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Naan #1
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Central Asian, Indian |
| Yield: |
8 |
| Rating: |
no rating. |
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Ingredients:
| 1
| cup | Flour | | 1
| pack | Yeast, dry | | 2
| tsp | Salt | | 1
| cup | Water, hot | | 1
| cup | Buttermilk, or yogurt | | 1
| | Egg, (room temp) | | 2
| tbsp | Oil | | 1
| tbsp | Honey, or sugar | | 2 1/2
| cup | Flour | | | Ghee, (clarified butter) | | | Garnishes * |
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Procedures:
| 1 | * if desired, you can use cornmeal or sesame or poppy seeds on the bread. | | 2 | Combine 1 cup flour, yeast, and salt in a mixing bowl. | | 3 | Stir in water, buttermilk, egg, oil and honey. | | 4 | Beat until smooth with an electric mixer. | | 5 | Stir in enough remaining flour to form a soft, sticky dough. | | 6 | Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. | | 7 | Knead until smooth and elastic, but still soft (3 to 5 minutes). | | 8 | Place in an oiled bowl; turning once to coat top of dough. | | 9 | Cover; let rise until double in bulk (about 45 minutes). | | 10 | Punch dough down. | | 11 | Shape into 16 equal balls. | | 12 | Let rest 5 minutes. | | 13 | Roll out each ball to a ?inch thick round. | | 14 | If desired, brush with melted butter and sprinkle with garnishes. | | 15 | Set on baking sheets. | | 16 | Bake at 450 °F. | | 17 | For 5 to 8 minutes. | | 18 | Note: there is no second rising in this recipe so that you get flat loaves. | | 19 | Time-life foods of the world indian cookin |
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