i like indian food so much esp. the chicken tandoori & naan bread. how do i make naan bread?

Answer 1

Traditionally naans are made in tandoors and I am assuming you may not be having one so here is a recipe and instructions on how to make them on the stove top.

3 cups self-raising flour
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda
warm milk for kneading.

Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.

Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.

Place on a pre-warmed griddle (tawa). Apply water on the top part of the naan with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.

Answer 2

NAAN BREAD
Categories: Indian, Breads
Yield: 4 servings

2 oz Fresh yeast, or
3 tb Yogurt
1 1/2 lb Fine whole wheat flour
1 ts Wild onion seeds
Lukewarm water
Melted butter or ghee

(1) Using the yeast, water and flour, follow the
recipe for unleavened bread below. Add the seeds.
(2) Divide the dough into four equal parts.
(3) Roll each part into a teardrop shape at least 1/4
inch thick. (4) Preheat the grill to three-quarters
heat, cover the rack pan with foil, and set it in the
midway position. (5) Put the naan on the foil and
grill it. Watch it cook (it can easily burn). As
soon as the first side develops brown patches, remove
it from the grill.
(6) Turn it over and brush the uncooked side with a
little melted ghee or butter.
(7) Return it to the grill and cook it until it is
sizzling. Remove. (8) Repeat stages 5-8 with the
other three naan. Serve at once. LEAVENED BREAD:
(1) Dissolve the fresh yeast in a little lukewarm
water. (2) Put the flour in a *warmed* bowl, make a
well in the center, and pour in the yeast. Yogurt can
be used instead of the yeast by non-vegans. (3) Gently
mix into the flour and add enough water to make a firm
dough. (4) Remove from the bowl and knead on a floured
board until well combined.
Return to the bowl and leave in a warm place for a
couple of hours to rise.
(5) Knock back the dough by kneading it down to its
original size.

Answer 3

You'll need 3 cups self-raising flour (called 'maida' in Indian language), 1 tbsp oil, 2 tbsp butter, 1/2 cup fresh curd, salt to taste, 1/2 tsp baking soda (soda - bicarb), warm milk for kneading.

Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.

Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.

Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals). Add a blob of butter over that :D

Answer 4

Indian Rogahni Naan

Ingredients

2 cups plain flour
2 tsp. dry yeast
1 tbsp. sugar
3 tbsp. butter
2 tbsp. curds
1/2 cup warm milk
1 tbsp. milk extra
1 tbsp. poppy seeds
1 tbsp. raisins
1/4 tsp. saffron strands

METHOD

Sprinkle yeast and sugar over warm milk.
Keep aside for 30 minutes of till very frothy.
Rub saffron into remaining 1 tbsp. milk. Keep aside.
Mix flour and salt in large plate. Form well in centre.
Pour curds and yeast solution in it and keep for 10 minutes.
Add curds and knead into soft elastic dough.
Put dough in a deep vessel and keep aside covered for 10 hours or overnight.
Divide dough into 5 parts. Make rounds, place on a greased baking try.
Keep aside for 15 minutes. Roll into thick oval or triangle.
Keep centre slightly thinner than edges. Preheat oven at 350C.
Sprinkle some saffron water, khuskhus, and raisins over naan.
Wet bottom and stick to baking tray. Make as many will fit in tray.
Bake for 4-5 minutes or till done.
Remove, drizzle some butter over it if desired.

Serve hot with curries or gravied vegetables.

Making time: 1 hour (excluding maturing)
Makes: 5 naans

Answer 5

yum, I also love Indian food!

INGREDIENTS
2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon poppy seeds
DIRECTIONS
Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

Answer 6

2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon poppy seeds


DIRECTIONS
Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)