Text 3301, 73 rader
Skriven 2008-03-03 14:04:22 av DAVE SACERDOTE (1:123/140)
Ärende: Naan
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So apparently I'd be a completely lousy Englishman because I just don't
like Indian food, but if I ever do get tagged along to an Indian 
restaurant, at least I can get a platter of naan.

Recently, I found this: a totally non-authentic recipe for naan. 
It may not be genuine, but it is incredibly delicious, and I cook 
them in a cast-iron frying pan rather than a tandoor. (Because, why
would I want a tandoor? I can't stand Indian food.)

Naan

1 packet of active dry yeast
1 cup warm water
1/4 cup sugar
3 tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 cups flour (approximately)
1/4 cup butter, melted

Dissolve yeast and a teaspoon of the sugar in warm water in a 
bowl and allow to stand for 10 minutes until frothy. Stir in 
the remaining sugar, milk, egg, salt, and enough of the flour 
to make a soft dough (you might not use all 4 1/2 cups.) On a 
lightly floured surface, knead until smooth (5 or 6 minutes.)

Place dough in a well-oiled bowl and cover with a damp cloth. 
Allow to rise about an hour, or until doubled.

Punch dough down and pinch off small egg-sized chunks of dough 
(you'll turn out about sixteen pieces, give or take a few.) Roll 
each chunk into a ball and place on a tray. Again, cover the 
dough with a damp towel and allow to rise until doubled (about 
30 minutes.)

Heat a heavy skillet or cast-iron pan over medium heat. Melt 
the butter and have it standing by.

On a lightly floured surface, roll each ball of dough out into 
a thin circle. Place the flat circle of dough into the dry pan 
and pan-bake it for 2 or three minutes. As the bubbles form in 
the dough, brush the uncooked surface lightly with butter and 
then turn to cook the other side. Brush the cooked side with a 
little bit of butter as the other side finishes baking (another 
two or three minutes.) Use each naan's cooking time to roll out 
and prepare the next one. Repeat this process until all the naan 
are cooked. You may have to wipe the pan out now and again with 
a kitchen towel or apaper towel to prevent burning and to remove 
burnt flour dust.

If you're making these to accompany a specific meal, remember 
that the whole process is going to take a little over two hours 
from start to service. To make it a little easier, I recommend 
kneading the dough with a dough hook in a heavy-duty stand mixer 
and melting the butter in the microwave.

- - 

Also, I found the best place in the house to set dough to rise is in
a bowl on top of the pellet stove.  Warm and toasty there, I can
practically hear the yeast giggling with delight.

Also (again): 1 packet of yeast = about 2 1/2 teaspoons, so I just
round it right the hell up to a tablespoon from my bulk pack.



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Find my food and restaurant reviews blogged with
photos at http://davescupboard.blogspot.co
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