer to a wire rack. Position a broiler rack about 6in (15cm) from the heat and preheat the broiler. One at a time, broil the breads 30 seconds on each side until blistered and browned lightly. Serve warm.
Tips:
  • prep 20 mins, plus resting; cook 9 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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