October 16, 2006

World Bread day: Indian Naan

Bread is the staple food for almost all the countries in the world and it definitely deserves a day on its honor. Zorra of 1x umruehren bitte is hosting a wonderful blog event on World Bread Day and she invited all of us to blog about bread that is home-baked or even bought. My entry to this event is Indian Bread: Naan.
Five years ago in India, white bread was the only bread that I knew. After coming to the U.S. I heard and learnt about the various breads and the list keeps growing everyday (potato and wheat bread were the first ones I tasted). I know that many of these breads are now available in India too (culinary globalization... dont you think).
Growing up, bread was not a part of our every meals (our staple food being rice). My mom used to make Indian breads like chapati, puri or paratha may be once or twice a week and we kids used to consider that a feast (just a welcoming change from having rice everyday). Now, we have bread almost four times a week either for breakfast, lunch or dinner.
I am sending Indian Naan as my entry for World Bread day.

Ingredients:
All-purpose flour - 4 cups
Baking powder - 1tsp
Salt - 1/2 tsp
Active dry-yeast - 1/4 oz. envelope
Sugar - 1tsp
Milk - 2/3 cup, lukewarm
Oil - 2 tbsp
Plain yogurt - 2/3 cup
Egg - 1, beaten (optional)
Method:
  • Sift the flour, baking powder and salt into a mixing bowl. Stir in the yeast and sugar. Make a well in the center. Pour in the milk, oil, yogurt and beaten egg (if using). Beat well, gradually incorporating the surrounding flour to make a dough.
  • Knead the dough on a lightly floured surface for 10 minutes. Place in a lightly oiled bowl, cover with oiled plastic wrap and set in a warm place for about 1 hour, until doubled in bulk.
  • Put a pizza stone on the lowest rack in the oven and preheat the oven to 475°F.
  • Knead the dough lightly again and divide into six pieces. Roll each piece into a tear-drop shape, brush lightly with oil and slap onto the hot pizza stone.
  • Bake the naan for 3 minutes, until puffed up, flip and bake for another 3 minutes. Remove and brush lightly with ghee.
  • Serve hot or warm with a curry.
To get a soft naan, dough needs to be rolled out fairly thick (otherwise it is going to be hard and crispy). You can find more Naan recipes here, here, here and here.

4 comments:

  1. Hi Pavani,

    Great recipes going on.. I see that you are cooking variety of stuff and blogging regularly (unlike me). Keep it coming please :)

    Cheers,
    Nav

    ReplyDelete
  2. Hi Pavani!
    Nice recipe. I have tried this sort of thing under my grill. Gives the arms a good workout though! :)

    Prav

    ReplyDelete
  3. Hi Pavani, I wanted to make naan at home and looking for recipes in net and came across your site...It was nicely presented... tried to follow the exact same way..but still i ended up with making hard naans..any tips.i wish i should make it better ?

    ReplyDelete
  4. hi pavani!
    the Naan looks great! instead of oven we can also use tawa. is it not?

    ReplyDelete

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