https://arshadhs.github.io/tags/naan/Recent content in Naan on Arshad SiddiquiHugoen-usSat, 25 Apr 2020 15:41:00 +0100https://arshadhs.github.io/docs/recipe/bread/naan-i/Fri, 22 Apr 2016 17:07:00 +0100https://arshadhs.github.io/docs/recipe/bread/naan-i/<p>Soft, fluffy and delicious — perfect alongside curries or grilled dishes. This version is baked rather than made in a tandoor, making it great for home kitchens.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <p><em>(Makes 8 small naan breads)</em></p> <ul> <li><strong>Plain white flour</strong> – 375g / 13oz</li> <li><strong>Baking powder</strong> – ¾ teaspoon</li> <li><strong>Salt</strong> – 1½ teaspoons</li> <li><strong>Full-fat milk</strong> – 200ml / 7fl oz</li> <li><strong>Sugar</strong> – 15g / ½oz</li> <li><strong>Free-range egg</strong> – 1 (you will only need half the beaten egg)</li> <li><strong>Vegetable oil</strong> – 2 tablespoons</li> </ul> <hr> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <ol> <li>Mix the <strong>flour</strong>, <strong>baking powder</strong>, and <strong>salt</strong> in a large bowl.</li> <li>In a separate bowl, whisk together the <strong>milk</strong>, <strong>sugar</strong>, and <strong>half the beaten egg</strong>.</li> <li>Add the wet mixture to the flour mixture and knead lightly until it forms a soft dough. Avoid overworking.</li> <li>Cover the bowl with a damp cloth and leave to rest for <strong>15 minutes</strong>.</li> <li>Pour the <strong>oil</strong> over the rested dough and turn to coat evenly.</li> <li>Divide the dough into <strong>8 equal pieces</strong>.</li> <li>Roll each piece on a lightly oiled surface into a <strong>9cm / 3½in circle</strong>. Optionally stretch into teardrop shapes or roll to <strong>10cm / 4in circles</strong>.</li> <li>Preheat a <strong>baking tray</strong> in the oven.</li> <li>Place the naan on the hot tray and bake for <strong>4–5 minutes</strong>, turning as needed, until golden and slightly puffed.</li> </ol> <hr> <p>Serve warm with curry, chutneys or grilled kebabs.</p>https://arshadhs.github.io/docs/recipe/bread/naan-ii/Sat, 25 Apr 2020 15:41:00 +0100https://arshadhs.github.io/docs/recipe/bread/naan-ii/<p>A more recent version of my Naan Bread recipe.</p> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li>Water (lukewarm) – 3/4 cup</li> <li>Yeast (instant) – 1 tsp</li> <li>Salt – 1 tsp</li> <li>Sugar – 1 tsp</li> <li>Plain flour – 3 cups</li> <li>Baking soda – pinch</li> <li>Yoghurt – 2 and 1/2 tbsp</li> <li>Oil – 2 tbsp</li> </ul> <p><em>Makes about 6 naans</em></p> <hr> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <h3 id="dough-preparation"> Dough preparation <a class="anchor" href="#dough-preparation">#</a> </h3> <ol> <li>Mix salt, sugar, and yeast into lukewarm water.</li> <li>Leave the mixture in a warm place for 5-15 minutes to activate the yeast (timing depends on room temperature).</li> <li>Combine baking soda with the plain flour and mix well.</li> <li>Add oil and yoghurt to the flour mixture.</li> <li>Add the yeast water gradually and mix to form a soft dough — don’t overwork it.</li> <li>Place the dough in a large bowl and cover with cling film.</li> <li>Let it rise for 30 minutes to 2 hours depending on the temperature.</li> </ol> <h3 id="baking"> Baking <a class="anchor" href="#baking">#</a> </h3> <ol> <li>Preheat your oven to 220°C (or equivalent) and leave the baking tray inside for 20 minutes to heat.</li> <li>Divide the dough into 6 equal balls.</li> <li>Roll each ball out into a round or teardrop shape.</li> <li>Optionally, sprinkle sesame seeds on top and gently press them in.</li> <li>Place the naans on the hot baking tray and bake for 3-5 minutes, turning halfway through, until puffed and golden.</li> <li>Remove from the oven and brush hot naans with butter immediately.</li> </ol> <hr> <p>Enjoy warm naan with rich Nihari or your favourite curry!</p>