Saturday, June 25, 2011

Naan Bread


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Its been a long while since we last had Naan... and my first attempt in making homemade Naan was a complete disaster...
After 5 long years, I decided to give it another try ... because... E wanted to have Naan with Chicken Tikka (another post coming...) as her belated birthday treat.

H and I came across this recipe from The Taste of India cookbook.
We had fun making Naan. And at the same time, we wanted to carry out some experiments... to find out the best way to achieve the Best homemade Naan ever... that worked well with our appliances... and of course our palate...tongue 

First ~ we experimented with the dough... made 2 batches within the span of 2 weeks... First batch was hand-kneaded and the second was by my 'old and trusty' Kenwood.
We prefer the hand-kneaded Naan ~ it is softer in texture in comparisons to the machine-kneaded Naan.. or could it be I over-mixed???

Second ~ we experimented with the cooking method ~ we baked a few, in the kitchen oven at the given temperature... how I wish I had Tandoor oven.. day dreaming, and the rest, we cooked on the BBQ hot plate. 
Result~ all of us prefer the later... Naan is soft, has some texture and 'meaty'. The oven baked Naan came out... all puffed up (just like Puri ~ Indian deep fried bread) and dry.

The 1st photo is the oven-baked Naan and the last photo is the BBQ hot plate version... Can you spot the difference?

Here... I am giving you both methods... of either baked in the oven or using BBQ hotplate...
the choice is yours winking

The dough has doubled in size.... after few hours.. hand-knead dough.

Turned the dough onto a lightly floured surface

Divide into 10 smaller balls...

 ... this is not authentic way of stretching the Naan... but it is less messy 

The soft and 'meaty' Naan... using BBQ hot plate.

Recipe (yield 10 pieces)
500g flour
250 ml milk
7g dried yeast
2 teaspoon kalonji
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg lightly beaten
2 tablespoon oil
185ml thick yoghurt
  1. Sift the flour and the baking powder into a mixing bowl.
  2. Add in yeast, kalonji and salt.
  3. In a jug, add in lightly beaten egg, oil and yoghurt.
  4. Make a hole in the middle of the flour mix, pour in about 200 ml of milk and the egg-yoghurt mixture.
  5. Knead into a soft pliable dough. If the dough seems on the 'drier' side... add the remaining milk.
  6. Knead for 5 minutes on lightly floured surface.
  7. Keep the dough covered in an oiled mixing bowl.
  8. Leave it to rest until the dough doubled in size.
Cooking Method
Method 1 ~ oven
  1. Preheat the oven to 250C.
  2. Place a roasting pan with half-filled water underneath the rack. divide the dough into 10 portions.
  3. Spread the dough into a 'pizza' like thickness.
  4. Place the stretched Naan on a lightly greased tray and bake for 7 minutes, then turn the Naan over and cook for another 5 minutes.
Method 2 ~ BBQ
  1. Divide into 10 portions.
  2. Stretched the dough. 
  3. Brush the top of the Naan with oil.
  4. Place on hot BBQ plate.
  5. Close the BBQ lid,and cook the for 3 minutes, repeat with the other side.

20 comments:

  1. Beautiful breads! Although I bake a lot and love flatbreads, I haven't yet tried this wonderful speciality... Time to change things!

    Cheers,

    Rosa

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  2. I have been wanting to make my own naan for as long as I can remember. My obsession with naan starts when I was working as a waitress at a North Indian restaurant when I was in college. I should really try ..
    The pictures are beautiful

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  3. Your naan bread looks perfect, very well done. That remind me I haven't make this for a long time to go with tandoori chicken.

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  4. Amelia
    lovely to have it with tandoori chicken... :D

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  5. So easy!!!!!!!! I need to try this!!

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  6. Beautiful naan. I love it. Great with curry....mmmm.

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  7. Leemei
    I pun like naan ... with garlic :D

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  8. MaryMoh
    Sure is... my next post will be Naan and chicken tikka ;)

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  9. I definitely enjoy Naan bread with Indian curries :) ...so hungry now...

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  10. I just made naan this week today! Leftovers are now in the freezer. But hmm.. what's kalonji ah? Looks like black sesame seed to me!

    I heart naan!

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  11. tigerfish
    me too... either Naan with Tandoori Chicken or chicken Tikka

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  12. Sherie
    yay... great mind think alike hehehe ;P
    Kalonji is nigella seeds... it does looks like black sesame seeds or onion seeds...

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  13. I love this post and your photos. I went to India for the first time over Christmas and came back wanting to know how to make Naan, which we ate so much of while there. Thank you for sharing - I'll definitely try this recipe!

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  14. Jessica
    Thank you..
    I would love to visit India, one day... :D

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  15. Just came across your site today on Gojee and am so pleased that I did. This recipe looks wonderful. I love flatbreads of all sorts, especially in the summer.

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  16. Rivki
    That's great and welcome to my kitchen..:D

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