Original Indian Naan Bread Recipes

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

ORIGINAL INDIAN NAAN BREAD

Steps:

• Sieve the flour.
• Add water, yogurt, egg yeast, nigella and salt to make a soft dough.
• If dough sticks too much then use little bit of oil on hand and then punch into dough.
• Top with oil.
• Let rest covered 15-20 minutes.
• Divide dough into 8-10 portion and form balls with little flour.
• Let rest 20 minutes.
• Now to make naan, set oven at broil.
• Roll oval shape out of dough: flat your balls and toss to make them bigger.
• Put 2 naans on the baking tray and place it into stove (make better naan on stove top) and flip it after about 2 min (you have to check!). On the other side they need now about 30-40 seconds (check!).
• Repeat with the other naans.
• Keep them covered with a towel and serve warm.
• Note: If you like, after taking it out apply some butter on them. And they are ready to eat.

INDIAN NAAN BREAD

Steps:

• Combine yeast and sugar in small bowl.
• Add water and stir well and let rest until foamy, about 5 minutes.
• Stire together the flour and salt in a large bowl.
• Make a well in the center of the flour and pour in the mixture and butter.
• Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
• Transfer dough to flightly floured board and knead for 3 minutes.
• Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
• Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
• Preheat oven and griddle (or baking stone) to 400 degrees F.
• Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
• Using a lightly floured rolling pin, gently roll each portion dough into a circle.
• 5-6 inches in diameter.
• Optional: Brush tops with melted butter and sprinkle with seeds.
• Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
• Bake until light golden brown and puffed, 8 - 10 minutes.
• Remove bread and bake remaining rounds.
• Serve bread hot or warm.