| Nancree |
I'm nuts about it, but never tried to make it. Any help out there?
Nancree
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| Victor Sack |
Nancree <nancree@aol.comnonono> wrote:
> I'm nuts about it, but never tried to make it. Any help out there?
Butter a form or baking sheet, put the naan breads in/on it and cook
under the broiler about 2-3 minutes on each side, depending on how hot
the broiler is and how thin your naan is (you'll probably have to
experiment).
Victor
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| malarkey |
"Nancree" <nancree@aol.comnonono> wrote in message
news:20041211234739.06555.00001142@mb-m22.aol.com...
> I'm nuts about it, but never tried to make it. Any help out there?
Use a pizza stone.
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| kalanamak |
Nancree wrote:
>
> I'm nuts about it, but never tried to make it. Any help out there?
> Nancree
From an old post of mine:
Starter
1 cup plain yougurt, buttermilk, or sour cream
1/2 cup bread flour or all purp
1 peice of leftover dough or a pinch of yeast
Dough
all the starter
2 eggs lightly beaten
1 T sugar
3-4 cups bread flour or all purp
1 T baking powder
1/4 teas baking soda
1/2 teas salt
oil for greasing bowl and work top
flour for dusting work top.
Mix the starter and leave for 24 hours until
bubbly
Stir all the dry ingredients together and add
the wet ones. Mix well,
turn out and knead for 8-10 minutes. 'keep this
dough soft'.
Place in an oiled bowl, cover, let rise 3 hours
or more, punch down,
divide into 6 rounds, let rest for 15 minutes
(get them gooey with oil
from bowl).
Flatten the rounds with oily hands. Roll or
press into a 6-8 inch
circle (I think 8 better, although smaller
thicker ones are great hot
with maple syrup!). After they are rolled out,
indent with fingertips
all over the peice (like focaccia).
Bake on a HOT stone on a central rack in the
oven at 550F. Drap the
sucker over your hand and flip onto the hot
stone. Bake for about 2
minutes. It'll be puffy at this point and the
bottom should be brown.
Open the door and peirce the big blebs with a
long fork, close door,
switch to BROIL. When the top browns (watch
closely, it's fast), turn
back to bake, and pull the peice out with a
tong. Stack and keep covered
with toweling. These freeze well.
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| Barbtail |
>I'm nuts about it, but never tried to make it. Any help out there?
>Nancree
>
OMG it is so easy to make. You do need a pizza stone, though for best
results, but they can be done on a thick baking sheet- I've even seen people
do em in cast iron over a campfire.
I use Madhur Jaffrey's Recipe from * World of the East Vegetarian Cooking*
3 and 3/4 cups AP flour
1 tsp baking powder
1/4 tsp salt
approx 1 and 3/4 cups plain yogurt
1/2 stick melted clarified butter (ghee)
Sift dry ingredients, slowly mix in the yogurt till you can gather together a
soft "resilient" dough. Knead for 10 mins then let rest covered for a couple
hours. Knead a few mins again, divide into 8 portions. Shape dough into a ball
and then roll it out on floured board to 1/8 thick- I use part roll-part
finger spread method like you would with pizza dough *laughs* and I get flour
everywhere.
Now you cook 'em and while hot, paint them with lots of clarified butter
*giggles*
Here is where Madhur (God bless her) and I part methods- I heat up a clean
pizza stone to 475-500 in my oven then slap my naan on it and pull em out when
they look cooked and then brush em with butter. She uses a cast iron skillet
and broiler method:
"Heat a cast iron skillet or a griddle over a lowish flame. Preheat the
broiler. ....When the skillet is very hot, pick up the naan and slap it inot
the heated surface. Let it cook slowly for 4-5 mins. It will either puff-up
completely or partially. Now put the whole skillet under the broiler for 1-2
mins or until the puffing-up process completes itself and there are a few
redish spots on the naan. Remove it with a spatula and brush it with butter if
you like. Make all the naans this way, keeping them stacked and covered with a
clean dish cloth. Serve hot."
From Madhur Jaffrey's World of the East Vegetarian Cooking (a fantastic cook
book in a crappy paper binding).
Enjoy!
Barb Anne
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