Difference between revisions of "NAAN( Leavened Bread)"
(Created page with 'submitted by Gina Abraham<br> country of origin: India<br> '''Ingredients'''<br> 250 ml (1 cup) warm water <br> 1 Tbsp yeast<br> 1 tsp sugar<br> 450 g (4 cups) flour<br> 2 tsp s…') |
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Latest revision as of 15:39, 6 April 2018
submitted by Gina Abraham
country of origin: India
Ingredients
250 ml (1 cup) warm water
1 Tbsp yeast
1 tsp sugar
450 g (4 cups) flour
2 tsp salt
1/4 cup yogurt
3 Tbsp butter
2 Tbsp poppy seeds
1 Tbsp sesame seeds (white)
Directions
Mix yeast and sugar in the warm water and set it aside for 20 minutes. Sift together flour and salt into a large bowl. Add yogurt, 2 Tbsp butter, and the yeast mixture. Knead well and leave it to rise for 3 to 4 hours, until it doubles in size. Punch down the dough and divide into 8 balls. Leave it to rest for 10 minutes. Roll out each ball in the shape of triangles or make it round and pull one side to make a teardrop shape. Preheat oven to 190 ̊C (375 ̊F). Mix together 1 Tbsp butter, poppy seeds, and sesame seeds. Brush each naan with the above mixture. Place them on a baking tray one at a time and bake them until brown specks appear, about 4 to 5 minutes.
- preparation time: 4 hours
- makes: 8 pieces
- seeds are optional
- can be made in a bread maker
