Butter Naan
Naans is a bread about which I am very choosy as to where I eat them. I am so particular about its texture and the softness, that I hardly end up ordering them in a restaurant. I got inspired my this recipe from one of Julie Sahni’s Naan recipes. Its simply fantastic and delicious. easy to make and absolutely has that melt in the mouth flavor. I have tried the different versions of this recipe and all have turned out very very well. The easiest of them is an oven as you can keep multiple at a time (if you have a big size oven).
These naans are so delicious that you can have it as a tea time snack as well or serve it hot along with your favorite vegetable/gravies. The naans tasted great the next day after being refrigerated. We just had to heat them on the gas flame and they were just as soft and delicious.
Naan
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired.
GRILLING NAANS
All Purpose Flour ? 2cups
Whole wheat flour ? 1 cup
Yeast ? 1tbsp
Yogurt ? ½ cup
Baking Powder ? 1tbsp
Sugar ? 1tbsp
Salt ? 2tsp
Oil ? 2tbsp
Method:
Whisk flours, salt, baking powder, yeast and sugar in a large mixing bowl.
Add 1 cup luke warm water (around 110ºF?a few degrees up or down is completely OK), oil and yogurt. Mix until the ingredients come together into a ball (add more water or flour as needed).
Remove on to a floured surface and knead lightly until the dough is soft and smooth, about 5 minutes.
Lightly oil the bowl and slide the dough back; cover with plastic wrap and allow to rise for 1-2 hours or until the dough doubles in volume.
Punch down and divide the dough into small balls depending on how big you want your naans. Place them on a baking sheet, cover with plastic wrap and let rise for 45 mins to 1 hour or until doubled in volume.
Next roll them out into a circle and slightly stretch or pull on the ends to form an oval shaped naan. Brush them lightly with oil and stack them until ready to grill.
Now to the easy part; grilling. Have the grill preheated and ready to roll: Place the oiled side down on the grill and let cook for about 1 minute. To get those beautiful grill marks, turn the naan at 45 degrees and grill again for 45 seconds. Oil the top side, turn it over, cover and grill for another 1-2 minutes. Remove and enjoy hot with your favorite curry.
Whisk flours, salt, baking powder, yeast and sugar in a large mixing bowl.
Add 1 cup luke warm water (around 110ºF?a few degrees up or down is completely OK), oil and yogurt. Mix until the ingredients come together into a ball (add more water or flour as needed).
Remove on to a floured surface and knead lightly until the dough is soft and smooth, about 5 minutes.
Lightly oil the bowl and slide the dough back; cover with plastic wrap and allow to rise for 1-2 hours or until the dough doubles in volume.
Punch down and divide the dough into small balls depending on how big you want your naans. Place them on a baking sheet, cover with plastic wrap and let rise for 45 mins to 1 hour or until doubled in volume.
Next roll them out into a circle and slightly stretch or pull on the ends to form an oval shaped naan. Brush them lightly with oil and stack them until ready to grill.
Now to the easy part; grilling. Have the grill preheated and ready to roll: Place the oiled side down on the grill and let cook for about 1 minute. To get those beautiful grill marks, turn the naan at 45 degrees and grill again for 45 seconds. Oil the top side, turn it over, cover and grill for another 1-2 minutes. Remove and enjoy hot with your favorite curry.
Naan
he most familiar and readily available varieties of "naan" in Britain (and other Western countries) are the South Asian varieties. In Iran, from which the word ultimately originated,[9] nān (نان) does not carry any special significance, as it is merely the everyday word for (any kind of) bread. On the other hand, naan in South Asia usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati). Generally, it resembles pita bread and, like pita bread, is usually leavened with yeast; unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava
