First and foremost.... my million 'thank you's for voting and supporting me on Babble.com. When I first discovered that I was nominated ... which was 2 weeks ago... From My Lemony Kitchen was at no 300plus... currently as I am typing away... I am at no 94... unbelievable!!! I made it to top 100... thank you... thank you... thank you...
Dont just stop yet... keep your vote coming by clicking here... hugs and from me..
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...
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.. , 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
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
Recipe (yield 10 pieces)
500g flour250 ml milk7g dried yeast2 teaspoon kalonji1/2 teaspoon baking powder1/2 teaspoon salt1 egg lightly beaten2 tablespoon oil185ml thick yoghurt
- Sift the flour and the baking powder into a mixing bowl.
- Add in yeast, kalonji and salt.
- In a jug, add in lightly beaten egg, oil and yoghurt.
- Make a hole in the middle of the flour mix, pour in about 200 ml of milk and the egg-yoghurt mixture.
- Knead into a soft pliable dough. If the dough seems on the 'drier' side... add the remaining milk.
- Knead for 5 minutes on lightly floured surface.
- Keep the dough covered in an oiled mixing bowl.
- Leave it to rest until the dough doubled in size.
Method 1 ~ oven
- Preheat the oven to 250C.
- Place a roasting pan with half-filled water underneath the rack. divide the dough into 10 portions.
- Spread the dough into a 'pizza' like thickness.
- 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
- Divide into 10 portions.
- Stretched the dough.
- Brush the top of the Naan with oil.
- Place on hot BBQ plate.
- Close the BBQ lid,and cook the for 3 minutes, repeat with the other side.