Friday, 30 March 2012
For the lovers of Naan bread - how to bake it at home
Today my mission is to bake my all time favourite bread, the Indian Naan bread. I'm going to take it to our church's youth evening, where we usually serve some food. My friend is cooking Dhal from lentils, so it will be a perfect companion for the bread :)It's lovely to share food as well, as we share our thoughts and our lives. Fun & Food - two basic things indeed.
This recipe is very simple and always succesful. It is essential to use good ingredients and to enjoy the baking process...and to eat them fresh! They are best on the very day of baking. And you have to be careful not to burn them in the oven, they get ready quite quickly. They are wonderfully soft from the inside, a bit moist which is ideal. I altered the original recipe a bit, changing the buttering after oven into oiling, to have a better fat consistency - and I also love the taste of olive oil. But if you prefer some salty butter, of course feel free to use it.
This recipe makes about 6-8, depends how big you make them. I dealed the dough into 8 pieces, and the breads are still quite big for one person. Double the recipe if you're planning to share the bread with a lot of friends :)When you serve them, I suggest some sauce (for example indian style cucumber-yogurt sauce or any nut spread)
2 dl natural yogurt (I use either thick greek or turkish yogurt and organic if possible)
2 dl water
1 tsp himalaya salt
9 dl wheat flour, or half of it wholewheat to have some fibre, gives some more flavor and makes it more filling
2 tsp baking powder
2 tbsp olive oil
For the buttering:
0,5 dl olive oil (or same amount melted butter)
1 tsp paprika
some cummin powder, garam masala, kurkuma or ginger powder - use your favourites!
add a hinch of himalaya salt if you wish, but not necessary
1. Mix all dry ingredients together. Heat the oven to 250°C.
2. Mix together the wet ingredients and add into the dry ingredient mixture. Knead the dough in the bowl forcefully to make it fluffy enough. Then continue forceful kneading on a floured table to get a good consistency.
3. Deal the dough into 6-8 pieces, roll them to balls. Put them on a baking sheet, cover them with a cloth and let them rest for 10 minutes. Then, make them flat with a rolling pin, form into oval shape. Make them thin.
4. Let them rest covered on a baking sheet for five minutes. Bake them in oven for about five minutes, until they get a beautiful golden brown colour on the sides. If you have kneaded them well, they should rise in the oven and look like balloons with an air pocket in the middle.
5. Mix the olive oil or butter with the spices and butter the Naan breads. Serve fresh from the oven! Enjoy.