Wednesday, July 28, 2010

Naan Bread | 14 comments:


I never fail to order garlic Naan and Puri whenever I dine in Northern Indian restaurants.  My first attempt at making Naan was edible except that the butter, oil and yoghurt in it made it very heavy and I had to drag my feet to get up and do the dishes after eating two, 4 inch round pieces.  Not to be outdone, I tried again and this time without the butter and it wasn't a disappointment after all.  Served this Naan bread with 'instant' Curry Kapitan ........ yummy!










This Naan bread is not heavy, but then after enjoying it and rounding it up with a hot cup of tea, you can feel that you're getting 'heavy'!

Ingredients  (Makes 6 pieces of Naan bread)
  • 8 oz plain flour
  • 2.1/2  tbsp low fat yoghurt
  • 2  Tbsp canola oil + a bit extra for coating the dough
  • 1/2 level  tsp salt
  • 2  Tbsp chopped garlic- optional
  • 90 ml lukewarm water
  • 1  level tsp sugar
  • 1  level tsp dried yeast
Preparation
  1. Mix yeast with the lukewarm water, sugar, set aside for about 5 to 10 mins. for it to become frothy.
  2. Sift flour, salt into a mixing  bowl, mix well.
  3. Mix in the oil and yoghurt and the yeast mixture.
  4. Mix the dough into a ball and knead for about 10 mins.
  5. Coat the dough with a few drops of oil and and cover with a damp cloth, set aside in a warm place, and let it rise till double in bulk, about 1 hr. to 1 hr. 30 mins. or more, depending on the climate.  Dough should be springy when it's ready for shaping.
  6. Knock out some air from the dough and place the dough onto a floured surface.
  7. Meanwhile, preheat the oven to its highest temperature and place a baking sheet on the centre rack to heat it up, about 20 mins..
  8. Divide dough into 6 equal pieces, pat with some flour to form a ball.  You can add in the chopped garlic if you wish.  Roll out into an oval shape or an oblong, not too thin, about 1/4 inch thick.
  9. Brush some olive oil onto the hot baking sheet, arrange the Naan pieces and bake for about 7 mins, or till they puff up and lightly browned.  If the colour is too light, you can put it under the grill for a few seconds but do monitor.
  10. Serve hot with your favourite curry.

14 comments:

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  1. I have never try making one..me too loves naan bread. Yours looks good too :) and with those curry kapitan...gosh I would to have them for my breakfast :)

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  2. These naan look really good, I like to eat it with curry too, with a cup of teh tarik.

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  3. Beautiful home made naan. Love the colour and texture. I'm sure it tastes fabulous....just sooooo gooood with curry. I think I will just go to sleep after that....haha

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  4. Yummy! I love all kinds of flatbread!

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  5. Curry and naan is the best! But yeah, do feel quite heavy after.

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  6. the naan looks gd, yummy to go with curry

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  7. Thanks, Elin

    Jeannie
    After the teh tarik, difficult to walk!

    MaryMoh
    Huh, I think so too, lazy to move!

    Angie
    Flat bread can be so versatile!

    penny
    Totally agree with you, feel bloated! Ha, Ha!

    Thanks, Jess!

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  8. I love having naan with curry sauce! Yours look great. Bet your hubby loving this as well. Hope you're enjoying your day. Doing what? Gardening!
    Kristy

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  9. ya, Naan is very feeling, I love garlic Naan in one of the Mamak restaurant here, this remind me I have eat there soon.

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  10. oo love garlic naan! Yours looks very good!

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  11. I love naan bread. Great job with yours. Lovely recipe and instruction.

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  12. Kristy
    Yes, he likes it too. Not much time for gardening ever since I started blogging!

    Sonia
    Oh Yes, it's filling!

    pigpigscorner
    Thanks for compliment!

    Lazaro Cooks
    Thanks for visiting!

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  13. My hubby loves Naan Bread with Indian Curries while I prefer saffron basmati rice :)

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  14. Tigerfish
    Saffron Basmati rice is not so filling and heavey as naan.

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